It's letting the batter rest for awhile and playing with your oven temperature 😄 Happy baking!
Make 6-8 jumbo muffins or 12 cupcakes
1½ cups all-purpose flour
1/2 c bread flour (subs APF to make 2 cups APF)
1 c cocoa powder
1 T baking powder
1 t baking soda
1/4 t sea salt
1/2 c sour cream
2/3 c milk
1 cup neutral oil (light olive oil, canola, soybean, coconut)
1 t vanilla extract
Optional: raw sugar like Turbinado or Demerara
Preheat oven to 400° F. Line muffin pan with liners or lightly brush with oil if not using liner.
Mix dry ingredients in a large bowl until well combined; set aside.
In another big bowl, whisk the wet ingredients well-at least 1 minute.
Pour wet ingredients into the dry ingredients. Stir and whisk until well incorporated; 30-45 seconds. Do not overmix. Set aside to rest for at least 20 minutes.
Fold the batter a few times before filling each cup with the batter at least 2 tablespoons away from reaching the rim. Or use a lightly oiled, 1/2 measuring cup to fill each muffin cup with batter.
Optional: Sprinkle the top with raw sugar, 2 pinches each.
Bake for 12 minutes at 400° F and lowering heat to 375° F to continue baking for 15 more minutes.
Take out from oven and let cool for 10 minutes. Remove each muffins from the pan and cool completely on a cooling rack.