Leftovers can be stored in an airtight container at room temperature for up to 5 days. The muffins can also be frozen for up to a month. Thaw overnight at room temperature. Reheat in the microwave for 15-30 seconds if desired. Do not reheat in the oven, it will dry out.

Substitutions:

• Unsweetened cocoa powder – You can use regular or dutch-processed cocoa powder. I like using dutch-processed for a darker and more intense chocolate flavor.
• Vegetable oil – Can be substituted with any kind of neutral-tasting oil like canola, safflower, or avocado oil. You can also use melted butter, but please note it won’t be as moist.
• Milk – Any kind of dairy or plant-based milk can be used. Whole milk and buttermilk are best.
• Sour Cream – Can be substituted with plain regular yogurt, plain Greek yogurt, or even mayonnaise.