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Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.
In a large bowl, whisk together the eggs, sour cream, milk, vanilla extract, and vegetable oil until smooth and well combined.
In a separate large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture and stir gently until just combined (do not overmix). Fold in 1 ½ cups of the chocolate chips, reserving the remaining ½ cup for topping.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Sprinkle the reserved ½ cup of chocolate chips on top of each muffin.
Bake for 18-22 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs (not wet batter).
Allow muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.