Description
Delicious and moist chocolate muffin cups perfect for a quick snack or breakfast treat. These chocolate muffins are rich, fluffy, and easy to make with simple ingredients.
Ingredients
1 3/4 cups (220 grams) all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder
1 cup (200 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 teaspoons pure vanilla extract
1/2 cup (90 grams) semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the granulated sugar, eggs, whole milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the semisweet chocolate chips evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes