Ingredients
Method
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine sugars, oil, eggs, vanilla, and milk until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips.
- Spoon batter into muffin cups about ¾ full.
- Bake for 20–25 minutes until a toothpick inserted comes out clean.
- Cool for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix to keep muffins light and fluffy.
Use good-quality cocoa powder for deep chocolate flavor.
Add extra chocolate chips on top before baking for a prettier look.
Store in an airtight container at room temperature for up to 2 days.
Freeze muffins for longer storage and thaw before serving.
Use good-quality cocoa powder for deep chocolate flavor.
Add extra chocolate chips on top before baking for a prettier look.
Store in an airtight container at room temperature for up to 2 days.
Freeze muffins for longer storage and thaw before serving.