Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural or Dutch-processed)
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (divided)
Instructions
- Start by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly with non-stick cooking spray. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt until no large clumps remain. In a separate medium bowl, beat the eggs lightly, then stir in the milk, oil, and vanilla extract until the wet ingredients are well combined.
- Make a well in the center of the dry ingredients and pour in the liquid mixture. Use a spatula to gently fold the ingredients together. Stop mixing as soon as the flour streaks disappear; overmixing will make the muffins tough. Fold in 1 cup of the chocolate chips. Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining 1/2 cup of chocolate chips over the tops of the batter. Place the tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes. This helps them set so they don’t break apart when you move them. Carefully transfer the muffins to a wire cooling rack to finish cooling completely. Serve them warm for the best experience, allowing those extra chocolate chips on top to stay melty and delicious. Pair them with a cold glass of milk or a hot cup of coffee for the perfect snack.
- Cook Time: 35 minutes