Deliciously moist and fluffy chocolate muffin cups, perfect for a quick snack or breakfast treat. These chocolate muffins are easy to make and packed with rich cocoa flavor.
1 and 3/4 cups (220 grams) all-purpose flour
1/2 cup (50 grams) unsweetened cocoa powder
1 cup (200 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) whole milk
1/3 cup (80 ml) vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (90 grams) semi-sweet chocolate chips
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
Add the granulated sugar to the dry ingredients and whisk to combine evenly.
In a separate medium bowl, whisk together the whole milk, vegetable oil, egg, and pure vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the semi-sweet 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 muffin cups to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.