Delight in these moist and fluffy chocolate muffin cups, perfect for a quick breakfast or a sweet snack. Rich cocoa flavor combined with a tender crumb makes these muffins irresistible.
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350°F (175°C) and 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, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the whole milk, vegetable oil, large egg, and pure 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 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 muffins to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.