Chocolate Chocolate Chip Muffins
This recipe provides a simple method for baking classic chocolate muffins featuring a rich cocoa base and plenty of semi-sweet chocolate chips. It's a straightforward process resulting in moist, tender muffins perfect for a treat.
Equipment
- 2 Mixing Bowls
- 1 Whisk and/or Rubber Spatula For mixing wet ingredients and folding dry into wet.
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
- 1 Muffin Tin Standard 12-cup capacity.
- 12 Paper Muffin Liners (optional, but recommended for easy removal)
Ingredients
Main
- 2 whole Eggs
- ½ cups Vegetable Or Canola Oil
- 1 cup Milk
- 1 teaspoon Vanilla Extract
- 1-¾ cup All-purpose Flour
- ½ cups Granulated Sugar
- ¼ cups Cocoa Powder
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- ½ cups Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
- In a separate medium bowl, whisk together the eggs, vegetable or canola oil, milk, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients.
- Using a rubber spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. Do not overmix; a few lumps are acceptable.
- Fold in the semi-sweet chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
1. Avoid overmixing the batter once the wet and dry ingredients are combined. Mix just until no dry streaks remain; lumps are fine. Overmixing develops gluten, resulting in tough muffins. 2. Ensure all ingredients, especially eggs and milk, are at room temperature for better emulsification and a more even bake. 3. Fill muffin liners about 2/3 to 3/4 full for a nice dome. 4. Consider sprinkling a few extra chocolate chips on top of the batter before baking for added visual appeal and chocolate flavor.