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Easy Double Chocolate Muffins

Delightful muffins made with a rich cocoa base and loaded with chocolate chips, perfect for any chocolate lover.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup milk (dairy or non-dairy) Room temperature preferred
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
Chocolate Chips
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners or lightly grease it.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the milk, vegetable oil, vanilla extract, and egg, ensuring the egg is well beaten.
  4. Slowly add the wet mixture to the dry ingredients, stirring gently until just combined.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Baking
  1. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. These muffins can be stored in airtight containers for 2-3 days at room temperature or up to a week in the refrigerator.