INGREDENT
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 cup milk (or buttermilk for extra richness)
- 1 tsp vanilla extract
- ¾ cup chocolate chips (plus extra for topping)
- Optional: ½ tsp instant espresso powder (to deepen chocolate flavor)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder if using.
- Mix wet ingredients: In another bowl, beat the eggs, then add oil, milk, and vanilla extract. Whisk until smooth.
- Combine: Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Fold in chocolate chips gently.
- Scoop batter into muffin cups, filling each about ¾ full. Top with a few extra chocolate chips.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your gold medal-worthy muffins warm with a glass of milk! 🥇🍫
Let me know if you’d like a variation like stuffed with Nutella or made dairy-free.