Prep the Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
Combine Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together milk, oil, egg, and vanilla extract.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Don’t overmix!
Add Chocolate Chips: Gently fold in the chocolate chips.
Fill the Muffin Tin: Divide the batter evenly among the muffin cups.
Bake: Bake for 8-10 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 8-10 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Chocolate Muffin Perfection:
Don’t Overmix: Overmixing develops gluten, which can make the muffins tough.
Room Temperature Ingredients: Use room temperature eggs and milk for better incorporation.
High Heat Start: The initial high heat helps create a nice dome on the muffins.
Quality Ingredients: Use good quality cocoa powder for the best chocolate flavor.
Variations:
Add chopped nuts (walnuts, pecans) to the batter.
Use different types of chocolate chips (dark chocolate, semi-sweet, milk chocolate).
Fold in some orange zest for a citrusy twist.
Add a dollop of sour cream to the batter for extra moisture.
Enjoy these delicious and moist chocolate muffins!
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