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Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt until well combined.

Stir in the dark chocolate chips into the dry ingredients, ensuring they are evenly distributed.

In a separate medium bowl, whisk together the whole milk, large eggs, vegetable oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon just until combined. Be careful not to overmix; a few lumps are okay.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be set and lightly spring back when touched.

Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt until well combined.

Stir in the dark chocolate chips into the dry ingredients, ensuring they are evenly distributed.

In a separate medium bowl, whisk together the whole milk, large eggs, vegetable oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon just until combined. Be careful not to overmix; a few lumps are okay.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be set and lightly spring back when touched.

Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
