Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated white sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1/3 cup vegetable oil or canola oil
- 1 large egg, beaten
- 1/2 cup chocolate chips or chunks (dark chocolate works great too)
Instructions
- Preheat oven to 400°F (200°C). Grease or line a 12-cup (or 24 mini) muffin tin.
- In a medium bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together milk, oil, and egg.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Fold in the chocolate chips.
- Fill muffin cups about 2/3 full.
- Bake for 18–22 minutes (or 8–10 minutes for mini muffins), until a toothpick inserted in the center comes out clean.
Notes
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Wrap individually and freeze for up to 3 months. Thaw and reheat before serving.
- Extra indulgence: Sprinkle additional chocolate chips on top before baking.
- Do not overmix: Overmixing leads to dense muffins—mix until just combined.
- Moisture tip: Oil keeps these muffins softer longer compared to butter.
