double chocolate muffins

  • 3 Cups all-purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ½ Cup cocoa powder
  • 2 eggs at room temperature
  • 1 Cup granulated sugar
  • 1 Cup milk
  • ½ Cup vegetable oil
  • 1 tsp vanilla extract
  • 1½ Cups milk chocolate chips (plus more for garnish, optional)
  1. Preheat oven to 425 degrees. Spray muffin tin with cooking spray or line with liners. In a large bowl, add in the dry ingredients and whisk until combined. In a small bowl, whisk the eggs with the sugar until combined, add in the remaining ingredients except for the chocolate chips and whisk to fully combined.
  2. Pour the wet ingredients into the dry slowly and with a large spoon mix until there are no more dry spot and all the dry mixture is scrapped off the bottom. Mixture will by slightly lumpy, do not over mix.
  3. Pour in the chocolate mix and fold in to combine. Spoon muffin mix into tin or liners to the pot. Pop on a few more chocolate chips right on top so they are extra yummy looking when they come out.
  4. Bake at 425 degrees for 5 minutes, lower the oven temperature to 375 and continue to bake for 22-25 minutes. Do not over bake or muffins will be dry. Let sit in pan for 10 minutes, serve and enjoy!