👩🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
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2
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
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3
Stir in 1 cup of the chocolate chips into the dry ingredients.
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4
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, vanilla extract, and cooled brewed coffee.
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5
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon *just* until combined. Be careful not to overmix; a few lumps are fine.
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6
Divide the batter evenly among the 12 prepared muffin cups, filling them almost to the brim. If desired, sprinkle a few extra chocolate chips on top of each muffin.
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7
Bake for 5 minutes at 425°F (220°C). Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, but no wet batter.
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8
Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
💡 Notes
For best results, use good quality cocoa powder and chocolate chips. Room temperature eggs and milk will incorporate better into the batter. Do not overmix the batter to ensure tender, moist muffins. Muffins can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 3 months.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
5g
Total Fat
18g
Saturated Fat
9g
Carbs
45g
Fiber
3g
Sugar
28g
Sodium
280mg
Cholesterol
40mg
