Bakery Style Double Chocolate Muffins Irresistible Treat

Ingredients

• 1.75 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 2 large eggs
• 0.5 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup semi-sweet chocolate chips
• 0.5 cup chopped dark chocolate (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently using a spatula until just combined. Be careful not to overmix; a few lumps are okay.
5. Fold in the chocolate chips and chopped dark chocolate if using, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.
7. Bake for approximately 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.