:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/eKrdUDS59vjdu0Rq8tr1/a67a186bcdb1da306ca5390cd2e2d7.png "Easy Moist Chocolate Chip Breakfast Muffins")
Easy Moist Chocolate Chip Breakfast Muffins
These moist, fluffy, chocolaty muffins are incredibly easy to make and melt in your mouth with each bite. They are perfect to enjoy in a cozy breakfast or add kitschy glamour to your afternoon tea. Delight your family members and friends with these scrumptious chocolate muffins that are truly a bundle of joy.
Ingredients
- 190 gms of all-purpose flour
- 20 gms of cocoa powder
- 2 teaspoons of baking powder
- 1⁄2 teaspoon of baking soda
- 1⁄4 teaspoon of salt
- 2 large eggs, at room temperature
- 150 gms of granulated sugar
- 120 millilitres of milk
- 80 millilitres of vegetable oil
- 2 teaspoons of Vanilla Extract
- 170 gms of chocolate chips
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Directions
Preheat your oven to 220°C (425°F) and place a rack in the center. Grease a muffin tin or line it with muffin liners.
In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed.
In a different bowl, beat the eggs with the sugar until smooth. Add the milk, vegetable oil, and vanilla extract, and continue beating until well combined.
Gradually add the dry ingredients to the wet, stirring just until there are no large lumps. Do not overmix. Then fold in the chocolate chips.
Fill each muffin cup three-quarters full with the batter. Bake for 5 minutes at the initial high temperature.
Without taking the muffins out of the oven, reduce the temperature to 190°C (375°F). Continue baking for another 15 minutes.
Let the muffins cool in the tray for about 5 minutes, then transfer them to a wire rack to finish cooling. Serve warm or at room temperature.
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