- 2/3 cup unsweetened baking cocoa
- 2 cups all-purpose flour
- 1 ¼ cups light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- ¾ cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 1/3 cup vegetable oil
- Coarse sparkling sugar for topping, optional
Preheat oven to 350oF. Line a standard muffin pan with paper liners and lightly grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, brown sugar, baking powder, baking soda, salt and chocolate chips. Set aside.
In a medium mixing bowl, whisk together eggs, milk, vanilla, vinegar, and oil.
Add the wet ingredients to the dry ingredients. Stir just until well-combined, do not overmix.
Using a large cookie scoop, fill the cups of the prepared muffin pan until slightly heaped. Sprinkle with sparkling sugar, if desired.
Bake for 20-25 minutes, or until toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven, cool in the pan for 5 minutes, then remove them to a cooling rack. Allow to cool another 15 minutes before removing the paper liners.
Store in an airtight container.
Are you wanting to spice things up for a weekend brunch? Check out these other muffin recipes from EatWheat!