Ingredients:

  • 250g (2 cups) all-purpose flour
  • 60g (½ cup) unsweetened cocoa powder (Dutch-processed preferred)
  • 10g (2 teaspoons) baking powder
  • 2g (½ teaspoon) baking soda
  • 1g (¼ teaspoon) salt
  • 120ml (½ cup) vegetable oil (or melted unsalted butter, slightly cooled)
  • 200g (1 cup) granulated sugar
  • 80g (⅓ cup packed) light brown sugar
  • 2 large eggs
  • 120ml (½ cup) milk (dairy or non-dairy)
  • 5ml (1 teaspoon) vanilla extract
  • 170g (1 cup) semi-sweet chocolate chips (divided)
  • 30g (¼ cup) milk chocolate chips for topping (optional)

Instructions:

  1. Preheat oven to 200°C (400°F). Line muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together oil (or melted butter), granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking well after each addition. Stir in milk and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. A few streaks of flour are fine.
  5. Gently fold in ¾ of the chocolate chips.
  6. Fill muffin cups about ¾ full.
  7. Sprinkle the remaining chocolate chips (and milk chocolate chips, if using) over the tops of the muffins.
  8. Bake for 5 minutes at 200°C (400°F), then reduce the oven temperature to 175°C (350°F) and bake for an additional 13-17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The tops should be nicely domed and spring back lightly when touched.
  9. Let muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely (or enjoy them warm!).