- 2 cups all-purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups white sugar
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
Sift together flour, cocoa powder, baking soda, baking powder and salt.
In another bowl, combine sugar, milk and vegetable oil. Beat the egg and stir it in. Add the vanilla.
Fold the flour mixture into the wet mixture and stir just until everything is combined.
Cover the bowl and let the batter rest in the refrigerator for at least an hour or as long as overnight.
When you're ready to bake the muffins, place an oven rack in the top third of the oven and preheat to 425 F.
While the oven is heating, oil a muffin tin, remove the batter from the fridge, stir in the chocolate chips and fill the muffin cups to the top. Add some water to any empty cups. Put the muffins in the oven and bake for 9 minutes before turning the oven down to 350 F. Continue baking for another ten minutes or so – don't open the oven door for at least that much time. The muffins are done when you can insert a toothpick in the center and it comes out clean. Note: these times are for a tin of 12 muffins.