Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Directions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing after each addition, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until everything is just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Interesting Facts
- You can substitute the semi-sweet chocolate chips with your favorite variety, such as white, milk, or dark chocolate.
- These muffins can be stored in an airtight container at room temperature for up to 4 days.
- They can also be frozen for up to 3 months.
