¼cupOilany flavorless oil like corn, canola, safflower, avocado, etc.
1tablespoonWhite distilled vinegar
1teaspoonPure vanilla extract
1cupWater
1cupChocolate chips
Instructions
Preheat the oven to 400°F (200°C).
Line a 12-cup muffin pan with cupcake liners.
Take dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda and salt) in a bowl. Whisk it until everything is well combined. If your flour and cocoa powder have more lumps then you should sift the mixture.
In another large bowl, add wet ingredients (water, oil, vanilla and vinegar). Whisk it until well combined.
Add dry flour mixture to the wet mixture. Start mixing using a wire whisk and halfway through switch to a spatula to avoid overmixing. Do scrap the sides and bottom of the bowl while mixing.
Add chocolate chips. Fold them into the batter using a spatula.
Divide the muffin batter into the prepared pan evenly.
Bake in preheated oven for 20-22 minutes or a toothpick inserted in the center comes out clean.
Let them cool in the pan for 5 minutes then transfer them to a cooling rack.
Notes
Check that the baking powder and baking soda are still fresh.
Always add dry to wet mixture as it’s easy to mix and to avoid overmixing.
Don’t overmix the batter (Don’t use the mixer) otherwise, muffins turn dense and hard.
Variation:
Try adding white chocolate chips, peanut butter chips, or butterscotch chips instead of regular chocolate chips.
Try other flavors by adding orange zest or peppermint extract (for mint chocolate chip flavor).