The BEST chocolate muffins ever

 

Preheat the oven to 180°C.

In a mixing bowl, combine 1 cup of flour, 1 tsp of baking powder, 1/4 tsp of baking soda, 1/2 cup of sifted cocoa powder, a pinch of salt and 1/2 cup of sugar.

In another mixing bowl, add 1/4 cup of oil, 1/2 tsp of almond extract, 1 egg, and 1/2 cup of milk. Whisk gently, just enough to break the yolk.

Add the wet ingredients to the dry ingredients and gently combine. Try not to over mix. 

Incorporate 1/2 cup of chocolate chips into the batter.

Fill your muffin tins to the top and bake for 18-20 minutes.

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• You can use any kind of milk (cow's milk, almond milk, etc.) and replace the almond extract with vanilla essence. Additionally, I topped the muffins with extra chocolate chips before baking.

• Make sure that even if your muffins have risen and domed, the inside is well-cooked. Since my oven is small, I had to bake them at a lower temperature for about 7 additional minutes, until a skewer, chopstick or knife came out clean. 

This recipe was first published on sweetestmenu.com . It was my first time making muffins and they came out amazing - just like the ones you could purchase in a bakery. 

Bon appétit !