claire freehafer

ingredients

• 2 cups (10 ounces) all-purpose flour
• 1/2 cup (1 1/2 ounces) cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (5 1/4 ounces) granulated sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 cup plus 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon espresso powder
• 1 1/2 cups chocolate chips, divided

instructions

1. adjust oven rack to middle position and preheat oven to 🔥 375°F.

2. spray standard muffin tin (1/3 c volume) with nonstick pan spray.

3. sift flour, cocoa, baking powder, baking soda, and salt into a medium bowl; set aside.

4. in a large bowl, whisk sugar with eggs until light, about ⏲️ 30 seconds. whisk in oil, milk, vanilla, and espresso until combined.

5. whisk dry mixture into wet mixture until just combined. stir in 1 cup chocolate chips.

6. evenly divide batter between muffin cups and sprinkle with remaining chocolate chips. bake until set, ⏲️ 17 to 19 minutes. let muffins cool in pan ⏲️ 15 minutes, then remove muffins from tin and place on wire rack to cool.