These muffins are a delightful treat, combining the richness of chocolate with the wholesome goodness of whole wheat.
Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it.
Preheating the oven ensures even baking from the start.
In a large mixing bowl, combine the whole wheat flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
Sifting the dry ingredients can help remove lumps and ensure a smooth batter.
In another bowl, whisk together the eggs, milk, vanilla extract, and vegetable oil until well combined.
Ensure the wet ingredients are at room temperature for better mixing.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Overmixing can lead to dense muffins; mix until no dry streaks remain.
Fold in the chocolate chips gently into the batter.
Coating the chocolate chips in a bit of flour can prevent them from sinking to the bottom.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the muffin tin halfway through baking can ensure even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack.
Allowing the muffins to cool slightly in the tin helps them set and makes removal easier.
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