These muffins are a delightful treat combining the rich flavors of chocolate and coffee, perfect for any time of the day.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
Preheating the oven ensures even baking and a good rise for the muffins.
In a large mixing bowl, whisk together the egg, milk, brewed coffee, and vanilla extract until well combined.
Using room temperature ingredients helps them blend more easily.
In another bowl, sift together the flour, baking powder, salt, sugar, and cocoa powder.
Sifting the dry ingredients ensures there are no lumps and provides a lighter texture.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Overmixing can lead to dense muffins, so mix until just combined.
Fold in the chocolate chips gently into the batter.
Coating the chocolate chips in a bit of flour before adding can prevent them from sinking to the bottom.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Using an ice cream scoop can help evenly portion the batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the suggested time to avoid overbaking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
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