Divide the batter evenly into the muffin cups, filling each about 3/4 full.
Sprinkle extra chocolate chips on top for a prettier finish.
Bake:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and Serve:
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These muffins are moist, chocolatey, and perfect for breakfast or a snack. Let me know if you’d like variations, like adding nuts or substituting ingredients!
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