• Cooking Time: 17-20
  • Servings: 7-8
  • Preparation Time: 10


  • 1 1/2 cups all purpose flour
  • 1/4 cup good baking cocoa
  • 2 tsp baking powder
  • 1/3 cup sugar
  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • 3/4 cup 1% milk
  • 1 beaten egg
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1/2 cup chocolate chips (more or less if desired)


  • Set the oven to 385 degrees.
  • Grease a muffin pan.
  • In a medium to large mixing bowl, mix together the dry ingredients.
  • In a separate bowl, mix together the milk, egg, vanilla and vegetable oil.
  • Add the wet ingredients all at once to the dry ingredients.
  • Mix until just moistened.
  • Fold in the chocolate chips.
  • Using a medium ice cream scoop, fill 7-8 muffin tins 3/4 of the way up.
  • If you want to use a mini muffin tin for smaller bite sized muffins, go for it!
  • Bake for 17-20 minutes depending on your oven's temperature.
  • Enjoy!


I used a basic muffin recipe but tweaked it and added a few of my own special ingredients to bring out the chocolate goodness!

Categories: Low Fat  Muffin 

Author Credit: Basic muffin recipe from Home and Garden cook book

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