In a large bowl, combine sugar, oil, eggs and vanilla. Beat with an electric mixer until smooth and well blended.
In a separate bowl, whisk together flour, cocoa powder, salt and baking soda.
Add the flour mixture to the sugar-oil mixture. Beat on low speed until just combined.
Spoon the batter evenly into 15 paper-lined muffin cups.
Bake for 18-22 minutes, or until muffin tops spring slightly when touched. Let cool in the pan for 10 minutes before removing. While they cool, dot muffin tops with chocolate chips, if you desire!
How to Store muffins
Store muffins in an airtight container at room temperature for up to 3 days. Or, refrigerate for one week.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.