Moist Double Chocolate Muffins | Two Steps
Moist, and tender chocolate muffins, made using the two steps mixing method.
Servings 12 muffins
Ingredients
- 2 Cups AP Flour (240 g / 8.5 oz)
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 Cup Light or Dark brown sugar (200 g / 7 oz)
- 1 tsp Espresso powder optional
- 1/2 tsp Salt
- 1/2 Cup + 1 TBS Unsweetened cocoa powder (50 g / 2 oz)
- 1 Cup Chocolate chips (plus more for the tops) (170 g / 6 oz)
- 1 Cup Buttermilk (240 ml / 8 oz)
- 2 Large Eggs
- 1/2 Cup Vegetable oil (120 ml / 4 oz)
Instructions
- In a medium bowl sift together flour, cocoa powder, baking powder, baking soda and
Salt. Add the sugar and chocolate chips and mix to incorporate. - In a separate bowl mix together the remaining wet ingredients then add them to the dry ingredients and mix just until combined.
- Preheat oven to 350F (180C)and a muffin pan with muffin liners.
- Fill muffin liners 3/4 full and bake for 15-18 minutes or until a toothpick comes out clean from the center of the muffins.
Notes
- Store the muffins are room temperature in a container for up to 3 days, or freeze them for up to four weeks.
- Make sure to use a kitchen scale and room-temperature ingredients.
- Do not over-mix the batter; mix until the flour has been incorporated. Lumps are ok.
- Make the batter up to eight hours ahead and refrigerate.
- You can use natural, dutch process, or natural cocoa powder.
- Replace the buttermilk with sour cream, greek yogurt, unsweetened unflavored apple sauce, coffee, milk (plant base is ok) + one teaspoon of apple cider vinegar.
- Do not reduce the amount of sugar.