Quick and Easy Double Chocolate Muffins
These are not just quick and easy Double Chocolate Muffins. They are moist, bakery-style muffins with beautiful domes tops, an intense chocolate flavor, and plenty of melty chocolate chips. Best of all, they come together in less than an hour. While they're perfect for breakfast or brunch, they're just as irresistible served warm as alate-night snack with a scoop of vanilla cream.
Servings 12 muffins
Ingredients
- 2 Cups (240g) AP Flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 Cup (200g) Light or Dark brown sugar
- 1 tsp Espresso powder or instant powder
- 1/2 tsp Salt
- 1/2 Cup + 1 TBS (50g) Unsweetened cocoa powder
- 1 Cup (170g) Chocolate chips
- 1 Cup (240g) Buttermilk at room temperature
- 2 Large Eggs at room temperature
- 1/2 Cup (120ml) Vegetable oil
- 1 Cup (170g) Mini chocolate chips
Instructions
- In a large bowl mix the sugar (200g), buttermilk (240ml), eggs (2) and vegetable oil (120ml).
- In a medium bowl sift together flour (240g), cocoa powder (50g), baking powder (1 teaspoon), baking soda (1/4 teaspoon) and Salt (1/2 teaspoon). Add the Chocolate Chips (170g).
- Preheat oven to 350F (180C) and line a muffin pan with muffin liners.
- Fill muffin liners tot he top sprinkle each with mini chocolate chips (170g) and bake for 15-18 minutes or until a toothpick comes out clean from the center of the muffins.