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double chocolate muffin

Double Chocolate Muffins

Moist and tender chocolate muffins

Course Breakfast, Snack
Cuisine American
Keyword chcolate muffins
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12 muffins
Author one sarcastic baker

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

  1. 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.

  2. In a separate bowl mix together the remaining wet ingredients then add them to the dry ingredients and mix just until combined.

  3. Preheat oven to 350F (180C)and a muffin pan with muffin liners.

  4. 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.

Recipe 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.