Double Chocolate Muffins

Servings: 12 / Bake at: 425 degrees for 3 minutes, then 12-17 minutes at 350

Ingredients

  • 2 cups (280g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (250g) granulated sugar
  • 2 large eggs
  • 1 1/4 cups (300 ml) buttermilk
  • 1/4 cup (55g) unsalted butter melted and cooled
  • 1/4 cup (60 ml) canola or vegetable oil
  • 2 teaspoons instant coffee , optional
  • 1 teaspoon vanilla extract
  • 1 cup (170 g/6 oz) mix of chocolate chips and chunks

Directions

  • Preheat oven to 425F degrees. Butter 12 muffin cups or line them with liner paper.
  • Melt the butter in a medium bowl in the microwave, and let it cool a bit while you prepare the other ingredients.
  • In a large bowl sift together flour, cocoa, baking powder, baking soda and salt. Add sugar and mix. Set aside.
  • In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, coffee granules and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Add chocolate chips/chunks and stir.
  • Divide the mixture between the muffin cups and fill them almost all the way to the top. Bake for 3 minutes and then reduce the oven temperature to 350F. Continue to bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
  • Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days, or, they can be frozen for up to 2 months.