Description
Soft and fluffy double chocolate chip muffins recipe made with cocoa powder and semi sweet chocolate chips (for 12 muffins)
Ingredients
- 240 g (1 2/3 cups) Flour - all purpose
- 50 g (1/2 cup) Cocoa powder - unsweetened
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 teaspoon salt
- 115g (1/3 cup) vegetable oil - grape seed or sunflower oil
- 200 g (3/4 cup) Sugar - granulated
- 2 eggs - room temperature
- 2 teaspoons Vanilla extract
- 280 g (1 cup) Buttermilk - or milk, plain yogurt
- 200 g (1 cup) Chocolate chips - or semi-sweet chocolate chunks
Instructions
- Preheat oven to 428°F / 220°C and line a muffin tin with baking cups.
- In a bowl mix the dry ingredients, flour, cocoa powder, baking powder, baking soda and salt.
- In a large container, place the vegetable oil, sugar, eggs and vanilla and mix with a hand whisk or electric mixer to obtain a smooth mixture.
- Add the buttermilk and stir it in.
- Then add the dry ingredients and 3/4 chocolate chips and mix with a spatula until smooth.
- Using an ice cream scoop or a tablespoon, fill the baking cups completely.
- Sprinkle chocolate chips on top.
- Bake 5 minutes, then lower the temperature to 350°F/ 180°C and bake again for 20 minutes. (do not open the oven door during baking)
- Let the muffins cool a little before unmolding them.
Notes
Storage: 1 week at room temperature in a storage box and up to 3 months in the freezer
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: muffins, dessert, breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 336
- Sugar: 27.5 g
- Sodium: 240.3 mg
- Fat: 16 g
- Carbohydrates: 46.7 g
- Protein: 5.8 g
- Cholesterol: 33.6 mg