Description
Soft and fluffy double chocolate chip muffins made with cocoa powder and semi-sweet chocolate chips, with tall tops and a tender crumb (makes 12 muffins).
Ingredients
- 240 g (1⅔ cups) all-purpose flour
- 50 g (½ cup) unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 115 g (⅓ cup) vegetable oil (grapeseed or sunflower)
- 200 g (¾ cup) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 280 g (1 cup) buttermilk (or milk or plain yogurt)
- 200 g (1 cup) semi-sweet chocolate chips or chunks
Instructions
- Preheat the oven to 428°F (220°C) and line a muffin tin with baking cups.
- In a bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk the oil, sugar, eggs, and vanilla until smooth.
- Stir in the buttermilk.
- Add the dry ingredients and ¾ of the chocolate chips, mixing gently with a spatula until just combined.
- Fill the muffin cups completely using a scoop or spoon.
- Sprinkle the remaining chocolate chips on top.
- Bake for 5 minutes, then lower the oven to 350°F (180°C) and bake for 20 minutes without opening the oven door.
- Let the muffins cool slightly before removing from the pan.
Notes
Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
Tips:
- Room temperature ingredients – Eggs and buttermilk mix more evenly.
- Do not overmix – A slightly lumpy batter keeps the muffins soft.
- Fill cups to the top – Helps create tall bakery-style muffin tops.
- Hot oven start – High heat first gives better rise.
- Use a kitchen scale – Weighing ingredients gives more consistent results.
- 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