Double Chocolate Muffins
Ultra rich chocolate muffins jam packed with chocolate chips & chunks for double the chocolate.
Prep time: 5 minutes
Cook time: 15 minutes
Yields: 12 muffins
Author: Ireland Lindsay
Ingredients:
For the muffins:
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) of a neutral oil- canola, vegetable oil etc.
2 teaspoons instant espresso/coffee (optional but highly recommended)
1 teaspoon vanilla extract
1 cup (170 g/6 oz) chocolate chips/chunks
FOR THE MUFFINS:
PREHEAT oven to 425F (220C) degrees. Butter (or spray non-stick spray) 12 muffin cups or line them with liner paper- I went the non-stick spray route. Go ahead and melt the butter in a medium bowl in the microwave and let it cool while you prepare the other ingredients.
INTO the bowl of a stand mixer combine the butter, oil and eggs, stir to combine and to break up yolks. At this point, add in vanilla and espresso powder (if using) Add in the remaining wet ingredients and stir.
Add in the dry ingredients and sift in the cocoa powder as it tends to clump. Fold in chocolate chips/chunks.
DIVIDE batter into prepared molds, filling almost all the way to the top (yes, almost to the top. This batter behaves differently than something like a cupcake and wont overflow.) Pop into preheated oven and bake for 3 minutes at 425F (220C) then, after 3 minutes reduce the oven temperature to 350F (180C) and continue to bake for an additional 12-17 minutes 15-20 minutes total- Avoid opening the oven door as this will cause your muffins to fall in the center. To test doneness, insert a toothpick into the deepest point of the muffin till it comes out clean.
LET cool and enjoy! Store in an airtight container for up to 2 days at room temperature or freeze for up to 2 months!
Recipe by @IreBakes
