Double Chocolate Muffins

By msweeney

Ingredients

• 2 cups (280 grams or 9.8 ounces) all-purpose flour
• 3/4 cup (80 grams or 2.8 ounces) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups (250 grams or 8.8 ounces) granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup butter (57 grams or 2 ounces), melted and cooled
• 1/4 cup canola oil (or vegetable, safflower)
• 2 teaspoons instant coffee (optional)
• 1 teaspoon vanilla extract
• 1 cup (170 garms or 6 ounces) mix of chocolate chips and chunks

Details

Servings 12
Adapted from prettysimplesweet.com

Preparation

Step 1

Preheat oven to 220C/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 180C/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.