Description
Deliciously rich and moist chocolate muffins made with dutch cocoa powder, chocolate chips, and buttermilk for extra tenderness. Perfect for breakfast, snacks, or dessert, these muffins are easy to make and offer a double chocolate flavor that chocolate lovers will adore.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup cocoa powder, Dutched
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cup buttermilk
- 2 tsp vanilla extract
Add-ins
- 1 heaping cup chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with muffin liners to prevent sticking and make clean-up easier.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, dutch cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together granulated sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Pour the flour mixture into the wet ingredients and mix gently until just combined. Be careful not to over-mix the batter to avoid tough muffins.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter to evenly distribute them without overworking the mix.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling them almost to the top for large muffins or about two-thirds full for smaller muffins.
- Bake the Muffins: Bake in the preheated oven for 20 minutes or until the muffins have risen and a toothpick inserted into the center comes out clean without wet batter.
- Cool the Muffins: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set perfectly.
Notes
- Use dutch-processed cocoa powder for a richer, smoother chocolate flavor.
- Filling the muffin tins to the top yields large, bakery-style muffins, while filling two-thirds full makes more traditional-sized muffins.
- Don’t over-mix the batter to keep the muffins tender and moist.
- Buttermilk adds moisture and a slight tanginess, enhancing the overall flavor and texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 240 kcal
- Sugar: 18 g
- Sodium: 237 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
