Description
These decadent chocolate chocolate chip muffins are the ultimate comfort food, featuring a rich, moist crumb and intense cocoa flavor. Using a professional high-heat baking technique, these muffins achieve a beautiful dome and bakery-style rise. They are quick to prepare in one bowl, making them perfect for busy mornings or an afternoon treat. The vegetable oil base keeps them tender for days, ensuring every bite is as delicious as the first.
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
Instructions
Preheat your oven to 425°F and grease a 12-cup muffin tin.
Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until combined.
Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Fold in 1 cup of the chocolate chips.
Divide the batter evenly into the 12 muffin cups.
Sprinkle the remaining 1/2 cup of chocolate chips over the tops of the muffins.
Bake at 425°F for 5 minutes, then reduce the heat to 375°F and bake for another 15-17 minutes until a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
If you don’t have buttermilk, add 1 tsp of lemon juice to 1 cup of regular milk and let sit for 5 minutes. Use Dutch-process cocoa for a deeper color and flavor. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 22
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg