Chocolate Lovers Chocolate Chocolate-Chip Muffins
These Chocolate Lovers Chocolate Chocolate-Chip Muffins are a chocolate lover's dream! Indulge in rich cocoa and gooey chocolate chips in every fluffy bite.
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1 cup light brown sugar packed
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon instant espresso powder/granules (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch salt (optional and to taste)
- 1 cup semi-sweet chocolate chips
- ½ cup buttermilk
- 2 large eggs
- ½ cup canola or vegetable oil
- 1 tablespoon brewed coffee (optional)
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it well to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, cocoa powder, instant espresso powder (if using), baking powder, baking soda, and a pinch of salt. Ensure all ingredients are well combined.
- In another bowl, whisk together the buttermilk, eggs, canola oil, brewed coffee (if using), and vanilla extract until smooth and well mixed.
- Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Add the semi-sweet chocolate chips to the batter and fold them in gently until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise beautifully.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Chocolate Lovers Chocolate Chocolate-Chip Muffins warm or at room temperature!
Notes
- For a healthier option, substitute whole wheat flour for all-purpose flour.
- Reduce sugar by ¼ cup for less sweetness.
- Store muffins in an airtight container for up to 3 days.