Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1/4 cup milk chocolate chips (optional, for extra sweetness)
Feel free to substitute ingredients based on what you have on hand. No buttermilk? No problem! Just mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for a few minutes. If you’re out of chocolate chips, chopped chocolate bars work just as well.
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Trust me, this little step saves so much hassle later.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. This is a great job for little helpers if you have any eager hands around!
- In another bowl, beat the eggs and sugar until well combined. Stir in the oil and vanilla extract, blending until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined. Remember, a few lumps are okay!
- Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin liner about three-quarters full. This is where my kids love to help, and yes, some batter may mysteriously disappear.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell heavenly!
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. If you can wait that long, that is.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Double Chocolate Muffins, recipe, cooking, food
