Description
Rich and tender chocolate muffins with chocolate chips, perfect for breakfast or as a sweet treat any time of day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, eggs, oil, and vanilla extract.
- Gently fold wet ingredients into dry ingredients until just combined. Do not overmix.
- Fold in chocolate chips.
- Divide batter among muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Notes
- To make dairy-free: Use almond milk plus 1 tablespoon vinegar instead of buttermilk, and use dairy-free chocolate chips.
- To prevent sinking: Don’t open the oven door while baking, and ensure proper oven temperature.
- For less sweet muffins: Reduce sugar to ¾ cup and use dark chocolate chips (70% cocoa or higher).
- Add-ins: Can add up to 1 cup of nuts, dried cherries, or fresh raspberries (coat with flour first).
- To ensure tender muffins: Don’t overmix – some lumps in batter are okay!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: chocolate muffins, double chocolate muffins, breakfast muffins, chocolate chip muffins
