Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet or dark, as per preference)
- Additional chocolate chips for topping (optional)
Instructions:
- Preheat oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly.
- Combine dry ingredients: In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.
- Mix wet ingredients: In another bowl, beat the eggs lightly. Add in the buttermilk, vegetable oil (or melted butter), and vanilla extract. Mix until well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps in the batter are okay. Fold in the chocolate chips.
- Fill the muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 to 3/4 full. If desired, sprinkle a few additional chocolate chips on top of each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean (with perhaps a few moist crumbs attached).
- Cool and enjoy: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely or enjoy them slightly warm.
These double chocolate chip muffins are a wonderful treat for any time of day!
