👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease thoroughly.
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2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and lump-free.
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3
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until fully incorporated.
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4
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula or wooden spoon just until combined. The batter will be lumpy, and there may be a few streaks of flour remaining – do not overmix!
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5
Gently fold in 1 cup of chocolate chips until evenly dispersed throughout the batter.
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6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
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7
Bake for 5 minutes at 400°F (200°C). Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs.
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8
Remove from the oven. If desired, sprinkle a few extra chocolate chips on top of each muffin while hot. Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
💡 Notes
Ensure all cold ingredients (like eggs and buttermilk) are at room temperature for a smoother batter. Do not overmix the batter; lumps are good! Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
5g
Total Fat
20g
Saturated Fat
8g
Carbs
48g
Fiber
3g
Sugar
30g
Sodium
280mg
Cholesterol
40mg
