DOUBLE CHOCOLATE CHUNK MUFFINS
DOUBLE CHOCOLATE CHUNK MUFFINS
Course: Desserts, MUFFINS u0026amp; SCONES, MUFFINS AND SCONES, RecipesServings
12
servingsPrep time
30
minutesCooking time
25
minutesIngredients
1 1/2 cups all purpose flour
1/2 cup cocoa powder
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 tablespoons freshly brewed espresso or espresso powder
2 tsp vanilla extract
3/4 cup granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup – 8 tablespoons {1 stick} unsalted butter, melted and slightly cooled
3/4 cup semisweet chocolate chips
Directions
- Preheat oven to 425 degrees
- Line muffin tin with muffin liners, spacing muffins
- Melt butter
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt (dry ingredients)
- In a separate bowl, mix together espresso (strong coffee or powder works too), vanilla, sugar, eggs and buttermilk
- Add butter in and whisk to combine
- Add the dry ingredients, stirring until just combined – do not overmix
- Fold in the chocolate chips leave some to sprinkle on top
- Using an ice cream scoop, fill each muffin liner about 3/4 full
- Bake for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for an additional 10-12 minutes check until stick has a wet crumb
- Let cool for a few minutes, remove muffins from pan
