These muffins are so moist and chocolatey. They are easy to make and become tastier and moister the next day. Yum!
INGREDIENTS
- All-purpose flour – 2 cups
- Sugar – 1 & 1/4 cup
- Cocoa powder – 2/3 cup
- Salt – 1/2 teaspoon
- Baking powder – 2 teaspoons
- Baking soda – 1/2 teaspoon
- Chocolate chips – 1 cup
- Eggs – 2
- Buttermilk or Sour milk – 1 & 1/4 cup
- Vegetable oil – 1/4 cup
- Butter – 1/4 cup, melted and cooled
- Vanilla – 2 teaspoon
PROCEDURE
Step 1
Preheat your oven to 375 degrees F.
Line a muffin tray with paper liners and set it aside.
Step 2
Add the flour and sugar into a mixing bowl.
Step 3
Add the cocoa powder.
Step 4
Add the salt, baking powder, and baking soda.
Step 5
Add 3/4 of the chocolate chips and reserve the rest for topping. Mix to combine and set aside.
Step 6
Add the eggs into another bowl.
Step 7
Add the buttermilk or sour milk.
If you cannot get buttermilk, make sour milk. To make 1 cup of sour milk,
Add one tablespoon of lemon juice or vinegar into a 1-cup measuring cup, top it with milk, mix to combine, and let it sit for about 10 minutes, then use as needed.
Step 8
Add the butter (melted and cooled) and oil.
Use only oil for super moist muffins, I added butter just because of flavour.
Step 9
Add the vanilla essence and mix until it’s combined.
Step 10
Pour the wet ingredients into dry.
Step 11
Use a spatula to mix just until it’s smooth. Do not over mix.
Step 12
Scoop batter into paper liners. You should get 15 muffins from this recipe.
Step 13
Top with the leftover chocolate chips. Coat them with a bit of flour so they don’t sink to the bottom.
Bake at 375 degrees F for 15 to 18 minutes.
Note If you want domed muffins, bake at 425 F for 5 minutes, then turn down the oven temperature to 375 F for the rest of the baking.
Step 14
Take out the muffins from the oven and allow them to cool in the tray for 5 to 10 minutes before transferring them to a wire rack to cool completely.
WATCH THE RECIPE VIDEO
ENJOY!