Double Chocolate Buttermilk Muffins

Course Bread, Breakfast, brunch, Dessert

Cuisine American

Keyword double-chocolate-buttermilk-muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 344kcal

Author Melissa Sperka

Ingredients

2 cups all purpose flour
⅔ cup cocoa powder
½ cup granulated sugar
½ cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon instant espresso powder Optional
½ teaspoon salt
1 cup buttermilk Not fat free
⅓ cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract
1 ½ cups chocolate chips divided

Instructions

Preheat the oven to 350°F. Line a 12-cup muffin tin with liners. (See Cook's note)
In a medium-size mixing bowl use a whisk to sift together the flour, cocoa, granulated and brown sugars, baking powder, baking soda, espresso and salt until evenly combined.
In a separate bowl whisk together the buttermilk, oil, eggs, vanilla and almond extracts.
Make a well in the center of the dry ingredients and add the wet. Use large non stick spatula or spoon to combine.
Mix in 1 cup chocolate chips until evenly distributed.
Fill each cavity ⅔ full using an ice cream scoop. (Have another pan nearby to make more muffins, if needed) Sprinkle with the remaining ½ cup chocolate chips.
Bake for 22-25 minutes or until a toothpick inserted into the center comes back clean.
Cool in the pan for 10 minutes then carefully move to a cooling rack to cool completely. (Don't turn the pan upside down to remove muffins it will smash the soft chocolate chips on top)
Store in an airtight container chilled or at room temperature for up to 3 days.

Notes

Yield may be greater than 12 muffins depending on how the batter is divided. Have additional liners and a muffin pan nearby in the event you make more.

Nutrition