Double Chocolate Chip Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour (240g)
02 -
½ cup unsweetened cocoa powder (40g)
03 -
2 teaspoons baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
06 -
½ cup granulated sugar (100g)
07 -
½ cup light brown sugar (100g)
08 -
2 teaspoons instant espresso powder
→ Wet Ingredients
09 -
2 large eggs, room temperature
10 -
½ cup oil (vegetable, canola, avocado, grapeseed or olive) (120ml)
11 -
¾ cup buttermilk, room temperature (180ml)
12 -
½ cup sour cream, room temperature (120g)
13 -
2 teaspoons vanilla extract
→ Mix-ins
14 -
1½ cups mini or regular chocolate chips or chunks, divided
# Instructions:
01 -
Heat oven to 425°F (218°C) for at least 30 minutes. Line muffin pans with cupcake liners.
02 -
Sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in both sugars until combined.
03 -
Whisk eggs until lightly beaten, then whisk in oil, buttermilk, sour cream, vanilla, and espresso powder until smooth.
04 -
Add dry ingredients to wet in thirds. Before last third, toss chocolate chips with remaining dry ingredients. Mix until just combined.
05 -
Use 3-tablespoon scoop to fill alternating muffin cups for bakery-style results. Top with reserved chocolate chips.
06 -
Bake at 425°F for 5 minutes, then reduce to 350°F for 12-14 minutes more. Done when toothpick has few moist crumbs.
07 -
Let cool in pan 5-10 minutes before removing to cool completely.
# Notes:
01 -
Can be stored at room temperature for up to 5 days
02 -
Can be made as mini muffins
03 -
Temperature change during baking creates tall, domed tops