Double Chocolate Chip Muffins
These muffins are intensely chocolatey, using both Dutch-processed cocoa powder for a deep, rich flavor and plenty of chocolate chips. The combination of butter and oil is what gives them their soft, moist crumb, while buttermilk adds a slight tang. Starting them at a high oven temperature for the first few minutes is the key to getting those tall, bakery-style domed tops.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 2 large eggs at room temperature
- 1/2 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter 4 tbsp, melted
- 1 tsp vanilla extract
- 1 tsp instant espresso powder
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 425°F and line 12-cup muffin tin with liners.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in large bowl.
- Combine granulated and brown sugars in separate bowl, breaking up clumps.
- Whisk eggs into sugar mixture, then add buttermilk, oil, melted butter, vanilla, and espresso powder until smooth.
- Pour wet ingredients into dry ingredients and fold until just combined.
- Fold in chocolate chips - batter will be thick.
- Divide batter among muffin cups, filling nearly full.
- Bake at 425°F for 5 minutes, then reduce to 350°F (without opening oven) and bake 15-18 minutes more.
- Cool in pan 5 minutes before transferring to wire rack.
Notes
Muffins are done when toothpick has few moist crumbs attached.
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