These are sure to fix any chocolate cravings, and the buttermilk lends a delicious lightness to these muffins.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 30 minutes
Dietary Considerationpeanut free, tree nut free
Five Ingredients or LessYes
Mealbreakfast, brunch, kid snack, tea
Taste and Texturechocolatey, sweet
Type of Dishmuffins
- 1 2/3 cups all purpose flour
- 2/3 cup Dutch process cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup packed light brown sugar
- 1 cup plus 2 tbsp buttermilk
- 1/3 cup plus 2 tbsp vegetable oil
- 2 large eggs
- ½ tsp pure vanilla extract
- 1 cup semisweet chocolate chips
- 12-cup muffin pan, paper liners
Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Stir in the brown sugar, then make a well in the center.
Whisk together the buttermilk, oil, eggs, and vanilla. Pour into the well in the flour mixture and stir until the batter is just combined. Fold in the chocolate chips. Divide the batter among the muffin cups, filling each one three-quarters full.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins from the pan, transfer to a wire rack, and cool completely.
2008 Dorling Kindersley