Double Chocolate Muffins

Ingredients

• 0.5 cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 2 eggs (room temperature)
• 1 cup semi-sweet chocolate chips (Plus more for sprinkling on top)
• 1 cup buttermilk (room temperature)
• 0.25 cup Greek yogurt
• 2 tbsp neutral oil (The author used avocado oil)
• 1 tsp instant coffee

Steps

1. 1

   Preheat the oven to 425°F (220°C). Prepare a muffin tin by lining it with paper liners or greasing it.

2. 2

   In a mixing bowl, combine the melted butter and granulated sugar. Whisk until well combined.

3. 3

   Add the room-temperature eggs and whisk for 2–3 minutes, or until the mixture is pale in color.

4. 4

   Add the room-temperature buttermilk, vanilla extract, Greek yogurt, maple syrup, and neutral oil. Mix until well combined.

5. 5

   In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, instant coffee, unsweetened cocoa powder, and semi-sweet chocolate chips.

6. 6

   Pour the wet mixture into the bowl of dry ingredients. Mix only until just combined; do not overmix the batter.

7. 7

   Divide the batter evenly among the prepared muffin cups. Sprinkle additional semi-sweet chocolate chips over the tops.

8. 8

   Bake at 425°F (220°C) for 5 minutes.

9. 9

   Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.

10. 10

    Allow the muffins to cool in the tin for 5 minutes. Transfer them to a wire rack and cool completely.

Notes

The source does not specify the muffin yield or the amount of additional chocolate chips used for sprinkling. Keep the oven door closed when reducing the temperature after the first 5 minutes.

Nutrition per serving

• dessert
• baking
• muffins
• chocolate
• vegetarian