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 cups 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 (作者 used avocado oil)
• 1 tsp instant coffee

Steps

1. 1

   Preheat the oven to 425°F (220°C). Prepare a muffin tin by lining the cups or greasing them.

2. 2

   In a mixing bowl, combine the melted unsalted 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 buttermilk, vanilla extract, Greek yogurt, maple syrup, and neutral oil to the egg mixture. Mix until well combined.

5. 5

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

6. 6

   Pour the wet mixture into the bowl of dry ingredients. Mix just until 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. Continue baking for an additional 13–15 minutes, or until a toothpick inserted in 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 amount of additional chocolate chips used for topping. It also does not explicitly state the muffin yield; 12 servings is estimated from a standard muffin tin.

Nutrition per serving

• dessert
• muffins
• baked
• chocolate
• vegetarian
• family-friendly
• breakfast
• snack