Description
Rich, decadent muffins with a tender crumb and double chocolate punch from cocoa powder and chocolate chips. These bakery-style treats have a perfect domed top and moist interior that will satisfy any chocolate craving.
Ingredients
Scale
- 2 cups (280g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (250g) granulated sugar
- 2 large eggs
- 1 ¼ cups (300 ml) buttermilk
- ¼ cup (55g) unsalted butter, melted and cooled
- ¼ cup (60 ml) canola or vegetable oil
- 2 teaspoons instant coffee (optional)
- 1 teaspoon vanilla extract
- 1 cup (170g) mix of chocolate chips and chunks
Instructions
- Prepare the oven and muffin tin: Preheat oven to 425°F/220°C. Butter 12 muffin cups or line them with paper liners. This higher initial temperature helps create that coveted domed muffin top.
- Melt the butter: In a medium bowl, melt the butter in the microwave and set aside to cool slightly while you prepare the other ingredients. The butter needs to cool so it doesn’t cook the eggs when mixed together.
- Mix dry ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Add sugar and mix until well combined. Sifting ensures no lumps of cocoa powder remain and creates a lighter texture.
- Combine wet ingredients: In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, instant coffee granules, and vanilla extract until well blended. The coffee enhances the chocolate flavor without adding a coffee taste.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula just until combined. Do not overmix – the batter should be thick and lumpy. Overmixing will result in tough muffins.
- Add chocolate: Gently fold in the chocolate chips and chunks, distributing them evenly throughout the batter.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling them almost to the top. This generous filling helps create the bakery-style domed effect.
- Bake with temperature adjustment: Bake for 3 minutes at the high temperature (425°F/220°C), then reduce the oven temperature to 350°F/180°C without opening the door. Continue baking for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool muffins: Transfer the muffin tin to a wire rack and let the muffins cool for about 10 minutes before removing them from the pan. This resting time allows the muffins to set and makes them easier to remove.
Notes
- The initial high baking temperature creates a burst of steam that helps the muffins rise quickly and create that classic domed top.
- Coffee enhances chocolate flavor without making the muffins taste like coffee.
- Use room temperature ingredients for the best incorporation.
- For extra indulgence, sprinkle additional chocolate chips on top before baking.
- Adding a tablespoon of sour cream can make these muffins even more moist.
- To test for doneness, insert a toothpick in the center of a muffin – it should come out with a few moist crumbs but no wet batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg