After the first time I made these muffins, I knew that my search for the ultimate chocolate muffins was over. These have everything you’d want in a good old muffin, crunchy tops and to-die-for chocolate flavor.
I played with my classic muffins recipe, until I got the ingredients just right. I added sugar because the cocoa adds bitterness, and because I love sugar. I used buttermilk, because chocolate and buttermilk are buddies, and together they create a delicious, moist texture. I increased the amount of eggs and fat due to the larger amount of dry ingredients in this recipe, and I added instant coffee granules, which enhance the flavor of the chocolate. You won’t taste the coffee in the muffins.
For additional tips on muffin making, check out my post on the classic muffins recipe.
- 2 cups (280 g/10 oz) all-purpose flour
- ¾ cup (80 g/2.8 oz) unsweetened cocoa powder
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (250 g/8.8 oz) granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ¼ cup butter (55 g/2 oz), melted and cooled
- ¼ cup canola oil (or vegetable, safflower)
- 2 teaspoons instant coffee, optional
- 1 teaspoon vanilla extract
- 1 cup (170 g/6 oz) mix of chocolate chips and chunks
- Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner paper.
- Melt the butter in a medium bowl in the microwave, and let it cool a bit while you prepare the other ingredients.
- In a large bowl sift together flour, cocoa, baking powder, baking soda and salt. Add sugar and mix. Set aside.
- In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, coffee granules and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Add chocolate chips/chunks and stir.
- Divide the mixture between the muffin cups and fill them almost all the way to the top. Bake for 3 minutes and then reduce the oven temperature to 180C/350F. Continue to bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
- Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days, or, they can be frozen for up to 2 months.