Ingredients
Scale
The key to these muffins lies in selecting the right ingredients, especially when it comes to chocolate and cocoa powder. I always recommend using good-quality cocoa powder—Dutch-processed if you can find it—for that deep, rich flavor that transforms the batter from ordinary to extraordinary. For the chocolate chips, semi-sweet works best, but if you prefer a little more bite, dark chocolate chips are a lovely alternative. Over the years, I’ve learned that simple, fresh ingredients make all the difference, just like my mum and grandmother taught me back home.
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk (or ¾ cup milk + 1 tablespoon lemon juice, let sit 5 mins)
- ⅓ cup vegetable oil (or melted unsalted butter for richer flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly. I like to use parchment liners because they make cleanup so much easier, especially on busy days.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Sifting helps avoid lumps and ensures even mixing, which I learned the hard way from a lumpy brownie batter disaster in my teens.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing makes muffins tough, something I’ve seen happen too often in professional kitchens.
- Fold in the chocolate chips, saving a handful to sprinkle on top for a pretty finish.
- Divide the batter evenly among the muffin cups—about ¾ full. The batter will be thick but scoopable.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. My oven runs hot, so I usually check around 17 minutes to avoid over-baking.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This step helps them firm up without drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
