Chocolate Chip Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
½ teaspoon salt
02 -
2 teaspoons instant espresso powder
03 -
½ teaspoon baking soda
04 -
½ cup granulated sugar (100g)
05 -
2 teaspoons baking powder
06 -
½ cup unsweetened cocoa powder (40g)
07 -
½ cup light brown sugar (100g)
08 -
2 cups plain flour (240g)
→ Wet Ingredients
09 -
¾ cup room temp buttermilk (180ml)
10 -
½ cup sour cream, softened to room temperature (120g)
11 -
2 large eggs at room temp
12 -
½ cup oil (120ml) – pick your favorite: olive, vegetable, canola, avocado, or grapeseed
13 -
2 teaspoons pure vanilla extract
→ Mix-ins
14 -
1½ cups chocolate chunks or chips (mini or regular), split into two portions
# Instructions:
01 -
Crank your oven up to 425°F (218°C) and let it sit for a good 30 minutes to get nice and hot. Line muffin trays with papers.
02 -
Start by sifting the flour, cocoa, baking soda, baking powder, and salt. Mix in both sugars after sifting.
03 -
Beat eggs lightly with a whisk, then stir in the oil, buttermilk, sour cream, espresso powder, and vanilla to make a smooth mix.
04 -
Fold the dry mix into the wet mix bit by bit. Before the final addition, toss chocolate chips into the remaining dry mix. Stir until it just comes together.
05 -
Scoop batter into every other muffin cup for bakery-style height. Sprinkle on the rest of the chocolate chips.
06 -
Bake at 425°F for 5 minutes, then turn down to 350°F and bake another 12-14 minutes. Check doneness with a toothpick—it should come out with some moist crumbs.
07 -
Let muffins chill in the pan for 5-10 minutes before transferring them to fully cool off on a rack.
# Notes:
01 -
Store at room temp for up to 5 days
02 -
Works as mini muffins too
03 -
The temperature switch during baking helps give muffins their tall, rounded tops