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INGREDIENTS
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 massive eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (semi-sweet or dark)
- Optional: chopped nuts or chocolate chunks for more texture
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INSTRUCTIONS
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a massive bowl, whisk collectively the flour, sugar, cocoa powder, baking powder, baking soda, and salt till nicely combined.
In any other bowl, whisk collectively the buttermilk, vegetable oil, eggs, and vanilla extract till smooth.
Pour the moist elements into the dry elements and gently fold till simply combined. Be cautious no longer to overmix; a few lumps are okay.
Stir in the chocolate chips (and nuts or chocolate chunks if using).
Divide the batter evenly amongst the muffin cups, filling every about ¾ full.
Bake in the preheated oven for about 18-20 minutes or till a toothpick inserted into the core of a muffin comes out easy or with a few moist crumbs.
Remove the cakes from the oven and let them cool in the tin for a few minutes earlier than transferring them to a wire rack to cool completely.
Enjoy your irresistibly scrumptious chocolate muffins!
Note: This recipe yields about 12 standard-sized muffins. Cooking instances might also vary, so maintain an eye on the cakes as they bake.
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