Double Chocolate Muffins
Ingredients
• 1 ¾ cups (220g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (180ml) vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk (or milk mixed with 1 tablespoon vinegar/lemon juice)
• 1 cup (175g) semi-sweet chocolate chips or chunks
• Optional: ½ cup (90g) white chocolate chips for extra contrast
Instructions
Preheat oven to 180°C (350°F) and line a muffin tray with paper liners. In a bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk oil, eggs, vanilla, and buttermilk until smooth. Gently fold wet ingredients into dry ingredients, being careful not to overmix. Stir in the chocolate chips. Divide the batter evenly into muffin cups, filling about ¾ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool slightly before serving.