Description
These Chocolate Muffins are full of amazing chocolate flavor and loaded with plenty of chocolate chips. They are just dense enough to support the chocolate chips in the batter, but remain super moist and tender. With the use of oil, buttermilk and hot water, these muffins stay fresh for days!
Ingredients
- 1 1/4 cups (163g) all-purpose flour (measured properly)
- 1 cup (207g) sugar
- 1/2 cup (57g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) buttermilk
- 3/4 teaspoon vanilla extract
- 1/2 cup (120ml) hot water
- 1 3/4 cups (298g) chocolate chips, plus 1/3 cup for topping
Instructions
- Preheat oven to 425°F. Prepare a muffin pan with liners. Set aside.
- Combine the flour, sugar, cocoa powder, baking soda and salt in a large bowl.
- Add the egg, vegetable oil, buttermilk and vanilla extract and whisk together until well combined, but don’t over mix.
- Add the hot water and whisk together until well combined. Do not overmix.
- Gently stir in the chocolate chips.
- Divide the batter between the muffin liners, filling each one most, but not all, of the way.
- Bake the muffins for 8 minutes, then turn the temperature down to 350°F and bake for another 9-12 minutes, or until a toothpick comes out clean. Keep an eye on them in the oven and look for them to no longer be glossy on top.
- Allow to cool for 3-5 minutes, then transfer to a cooling rack. Enjoy them while they’re still a little warm or let them cool completely.
Notes
The number of muffins you’ll get depends on how much you fill the muffin tins. If you don’t use the chocolate chips, you’ll also get fewer muffins.
Nutrition
- Serving Size:
- Calories: 359
- Sugar: 34.1 g
- Sodium: 219.9 mg
- Fat: 18.8 g
- Carbohydrates: 48.2 g
- Protein: 5 g
- Cholesterol: 16.6 mg
