1 3/4 c. flour
1 c. granulated sugar
2/3 c. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. semisweet chocolate chunks (or chips)
2 large eggs
1 1/2 c. buttermilk (or 3/4 c. milk whisked together with 3/4 c. sour cream or yogurt)
1 tsp. vanilla
1/2 c. vegetable or canola oil
1/2 c. chocolate chunks for sprinkling on top (optional)
Preheat oven to 375. Line the cups with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chunks and toss to combine.
In a separate bowl, whisk together the eggs, buttermilk, vanilla and oil. Pour the wet mixture into the dry ingredients and stir until just combined. Fill the muffin cups equally with batter and sprinkle chocolate chunks on top if desired.
Bake for 15-17 minutes until the tops spring back lightly to the touch. Don't overbake!
Remove the muffins to a wire rack to cool completely.
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