Happy Wednesday! Here is a quick and easy recipe to make and home. Double Chocolate Muffins!
This recipe is for my Instagram collab #stayhomeandbakecollab #stayhomeandbakechocolate
Let’s start with the recipe.
Yield 14 regular size muffins or 8 jumbo size muffins
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cups white granulated sugar
2 large eggs, room temperature
1 and 1/4 cup milk or buttermilk
1/2 cup vegetable oil
1 teaspoon espresso powder or instant coffee
1 and 1/2 teaspoons vanilla extract
1 and 1/4 cups chocolate chunks or chips
1.- Preheat oven to 400 F. Place paper liners in your muffin pans. Set aside.
2.- In a big bowl mix all the dry ingredients : flour, cocoa powder, baking powder, baking soda, salt and sugar. Set aside.
3.- In a medium bowl mix all the wet ingredients: eggs, buttermilk, oil, vanilla extract. Also, add the espresso powder.
4.- Add wet ingredients into the dry ingredients and mix with a spatula, just until you don’t see any flour left. DO NOT OVERMIX. Add chocolate chips/chunks and stir. Let stand the batter for 5 minutes.
5.- Pour batter into each muffin cup 3/4 full. Bake for 5 minutes at 400 F. Then, reduce to 350 and continue baking for another 15 minutes. Or, until a toothpick inserted into the center of the muffin comes out clean. Jumbo muffins might take a couple more minutes to bake.
6.- Transfer to a wire rack and let cool completely.