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Instructions
1. Prep:
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Mix Wet Ingredients:
In a large bowl, whisk together eggs, melted butter, buttermilk, vanilla, and coffee extract (if using).
3. Mix Dry Ingredients:
In another bowl, sift together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
4. Combine Mixtures:
Gradually fold the dry ingredients into the wet mixture. Stir just until combined—do not overmix.
5. Add Chocolate Chips:
Fold in the chocolate chips gently and evenly.
6. Fill & Bake:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool:
Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Optional Decoration
Drizzle with chocolate ganache
Sprinkle with powdered sugar
Top with extra chocolate chips
Serve with vanilla ice cream for dessert
Nutritional Info (per muffin)
Calories: 230
Carbs: 35g
Protein: 4g
Fat: 10g
Baking Tips for Success
✔ Use high-quality cocoa powder and real buttermilk
✔ Mix until just combined—avoid overmixing
✔ Always preheat the oven for consistent rising
✔ Let muffins cool before decorating or serving
Serving Suggestions
Breakfast Spread:
Fresh fruit salad
Toast with assorted jams
Dessert Table:
Garnish with berries and whipped cream
Pair with coffee or cold milk
Serve warm with ice cream
Storage & Reheating
Storage:
Wrap individually in plastic wrap
Store in an airtight container for up to 3 days
Freeze for up to 2 months
Reheating:
Oven: 350°F for 5–10 minutes
Microwave: 20–30 seconds on high
Frequently Asked Questions
Q: Can I make these without chocolate chips?
Yes! You can skip them or swap for nuts, caramel bits, or dried fruit.
Q: What if I don’t have buttermilk?
Make your own: Add 1 tbsp of vinegar or lemon juice to 1 cup milk. Let sit for 5 minutes.
Q: Can I freeze these muffins?
Absolutely. Let them cool completely, then freeze in a zip-top bag or airtight container.
Q: How can I enhance the chocolate flavor?
Add 1 tsp of instant espresso powder to the dry mix—it intensifies the chocolate!
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