Double Chocolate Muffins
Soft, moist, and incredibly rich double chocolate muffins. Every bite of this delectable muffin is infused with mixed chocolate chunks.
Ingredients
- 60 g Milk (lukewarm) ¼ cup
- 1 tbsp white vinegar
- 170 g Milk (room temperature) ¾ cup
- 40 g Vegetable Oil 3 tbsp
- 40 g Butter (room temperature, unsalted) 3 tbsp
- 1 tsp Vanilla Extract
- 20 g Cocoa powder (dutch-processed) 4 tbsp
- ¼ tsp salt
- 1¼ tsp baking powder
- 2 Eggs (room temperature) medium size
- 130 g Sugar(granulated) ⅔ cup
- 180 g All-purpose flour 1½ cups
- 72 g Mixed Chocolate Chunks ½ cup
- Mixed Chocolate Chips garnish
Instructions
- 1. Preheat oven to 210°C/400°F. Line a muffin pan with cupcake liners.
- 2. To make buttermilk mix ¼ cup of warm milk with vinegar and set aside for 2-3 minutes.
- 3. Whisk the flour, sugar, cocoa powder, baking powder, salt, and mixed chocolate chunks together in a large bowl. Set aside.
- 4. Whisk the eggs, buttermilk, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold them together with a rubber spatula or wooden spoon until completely combined.
- 5. Cover and let it chill in the fridge for at least 1 hour and at max overnight.
- 6. Spoon the batter into liners, filling them all the way to the top.
- 7. Bake for 5 minutes at 210°C/400°F.Then, keeping the muffins in the oven, reduce the oven temperature to 180°C /350°F. Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- 8. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.