Some Fridays just call for chocolate muffins.
Today is one of those Fridays.
It’s been a good week, but busy and a little bit exhausting, and I’m ready to settle down with a chocolate-y muffin and a good book (I’m reading this one right now, because I’ll read anything Gayle Forman writes).
Double Chocolate Muffins
(slightly adapted from Mel’s Kitchen Cafe)
Makes 9 muffins
3/4 cup + 2 Tablespoons flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
3/4 cup buttermilk
1/4 cup oil
1 teaspoon vanilla
Extra chocolate chips for sprinkling on top of the muffins
Preheat oven to 375 degrees. Line a muffin tin (I usually choose to just grease my pan, but I find that these muffins are pretty soft because of the amount of chocolate chips, so they hold together a little better in a liner).
In the bowl of a stand mixer or in a large bowl, stir together the dry ingredients and the chocolate chips until combined.
Add the egg, buttermilk, oil, and vanilla, and whisk just until combined.
Divide the batter between 9 muffin cups, sprinkle with extra chocolate chips, and bake for 15-18 minutes, until the tops look dry and they spring back when you gently touch the top.