Some Fridays just call for double 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
Double Chocolate Muffins
One bowl and ingredients you already have in the pantry, these muffins take less than 10 minutes to get in the oven!
- 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
- 1 egg
- 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.
(slightly adapted from Mel's Kitchen Cafe)