1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup chocolate chips
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
Prepare the Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the granulated sugar until well combined.
Prepare the Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. Fold in the chocolate chips gently.
Fill the Muffin Tin: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these decadent chocolate muffins warm or at room temperature. They pair perfectly with a glass of milk or a hot cup of coffee.
Tips for Perfect Chocolate Muffins
High-Quality Cocoa: Use high-quality cocoa powder for a richer chocolate flavor.
Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Avoid Overmixing: Mix the batter just until the ingredients are combined to ensure the muffins stay tender and moist.
Conclusion
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