Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar (optional, for extra moisture)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 cup buttermilk (or milk with 1 tbsp vinegar)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chunks (plus extra for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk together the eggs, oil, buttermilk, and vanilla extract until smooth.
- Combine: Pour the wet mixture into the dry ingredients. Gently mix until just combined — do not overmix. Fold in the chocolate chips or chunks.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with extra chocolate chips if desired.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely — or enjoy warm!
Tip: For an “Olympic” twist, top with gold sprinkles or edible gold dust for a winning finish!
Would you like a version with a surprise filling or a healthier twist? Just say the word! 🧁✨