Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 2/3 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp instant espresso powder (Optional)
  • 1/2 tsp salt
  • 1 cup buttermilk (Not fat free)
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1 1/2 cups chocolate chips (divided)

Instruction

  • Preheat the oven to 350°F. Line a 12-cup muffin tin with liners. (See Cook's note)
  • In a medium-size mixing bowl use a whisk to sift together the flour, cocoa, granulated and brown sugars, baking powder, baking soda, espresso and salt until evenly combined.
  • In a separate bowl whisk together the buttermilk, oil, eggs, vanilla and almond extracts.
  • Make a well in the center of the dry ingredients and add the wet. Use large non stick spatula or spoon to combine.
  • Mix in 1 cup chocolate chips until evenly distributed.
  • Fill each cavity 2/3 full using an ice cream scoop. (Have another pan nearby to make more muffins, if needed) Sprinkle with the remaining 1/2 cup chocolate chips.
  • Bake for 22-25 minutes or until a toothpick inserted into the center comes back clean.
  • Cool in the pan for 10 minutes then carefully move to a cooling rack to cool completely. (Don't turn the pan upside down to remove muffins it will smash the soft chocolate chips on top)
  • Store in an airtight container chilled or at room temperature for up to 3 days.