Ingredients

The following ingredients have 14 Servings
  • 2 cups all-purpose flour (250 grams) (spooned & leveled)
  • 1/2 cup unsweetened cocoa (40 grams)
  • 1 1/4 cup granulated sugar (250 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil (60 ml)
  • 1/4 cup unsalted butter (56 grams) (melted)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup buttermilk (240 ml)
  • 1 cup chocolate chips (180 grams)

Instruction

  • Preheat the oven to 400F (200C or 190C fan forced) degrees. Line a 12 cavity muffin tin with muffin papers. 
  • In a large bowl whisk together the flour, cocoa, sugar, baking soda, baking powder and salt. Set aside.
  • In a second large bowl, whisk together the melted butter, oil, eggs, vanilla extract and buttermilk.
  • Make a well in the middle of the dry ingredients. Then pour the wet ingredients into the middle of the well. Gently fold the ingredients together using a rubber spatula or wooden spoon.
  • When the batter is almost combined, gently fold in the chocolate chips.
  • Spoon the batter into the prepared muffin tin, filling each muffin cavity to the top. You'll end up with about 12-14 muffins in total.
  • Bake for 5 minutes at 400F. Then turn the oven down to 375F (190C) and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean or with just melted chocolate chip on it. Do not remove the muffins from the oven when you turn the temperature down.
  • Cool in the pan 5-10 minutes, then continue cooling on a wire rack.