Bakery Style Double Chocolate Muffins

Step 1

Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner paper.

Step 2

Melt the butter in a medium bowl in the microwave, and let it cool a bit while you prepare the other ingredients.

Step 3

In a large bowl sift together flour, cocoa, baking powder, baking soda and salt. Add sugar and mix. Set aside.

Step 4

In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, coffee granules and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Add chocolate chips/chunks and stir.

Step 5

Divide the mixture between the muffin cups and fill them almost all the way to the top. Bake for 3 minutes and then reduce the oven temperature to 180C/350F. Continue to bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.

Step 6

Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days, or, they can be frozen for up to 2 months.