Step 1

Preheat oven to 425°F (220°C). Line one or two 12 muffin pans with 18-19 muffin liners. Set aside.

Step 2

In a large bowl sift together flour, sugar, cocoa, baking powder, and salt. Stir to combine. Set aside.

Step 3

In another large bowl whisk eggs, buttermilk, oil, and vanilla just until combined.

Step 4

Add dry ingredients to the wet ingredients and stir to combine. Fold in chocolate chips.

Step 5

Fill the muffin batter into the prepared liners until almost full. Bake at 425°F (220°C) for 5 minutes then lower the temperature to 350°F (175°C) and bake additional 15-17 minutes or until a toothpick in the center comes out clean. Every oven is different. So please check your muffins with a toothpick after 18 minutes of total baking time for the first time. Let cool to room temperature. Store leftovers at room temperature up to 3 days or freeze for up to 3 months.