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Moist Chocolate Chips Chocolate Muffins

Recipe by Huang Kitchen, Angie Liew
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If you love chocolate then you’ll love this recipe for chocolate chips chocolate muffins. These moist chocolate muffins give a double dose of chocolate, as they contain both cocoa powder and chocolate chips. They are rich, moist and chocolately, certainly these muffins are any chocolate lover’s choice. A delicious treat for dessert or even for a main meal.
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Ingredients
 

Dry Ingredients

  • 230 g all-purpose flour, or 1 3/4 cups
  • 170 g brown sugar, or 1 1/4 cups
  • 60 g unsweetened cocoa powder, or 2/3 cup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 85 g semisweet chocolate chips, or 1/2 cup
  • 85 g white chocolate chips, or 1/2 cup

Wet Ingredients

  • 2 large eggs, lightly beaten
  • 240 ml buttermilk, or 1 cup
  • 2 teaspoons vanilla extract
  • 113 g butter, melted and cooled to room temperature, or 1/2 cup

    Instructions
     

    • Preheat oven to 190 degree C (375 degree F). Place oven rack in centre of oven.
    • Line a muffin pan with muffin liners. (Use a 12 or 24 cup muffin pan)
    • In a large bowl whisk together the DRY ingredients all-purpose flour, cocoa powder, brown sugar, baking powder, baking soda and salt.
    • Stir in the chocolate chips.
    • In a medium size bowl, light beat 2 large eggs. Then add the buttermilk,vanilla extract and melted butter. Whisk all the WET ingredients together.
    • Then pour the WET mixture into the DRY mixture.
    • Using a rubber spatula fold the wet ingredients into the dry. Stir only until the mixture is JUST moistened and combined. Do not OVERMIX or the muffins will be tough.
    • Using an ice cream scoop, evenly fill the muffin cups till full with the batter.
    • Place in the preheated oven and bake for about 18 to 20 minutes.
    • Check for doneness towards the end of baking and they are done when they are firm to the touch and a toothpick inserted in the centre of a muffin comes out clean.
    • Transfer the muffin pan from the oven to a rack and let cool for 5 minutes before removing from pan.
    • These muffins are best taken warm. Can also keep at room temperature for several days or even frozen.

Enjoy!

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