Ingredients:

  • 2 cups All-Purpose Flour, spooned and leveled
  • 3/4 cup Granulated Sugar
  • 1/4 cup packed Light Brown Sugar
  • 1/2 cup Unsweetened Cocoa Powder (Dutch Process)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Instant Espresso Powder (Optional)
  • 1 cup Buttermilk (room temperature)
  • 1/2 cup Neutral Oil (Canola or Vegetable)
  • 2 Large Eggs (room temperature)
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips (plus extra for topping)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder until uniformly combined and lump-free.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until the mixture is smooth and emulsified.
  4. Pour the entire wet mixture into the well created in the center of the dry ingredients. Using a rubber spatula, gently fold the mixture together only until you no longer see streaks of dry flour. Do not overmix; a few lumps are desirable (Muffin Method).
  5. Gently fold in the majority of the chocolate chips, reserving about 1/4 cup for topping.
  6. Divide the batter evenly among the 12 prepared muffin cups using a standard cookie scoop, filling them nearly full. Scatter the reserved chocolate chips over the surface of each muffin.
  7. Bake the muffins in the 425°F (220°C) oven for exactly 5 minutes to achieve a high dome. This is the critical 'hot start'.
  8. Without opening the oven door, immediately reduce the temperature to 375°F (190°C) and continue baking for an additional 15 to 17 minutes, or until a toothpick inserted comes out with moist crumbs attached.
  9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.