Ingredients
Method
- Preheat your oven to 425°F. Line a standard 12-cup muffin tin with paper liners or grease generously with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until fully combined.
- In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, buttermilk, melted butter, and vanilla extract until smooth and well blended.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula using about 10–12 strokes, leaving the batter slightly lumpy — do not overmix.
- Carefully pour in the hot coffee or hot water and fold gently until just combined. Fold in ¾ cup of the chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each one all the way to the top. Sprinkle the remaining chocolate chips over the tops of the muffins.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 15–17 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Nutrition
Notes
Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds.
Healthier swap: Replace up to half the all-purpose flour with white whole wheat flour for added fiber and a more nutritious muffin — the texture and taste stay nearly identical!
Reduce sodium: If you'd like to lower the sodium content, reduce the salt to ¼ teaspoon and use unsalted butter as directed. The chocolate flavor will still shine through beautifully.