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A dozen moist chocolate muffins with buttermilk arranged on a cloth napkin.

Moist Chocolate Muffins with Buttermilk

Author: Dana Ricciardi
Rich and chocolatey, these moist chocolate muffins with buttermilk are perfect with morning coffee or tea. And it's hard to eat just one!
5 from 1 vote
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Servings 12
Calories 330 kcal
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients
  

  • ½ cup boiling or very hot water
  • ½ cup unsweetened cocoa powder
  • 2 cups cake flour spooned and leveled (Note 1)
  • 2 teaspoons double-acting baking powder preferably aluminum-free
  • ½ teaspoon table salt
  • ¾ cup granulated sugar
  • ¼ cup dark brown sugar
  • 4 tablespoons unsalted butter melted and cooled
  • ¼ cup vegetable oil or canola oil
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup low-fat buttermilk room temperature
  • 1 cup semi-sweet chocolate chips plus more for garnish

Instructions
 

  • Generously grease a jumbo 12-count muffin pan with nonstick spray or line with muffin liners. Set aside.
  • Pour the boiling or hot water over the cocoa powder and whisk until smooth. Set aside to let it cool.
  • Whisk together the cake flour, double-acting baking powder, and salt in a small bowl and set aside.
  • In a large bowl, blend the granulated sugar, dark brown sugar, melted butter, and vegetable oil with an electric mixer, just until mixed.
  • Pour in the liquified cocoa powder and blend on low speed for 30 seconds. Add the eggs and vanilla extract and blend until just combined. Stir in the buttermilk with a spatula.
  • Use the spatula to stir the dry ingredients into the wet, along with the semi-sweet chocolate chips, until everything is just combined, careful not to overmix. Let the batter sit for 30 minutes to thicken.
  • Preheat the oven to 425F. Fill each of the 12 large muffin tins evenly with the batter. Top the muffins with extra chocolate chips.
  • Bake at 425F for 5 minutes. Without opening the oven door, reduce the temperature to 350F and bake for 15 minutes. If you're oven runs hot, check the muffins after 12 minutes.
  • Remove the pan from the oven and allow the muffins to cool before handling them. Enjoy!

Notes

Note 1: To use the spoon-and-level method, scoop the flour into a measuring cup with a spoon and level it off with the edge of a butter knife.

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 43g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 142mg | Potassium: 209mg | Fiber: 3g | Sugar: 24g | Vitamin A: 174IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 2mg
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