Ingredients
Scale
- Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder (preferably Dutch-processed)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp espresso powder
- Wet Ingredients:
- ½ cup (115g) unsalted butter, melted and cooled
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs, at room temperature
- ¾ cup (180ml) whole milk
- 1 tsp pure vanilla extract
- Mix-ins:
- ½ cup (90g) semisweet chocolate chips
- ½ cup (90g) dark chocolate chunks
Instructions
- Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add eggs, milk, and vanilla extract, mixing until well combined.
- Combine Batter: Gently fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix—stop as soon as no dry streaks remain.
- Add Mix-ins: Fold in the semisweet chocolate chips and dark chocolate chunks for a rich chocolate texture.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room-temperature ingredients for a smooth, well-blended batter.
- Don’t overmix the batter; this ensures a light and fluffy texture.
- Bake muffins at a slightly higher initial temperature (like 400°F for the first 5 minutes) for a taller, bakery-style dome.