Double Chocolate Muffins Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">100g unsweetened cocoa powder</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">½ tsp baking soda</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">2 large eggs, at room temperature</li> <li class="ingredients-single-item">120ml vegetable oil</li> <li class="ingredients-single-item">240ml buttermilk (or regular milk with 1 tbsp lemon juice)</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">200g dark chocolate chunks (or chocolate chips)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Paper muffin liners</li> <li class="equipment-single-item">Ice cream scoop or large cookie scoop</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (fan 180°C). Line a 12-cup muffin tin with paper liners. Starting with a higher temperature helps create those beautiful domed muffin tops as the batter rises quickly before setting. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. The cocoa powder tends to clump, so be thorough in breaking up any lumps for a smooth batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate bowl, whisk the sugar and eggs until well combined and slightly paler in color, about 1 minute. This helps incorporate air into the batter for a lighter texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the vegetable oil, buttermilk, and vanilla to the egg mixture, whisking until completely incorporated. The buttermilk's acidity will react with the baking soda to create a tender crumb and help the muffins rise beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the wet ingredients into the dry ingredients and fold together using a spatula. Mix just until no flour pockets remain – about 10-12 gentle folds. Overmixing develops gluten and results in tough muffins, so a few small lumps are perfectly fine! </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Reserve about 50g of chocolate chunks for topping, then gently fold the remaining chunks into the batter with just 2-3 strokes. The chocolate will continue to distribute as you scoop the batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using an ice cream scoop or large spoon, divide the batter evenly between the muffin cups, filling each all the way to the top. Sprinkle the reserved chocolate chunks over the muffins. The generous filling is key to achieving those impressive bakery-style domed tops. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake at 200°C for the first 5 minutes (this initial blast of heat helps create the dome), then reduce the temperature to 180°C without opening the oven door. Continue baking for 15-17 minutes until a toothpick inserted into the center comes out with just a few moist crumbs attached. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the muffins to cool in the pan for 5 minutes – they're quite delicate when hot. Then transfer to a wire rack to cool completely. For the most intense chocolate flavor, enjoy one while still slightly warm when the chocolate chunks remain melty! </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To refresh the next day, microwave for 10-15 seconds for that just-baked texture and melty chocolate experience. </li> </ol>