1 ½cupsbuttermilk, or 3/4 cup milk whisked together with 3/4 cup sour cream or yogurt
1teaspoonvanilla extract
½cupvegetable, canola or melted coconut oil
½cup(85g)chocolate chunks for sprinkling on top
Instructions
Preheat the oven to 375 degrees F (only 350 degrees F for dark coated muffin pans). Line the cups of a 12-cup muffin tin with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chunks and toss to combine.
In a separate bowl (or in a large liquid measuring cup), whisk together the eggs, buttermilk, vanilla and oil.
Pour the wet mixture into the dry ingredients and stir until just combined.
Fill the muffin cups evenly with batter and sprinkle the remaining chocolate chunks on top of each muffin.
Bake for 15-17 minutes until the tops spring back lightly to the touch (don't overbake or they might be dry).
Remove the muffins to a wire rack to cool completely.
Notes
Chocolate: these muffins are very chocolatey. On purpose. If you want less chocolate goodness (gasp!), you can cut down the amount of chocolate chunks (or chips) you are using. I'll leave those modifications up to you because in my world: the more chocolate, the better.Flour: also, I've made these muffins lots of times with white whole wheat flour. They are slightly more dense but still delicious. When I use whole wheat flour, I make very sure not to overmeasure the flour as it absorbs more liquid than all-purpose flour.