Easy Double Chocolate Chip Fudge Muffins
An ultra-moist, deeply chocolatey muffin with a fudgy center and a signature melty chocolate top
Ingredients
The Dry Ingredients
- 1 3/4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 1 tsp Baking soda
- 1/2 tsp Salt
The Wet Ingredients
- 1 cup Buttermilk shake well
- 1/2 cup Neutral oil canola or vegetable
- 2 Large eggs
- 1 tsp Vanilla extract
The Chocolate
- 1 1/2 cups Dark chocolate chips reserve 1/4 cup for the tops
Instructions
- Preheat your oven to 375°F and grease a standard 12-cup muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until no large lumps remain.
- In a separate smaller bowl (or a large measuring jug), whisk the buttermilk, oil, eggs, and vanilla until fully combined.
- Pour the wet ingredients into the dry ingredients and use a spatula to fold them together until the flour just disappears.
- Gently stir in 1 1/4 cups of the dark chocolate chips, being careful not to overwork the thick, fudgy batter.
- Divide the batter evenly among the 12 muffin cups, filling them about 3/4 of the way to the top.
- Sprinkle the reserved 1/4 cup of chocolate chips over the tops of each muffin, pressing them in slightly so they stick.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to prevent the bottoms from getting soggy.
Notes
Tips: If you don't have buttermilk, mix 1 cup of regular milk with 1 tbsp of lemon juice and let it sit for 5 minutes.
Substitutions: You can use milk chocolate chips for a sweeter, more "kid-style" flavor.
Storage: Keep in an airtight container for up to 4 days or freeze for up to 3 months.