Double Chocolate Chunk Muffins

For 12 muffins, Double Chocolate Chunk Muffins keeps the list centered on all-purpose flour, granulated sugar and unsweetened cocoa powder. Set aside about 30 minutes.

• Yield 12 muffins
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 1 3/4 cups all-purpose flour (( for whole wheat suggestions))
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate chunks (or chocolate chips)
• 2 large eggs
• 1 1/2 cups buttermilk (or 3/4 cup milk whisked together with 3/4 cup sour cream or yogurt)
• 1 teaspoon vanilla extract
• 1/2 cup vegetable (canola or melted coconut oil)
• 1/2 cup chocolate chunks for sprinkling on top

Instructions

1. 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.
2. 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.
3. In a separate bowl (or in a large liquid measuring cup), whisk together the eggs, buttermilk, vanilla and oil.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Fill the muffin cups evenly with batter and sprinkle the remaining chocolate chunks on top of each muffin.
6. Bake for 15-17 minutes until the tops spring back lightly to the touch (don't overbake or they might be dry).
7. Remove the muffins to a wire rack to cool completely.

Let the center settle before you cut it, or the slices will slump.