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Dark Chocolate Muffins with Chocolate Chips
Deep, dark chocolate muffins with chocolate chips and a touch of hazelnut flavor. These are moist and rich - perfect for breakfast, brunch, or a snack with tea (Earl Grey Creme!) or coffee. They freeze well for up to 3 months in an airtight container.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 1/3 cup extra dark or black cocoa
- 1/3 cup cocoa
- 2 cups flour
- 1 1/4 cups light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup bittersweet chocolate chips
- 2 large eggs
- 1/2 cup plus 2 tablespoons buttermilk
- 1 teaspoons vanilla
- 2 tablespoons hazelnut coffee syrup (Da Vinci, Torani, etc)
- 1/2 cup butter , melted
Preheat the oven to 375F.
Put silicone liners in muffin pans or use regular paper liners, sprayed with cooking spray.
Whisk the cocoa, flour, brown sugar, baking powder, baking soda, salt, and chocolate chips in a large mixing bowl.
In another bowl whisk the eggs, buttermilk, vanilla, hazelnut syrup, and cooled melted butter until smooth.
Add the wet ingredients into the dry ingredients and mix quickly - do not overmix.
Scoop the batter into the muffin tins, filling them so that the batter heaps.
Bake for 20 to 25 minutes, or until done.
Remove from oven and let stand for 15 minutes before removing from muffin papers or cups.