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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
Servings 12

Ingredients

  • 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

Instructions

  • 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.
  • Set aside.
  • 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.