Ingredients:

  • 2 cups (250g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder, Dutch-processed preferred
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil (canola or sunflower)
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot strong coffee
  • 1 cup (170g) chocolate chips (milk, dark, or semi-sweet)

Instructions:

  1. Preheat oven to 375°F (190°C, Gas Mark 5). Line muffin tin with paper liners or grease thoroughly.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay.
  5. Stir in the hot coffee until just combined. Fold in the chocolate chips (if using).
  6. Fill muffin cups about ¾ full using an ice cream scoop or spoon.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.