Muffins: Preheat your oven to 375 degrees F (190
degrees C). Place the oven rack in the center of the oven. Butter, or line
12 muffin cups with paper liners.
In a bowl
whisk the eggs. Next, whisk in the melted butter, buttermilk, vanilla extract,
and coffee extract (if using).
large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking
soda, and salt. Stir in the chocolate chips. Make a well in the center of
the dry ingredients and then fold the wet
ingredients into the dry ingredients. Stir only
until the ingredients are combined. Do not over mix the batter or the baked
muffins with be tough.
the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice
cream scoop. Place in the oven and bake until a toothpick inserted into the
center of a muffin comes out with a few moist crumbs clinging to it (about 20 minutes). Transfer to a wire
rack and let cool for about 5 minutes
before removing from pan.
Makes 12 muffins.
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eggs, at room temperature
(113 grams) unsalted butter, melted and cooled
1 cup (240
ml/grams) buttermilk, at room temperature
teaspoons (8 grams) pure vanilla extract
1 teaspoon (4 grams) pure coffee extract
3/4 cups (225
2/3 cup (60 grams) unsweetened cocoa powder, sifted (can use regular unsweetened or
1 1/4 cups (250 grams) light brown sugar, firmly
teaspoon (4 grams)
(2 grams) salt
1 cup (170
grams) semisweet chocolate chips (can also use milk, bittersweet, or
white chocolate chips)