Ingredients:

  • 2 cups (250g) All-purpose flour
  • ¾ cup (150g) Granulated sugar
  • ½ cup (45g) Unsweetened cocoa powder
  • 2 teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ½ cup (120ml) Vegetable oil
  • 1 cup (240ml) Buttermilk (or 1 cup milk + 1 tbsp lemon juice, left to stand for 5 minutes)
  • 2 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 cup (170g) Semi-sweet chocolate chunks or chopped chocolate

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate large bowl, whisk together oil, buttermilk, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. A few lumps are okay.
  5. Gently fold in the chocolate chunks.
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out with moist crumbs attached.
  8. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.