Double Chocolate Muffins

Double Chocolate Muffins

INGREDIENTS

  • 2 cups gluten free flour (King Arthur’s Measure to Measure is great!)
  • 3/4 cup of unsweetened cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups cane sugar
  • 2 large eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup of salted or unsalted butter, melted
  • 1/4 cup vegetable oil or coconut oil
  • 2 Tablespoons cooled espresso
  • 1 teaspoon vanilla extract (we love Trader Joe’s)
  • 1 cup semi-sweet chocolate chips

DIRECTIONS

  • Pre-heat oven to 425F degrees
  • Line a cupcake tray with muffins liners, we use the brown parchment paper ones
  • Add all the dry ingredients to a bowl and whisk
  • In a separate bowl add all the wet ingredients and whisk
  • Slowly add all the dry ingredients to the wet ingredients bowl
  • Mix with a hand whisk, but don’t over mix the batter
  • Add your chocolate chips and fold them into the batter gently
  • Fill the muffin tray with the batter
  • Add a few chocolate chips to the tops
  • Sprinkle with cane sugar
  • Bake at 425F degrees for 5 minutes, and then lower to 350F degrees for about 17 minutes or until a toothpick comes out clean