Muffins: Chocolate Chip
by Lishka DeVoss

Use oil or some melted butter to grease the muffin tin.

YIELD 12

INGREDIENTS

3/4 cup (127g) chocolate chips
1/4 cup (30g) chopped pecans (or hazelnuts, or both)

LARGE BOWL (whisked together):
2 cups (240g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
2.5 tsp (10g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
1 cup (198g) granulated sugar

SMALL BOWL (whisked together in this order):
2 large eggs (100g)
1.25 cups (284g) buttermilk
4 tbsp (56g) unsalted butter (melted and cooled)
4 tbsp (50g) canola or vegetable oil
1 tsp (5g) vanilla extract

PREPARATION

1. Preheat oven to 425ºF. Butter 12-cup muffin pan.

2. Melt SMALL BOWL butter and let it cool a bit while you prepare LARGE BOWL and chop nuts, then prepare SMALL BOWL.

3. Pour SMALL BOWL into LARGE BOWL and stir until just combined. DO NOT OVER MIX. The batter should be thick and lumpy. Add chocolate chips and nuts and stir.

4. Fill muffin cups all the way to the top.

5. Bake for 3 minutes and then reduce oven temperature to 350ºF. Continue baking for 25 minutes. Transfer to a wire rack and let cool completely before removing from pan.

NOTE Store in an airtight container up to 3 days at room temperature; 6 days in refrigerator; up to 2 months in freezer.

Updated 2020-10-11

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