Muffins: Chocolate Chip
by Lishka DeVoss

Use melted butter to grease the muffin tin.

YIELD 12

INGREDIENTS

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

LARGE BOWL (whisked together):
2 cups (240g) all-purpose flour [240g starting weight in bowl]
3/4 cup (65g) unsweetened cocoa powder [305 weight total after addition]
2.5 tsp (10g) baking powder [315 weight total after addition]
1/2 tsp (3g) baking soda [318 weight total after addition]
1/2 tsp (3g) salt [321 weight after total addition]
1 cup (198g) granulated sugar [519 final weight total after addition]

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

PREPARATION

1. Preheat oven to 425ºF and set rack second from top. 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 2026-04-21

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