Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Sugar: 1 cup (200g)
- Cocoa powder: 1/2 cup (60g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Buttermilk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5ml)
- Chocolate chips: 1 cup (160g)
- Chopped walnuts: 1/2 cup (60g)
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a muffin tin with 8 paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the chocolate chips and walnuts.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per muffin (1/8 of recipe):
* Calories: 320
* Fat: 15g
* Saturated fat: 5g
* Cholesterol: 55mg
* Sodium: 210mg
* Carbohydrates: 40g
* Protein: 5g
Dish Characteristics:
- Rich and decadent chocolate flavor
- Soft and moist texture
- Studded with gooey chocolate chips and crunchy walnuts
User Comments:
- "These muffins were a hit at our brunch! They were so moist and flavorful, and the chocolate chips and walnuts added the perfect touch of sweetness and crunch."
- "I love that these muffins are easy to make and can be customized to my liking. I added some dried cranberries for a tart twist."
- "These muffins are the perfect grab-and-go breakfast or afternoon snack. They're filling and satisfying, and I always have some on hand."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough muffins.
- Use high-quality chocolate chips for the best flavor.
- If you don't have buttermilk, you can substitute 1 cup of milk and 1 tablespoon of vinegar or lemon juice.
- Let the muffins cool completely before storing them in an airtight container at room temperature for up to 3 days.
