Chocolate Muffins with Buttermilk

Simple chocolate muffins with buttermilk and oil. They are fluffy, moist, chocolatey, and quick and easy to prepare. If you'd like, you can sprinkle them with chocolate chips or chunks on top to make them even more chocolatey.

Chocolate Batter:

• 250 g wheat flour (for a gluten-free version: 200 g of universal gluten-free flour, e.g., Schär Mehl Farine)
• 30 g cocoa powder
• 120 g sugar
• 2 eggs (size M)
• 250 ml buttermilk
• 80 ml oil (e.g., canola oil)
• 100 g dark chocolate
• 1 flat teaspoon baking sodaj
• 1 flat teaspoon baking powder

Additionally:

• Approx. 50 g of chocolate chips or chopped chocolate (optional).

1. Chop 100 g of dark chocolate into small pieces and set aside. (I do this in the Thermomix for 4 seconds at speed 6).
2. In one bowl, mix the flour, cocoa powder, sugar, baking soda, and baking powder.
3. In a second bowl, whisk together the eggs, buttermilk, and oil. Add the ingredients from the first bowl and mix with a whisk just until combined. Finally, add the chopped chocolate and stir briefly.
4. Line the muffin tin with paper liners. Fill them with batter to about ¾ of the height of the liners. (The batter makes slightly more than enough for 12 muffins, producing about 13-14 pieces, or even up to 16, depending on the size of the liners).
5. You can sprinkle chocolate chips or chopped chocolate on top.
6. Bake in a preheated oven for about 25 minutes at 180°C (top and bottom heat). (It may be misleading to check the muffins with a toothpick, as you might encounter a piece of melted chocolate in the batter. You can check the muffin in two or three places).
7. After baking, remove the muffins from the oven and let them sit in the pan for 5-10 minutes. Then, remove them from the pan and place them on a wire rack to cool completely.

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