Double Chocolate Muffins

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon. instant espresso powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 2 extra large eggs
• 1 teaspoon McNess Champion Madagascar Vanilla Compound
• 1 1/2 cups chocolate chips (divided)

Instructions:

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with liners.
2. In a medium size mixing bowl, whisk together the flour, cocoa, granulated sugar, brown sugar, baking powder, baking soda, espresso and salt.
3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla.
4. Make a well in the center of the dry ingredients and add the wet ingredients. Use a large spatula or spoon to combine.
5. Mix in 1 cup of the chocolate chips until evenly combined.
6. Fill each cup to approximately 2/3 full using a cookie or ice cream scoop. Sprinkle with the remaining chocolate chips.
7. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean.
8. Cool in the pan for approximately 10 minutes then carefully remove them and place on a wire cooling rack until cooled completely.

Notes

Store muffins in an airtight container in the refrigerator or at room temperature for up to 4 days.