Organicos Bakery: Double Chocolate Muffins


Double Chocolate Muffins

2-1/4 cups all-purpose flour

3/4 cup cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

1-1/2 cups buttermilk

1/4 cup plain yogurt

1/4 cup coffee

2 teaspoons vanilla extract

2 eggs

3 tablespoons canola oil

Zest of 1 orange, if desired

1 cup semi-sweet chocolate chips

Preheat oven to 350F. Sift together flour, cocoa powder, leaveners, salt, and sugar. In a separate bowl, combine wet ingredients. Stir wet ingredients into dry ingredients, adding chocolate chips last. Scoop using a standard ice cream scoop into 12 large, lined muffin pans. Sprinkle with additional sugar, if desired. Bake for 20-24 minutes, or until a toothpick inserted comes out cleanly. Allow to cool to room temperature before freezing or storing in an airtight container at room temperature for up to 3 days.

For gluten-free muffins:

Substitute these ingredients for flour:

1 cup 2 Tablespoons brown rice flour

9 Tablespoons tapioca starch

9 Tablespoons potato starch

1 teaspoon xanthan gum

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