Ingredients
- Dry: flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt
- Wet: eggs, buttermilk, oil, sour cream, vanilla extract, hot coffee
- Mix-ins: chocolate chips (divided for topping)
- Optional: coarse sugar, sea salt, additional chocolate chips
Instructions
Preheat oven to 425°F and line muffin tin. Whisk dry ingredients thoroughly. Whisk wet ingredients separately until smooth. Gently fold wet into dry until just combined. Add hot coffee and fold until smooth. Fold in most chocolate chips. Fill muffin cups very full (¾ to almost full). Top with reserved chips. Bake 5 minutes at 425°F, then reduce to 350°F and bake 13-18 more minutes until toothpick shows moist crumbs. Cool in pan 5 minutes, then transfer to wire rack.
Notes
Use Dutch-process cocoa for best flavor and color. Hot coffee intensifies chocolate—doesn’t taste like coffee. Room temperature ingredients essential. Don’t overmix—lumpy batter is fine. Fill cups generously for tall domes. Temperature trick is crucial—don’t skip high heat start. Muffins freeze beautifully up to 3 months. Taste even better next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking, Muffin method
- Cuisine: American
- Diet: Vegetarian