Ingredients:

  • 1 ¾ cups (220g) whole wheat flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease or line the muffin tin.
  2. In a large bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt until blended.
  3. In a separate bowl, combine the granulated sugar, brown sugar, and eggs. Whisk until smooth and well combined.
  4. Mix in the buttermilk, vegetable oil, and vanilla extract to the sugar and egg mixture until combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  6. Gently fold in the chocolate chips until evenly distributed.
  7. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack.