Directions
1Preheat oven to 375°F. place muffin papers in pan. Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl then set it aside. In large bowl, whisk sugar with eggs until light, about 30 seconds. Whisk in Zoye oil, buttermilk, vanilla, and espresso until combined. (Add extra tbsp of espresso for an extra kick
2Whisk dry mixture into wet mixture until just combined. Stir in 1 cup chips.
3Evenly divide batter between muffin cups and sprinkle with remaining chips. Bake until set, 18 to 20 minutes. You should be able to touch the top of the muffin and it bounce back. Let muffins cool in pan 15 minutes, then remove muffins from tin and place on wire rack to cool.
0 Reviews
