Chocolate Muffins

Adapted from King Arthur Flour Baking Companion

2/3 cup (2 ounces) cocoa, Dutch-process or natural

1 3/4 cups (7 1/4 ounces) all-purpose flour

1 1/4 cups (10 ounces) light brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1 cup (6 ounces) chocolate chips

2 large eggs, at room temperature

1 cup buttermilk, at room temperature

1/2 teaspoon espresso powder

2 teaspoons vanilla extract

8 tablespoons (4 ounces) butter, melted

Preheat oven to 425 degrees. Butter a 12 cup muffin tin or use paper liners.

In a large bowl, whisk together the cocoa, flour, sugar, baking soda and baking powder, salt and chocolate chips. The better combined the dry ingredients are at this stage, the less you need to stir the muffins, which keeps them from getting tough. Set the dry ingredients aside.

In a 4-cup measure or small mixing bowl, whisk together the eggs, buttermilk, espresso powder, and vanilla. Add the wet ingredients and the melted butter to the dry ingredients, stirring with a spatula until well combined. Don't overmix. Bake for 15-20 minutes, until a tester inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes before turning out onto the rack to cool completely. Can be served warm or at room temperature.