Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Alkalized cocoa — darker color, smoother flavor for European-style baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Alkalized cocoa — darker color, smoother flavor for European-style baking
You're reading one of recipes available free. Full library with Gastronome.
preheat your oven to 400 f. spray a 12-count standard size muffin tin with non-stick spray. set aside. in a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined and no clumps remain. in a separate medium bowl, whisk together the coconut oil, buttermilk, brown sugar and granulated sugar. beat in the eggs, then mix in the vanilla, and whisk until combined. pour the wet ingredients into the dry and fold the ingredients together with a large spoon until no dry ingredients remain. do not over-mix. stir in all of the chips, evenly dispersing them among the batter. scoop the batter into the prepared muffin tin, filling each mold 3/4 of the way full. bake the muffins at 400 f for 8 minutes and then decrease the temperature to 350 f and bake for an additional 8-10 minutes or until a toothpick inserted in the center of one comes out clean. remove from oven and let muffins cool for a couple of minutes in the pan, then transfer to a wire rack to cool the rest of the way. the muffins are best served warm out of the oven, but will keep in an airtight container for a week. enjoy!