1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup packed light brown sugar. 1/2 cup unsweetened cocoa powder.
1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup buttermilk.
1/3 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips.
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
Combine dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
Combine wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract.
Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Be careful not to overmix. Fold in chocolate chips: Gently fold in the chocolate chips.
Fill muffin cups: Divide the batter evenly among the prepared muffin cups.
Bake: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Use high-quality cocoa powder for a richer chocolate flavor. For a fudgier muffin, use dark chocolate chips.
Add a pinch of instant coffee to enhance the chocolate flavor. Top with a drizzle of chocolate ganache for an indulgent treat.