Chocolate Muffins

Ingredients

• 2 large eggs
• 1 cup low fat buttermilk
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 2/3 cup cocoa powder
• 1-1/4 cups light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1cup chocolate chips
• 110g unsalted butter, melted

Instructions

1. Preheat oven and line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together the eggs, buttermilk, and vanilla extract.
3. In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. 
4. To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula, mix until until just combined.
5. Using two spoons, fill the muffin cups to the brim with batter. Distribute the remaining 1/4 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. 
6. Place in the oven and bake for 15-20 minutes, until a toothpick inserted in the center of a muffin comes out clean. 
7. Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.

Freezer Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months.