Double-Chocolate Muffins

Ingredients

2 cups ultragrain flour
1/2 cups dutch-process cocoa powder
1/4 cups dark cocoa powder
1 tablespoon baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
1 cup chocolate chips
1 1/2 cups granulated sugar
2 eggs (large)
1/2 cups salted butter (melted)
1 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon almond extract

Directions

Sift dry ingredients into a large bowl. Toss in chocolate chips and mix until coated. In a small bowl, whisk together sugar, eggs, butter, buttermilk, and extracts. Add wet ingredients to dry, and mix until just blended. Do not overmix.

Scoop batter into lined mini muffin tin, filling completely (a cookie scoop is good for this.) Bake at 375 for 12-15 minutes or until a toothpick tests clean. Do not overbake.

Yields 60 mini muffins (12 standard muffins or 6 jumbo muffins)

Adapted from Alton Brown's "I'm Just here for More Food"

Photos and Recipe from Mayhem in the Kitchen!
https://mayheminthekitchen.com/mini-double-chocolate-muffins/