Moist Chocolate Muffins

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
2. In a medium-sized mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
3. In a separate, larger mixing bowl, using a hand mixer or a stand mixer, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract.
5. Gradually add the dry mixture to the wet mixture, alternating with buttermilk, starting and ending with the dry mixture. Mix until just combined. Be careful not to overmix, as this can make the muffins dense.
6. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.
7. Using an ice cream scoop or a spoon, divide the batter equally among the 12 muffin cups in your prepared tin.
8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached. Avoid overbaking to keep the muffins moist.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10. Once the muffins are completely cooled, enjoy these delicious, moist chocolate muffins as a treat for breakfast, snack, or dessert. Store any leftovers in an airtight container for up to three days.

These moist chocolate muffins are sure to satisfy your chocolate cravings with their rich, tender crumb and delightful chocolate chip surprises. Enjoy them with a glass of milk or a cup of your favorite coffee!