Preheat oven to 190C / 375F.

Position your oven rack in the center of the oven and line two standard 12 cup muffin pans with paper liners. This recipe yields about 18 muffins so that’s 1 and a ½ muffin pan.

In a large bowl whisk together flour, sugars, cocoa powder, baking powder, baking soda and salt.

In a medium small bowl lightly beat the eggs and then stir in the buttermilk, vanilla extract and melted butter until combined.

Pour the butter mixture to the dry ingredients and stir until just combined.

Fold in 170 gr /1 cup of chocolate chips with a spatula. Careful not to overmix.

Divide the batter evenly between the muffin liners using two tablespoons or a cookie scoop. Fill ¾ of the liners for smaller muffins. OR fill to the top of the liners for puffier and higher top muffins. If you fill to the top of the liners increase baking time by 2-4 minutes.

Top the muffins with 2 tablespoons chocolate chips (a few chips on each muffin) pressing them lightly into the batter.

Bake in the middle of the oven for 16-18 minutes or until a toothpick/cake tester inserted into the center comes out clean. “”BAKING TIME OF MUFFINS VARIES ON DIFFERENT TYPE OF OVENS, HOW LONG THE OVEN HAS BEEN PREHEATING AND HOW MUCH BATTER YOU FILLED THE LINERS WITH””

Take out of the oven and let cool down in the muffin pan for 10-15 minutes before removing the muffins to a wire cooling rack to cool completely.