Double Dark Chocolate Buttermilk Muffins

Based on: Double Chocolate Muffins recipe at Alton Brown

Melt the butter, so it can start cooling.

Place a rack in the middle of the oven and heat to 375ºF.

Line each well in a muffin tin with a parchment muffin cup.

Sift flour, cocoa, baking powder, and baking soda into a large bowl.

Whisk in the salt.

Stir in the the chocolate chips.

In a separate bowl, whisk together the sugar, buttermilk, eggs, vanilla extract, and melted butter.

Add the wet ingredients to the dry and stir until just combined using a large rubber or silicone spatula. Resist the urgeto mix it smooth.

Using a spoon, drop the batter into the prepared cups.

Bake at 375 for 18 to 20 minutes (see notes).

Remove from the oven and immediately extract the muffins from the tin and move to a cooling rack.

If the eggs aren't at room temperature, and/or the butter still seems warm, whisk the butter into the liquids last, and add it slowly to prevent the eggs from cooking.
Last time I made mini-muffins, they took 9:30 to bake, and there was enough batter left over to make 7 full-sized muffins. Last time I made full-sized muffins, they took 18 minutes to bake, and there were 14.