- Line a 12-cup muffin pan with muffin cases. Preheat the oven to 360ºF (180ºC) convection setting; 375ºF (190ºC) in a regular setting, ten minutes before using.
- Sift or whisk the flour, baking powder, baking soda, salt, and sugar into a bowl, creating a well in the center.
- Whisk the eggs, oil, and buttermilk together in a separate bowl. Pour the egg mixture into the well and stir gently to combine. Divide the batter into two equal portions in two separate bowls. Sift the cocoa powder into one bowl and mix together with the extra tablespoon of buttermilk.
- Spoon the two batters alternately into each muffin case (you will have 12 muffins) and bake in the oven for 20-25 minutes or until golden, with a toothpick inserted in the center coming out clean. Set aside for 5 minutes, then transfer to the cooling rack.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour, or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Keep in mind that oven temperatures are provided as a general guideline. You may need to adjust the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) in a convection oven for 25 minutes.
