Making these muffins is a joyous experience, reminiscent of my childhood days spent baking with my mother and grandmother. Here’s how to create your own batch:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This dry mix is the foundation of your muffins.
3. In a separate bowl, combine the melted butter and sugar, stirring until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gently fold the buttermilk into the wet ingredients, creating a luscious, creamy mixture.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
6. Fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These steps are more than just a recipe; they’re a tribute to the generations of women who taught me the art of baking with love and patience.