These muffins are from one of four batches that I made for the teacher breakfast at my son’s school. What I didn’t realize was that these were going to need to be baked the same night as I made a dessert for our support staff at my school. I was just a teeny bit swamped.
Chocolate, chocolate, chocolate. Need I say more. These were tasty without being super sweet. For me they were just the right amount of chocolate. Yum! Enjoy!
Chcocolate Chocolate Chunk Muffins
Source: Brown Eyed Baker
6 tablespoons unsalted butter
4 ounces bittersweet chocolate, coarsely chopped, divided
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
1 teaspoon pure vanilla extract
Center rack in the middle of the oven. Preheat oven to 375 degrees F. Grease muffin pan or use liners.
Melt the butter and half of the chopped chocolate (2 ounces) together in a bowl over a saucepan of simmering water. Remove from heat.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a large glass measuring cup or another bowl, whisk the buttermilk, egg, and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients. Gently, but quickly stir to blend. Do not overmix the batter. Stir in the remaining chopped chocolate. Divide batter evenly among the cups.
Bake for about 20 minutes or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Makes 12-18 muffins (depending on the size of the muffin cups)