Choc--Double Chocolate Muffins
Submitted by KAM
Rich double chocolate muffins made with melted unsweetened chocolate in the batter and loaded with semi-sweet chocolate chips. Tender, fudgy, and made with buttermilk for extra moisture.
YIELD
12 servingsPREP
30 minCOOK
20 minREADY
1 hrsThese muffins are for the serious chocolate lovers. Not the “hint of cocoa” crowd. The “give me all the chocolate” crowd.
Melted unsweetened chocolate goes right into the batter, giving it a deep, intense chocolate backbone. Then a generous handful of semi-sweet chocolate chips gets folded in for pockets of melty sweetness in every bite.
Buttermilk keeps things incredibly moist and tender, and the whole batch comes together in about an hour. They’re just as good warm from the oven as they are the next morning with coffee.
Kitchen Tips
- Let the melted chocolate-butter mixture cool to lukewarm before adding the egg; too hot and you’ll scramble it
- Stir the dry ingredients into the wet just until combined. Overmixing makes muffins tough and dense
- Fill the cups right to the top for those gorgeous domed muffin tops
- A cake tester should come out clean, but a few melted chocolate chip smears are perfectly fine
Ingredients
Directions
Preheat oven to 400 deg. F.
In a 2-quart glass bowl, combine butter and unsweetened chocolate.
Heat in microwave oven on High 2 to 2½ minutes, until melted and smooth when stirred.
Let cool to lukewarm.
Stir in sugar, egg, vanilla, salt, and buttermilk, until thoroughly blended.
Mix together flour and baking soda and stir into chocolate mixture just until combined.
Stir in chocolate chips.
Spoon batter into 12 paper-lined 2 and ½ inch muffin cups, filling to top.
Bake 15 to 20 minutes, or until a cake tester inserted in center comes out clean.
Let muffins cool in pans 5 minutes, then transfer to racks to cool completely.
Serve warm or cool.
Comments
awsome