Ingredients: |
Ingredients: 6 tbsp unsalted butter
2 oz. bittersweet chocolate, coarsely chopped
2 c. all-purpose flour
2/3 c. granulated sugar
2/3 c. unsweetened cocoa powder, sifted
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 c. buttermilk
1 egg
1 tsp vanilla extract
2/3 c. semisweet chocolate chips
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Directions: |
Directions:Preheat oven to 375º F. Line a standard muffin tin with paper liners (or spray with Pam).
Melt the butter and chocolate together in a bowl over a saucepan of simmering water (or do so in a microwave on 50% power in 30-second increments), until completely melted and smooth. 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 a small bowl, whisk together the buttermilk, egg and vanilla until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients, add the chocolate chips, and with a rubber spatula, gently fold until all ingredients are incorporated. Do not overmix the batter. Divide the batter evenly among the muffin cups.
Bake for 15-20 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 it's mold. Serve warm or at room temperature. Muffins can be stored at room temperature in an airtight container for up to 4 days (or frozen for up to 2 months). |
This recipe for Triple Chocolate Chunk Muffins is from