Do not confuse these muffins, although chocolate, with cupcakes, as they are not overly sweet. This recipe strikes the perfect balance so they can be eaten for breakfast or as a not-terribly-guilty snack with a hot cup of coffee.
- Yield: 2 dozen muffins
- 6 ounces semisweet chocolate, chopped
- ¼ pound (1 stick) unsalted butter, cut into chunks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 2 large eggs
- ¾ cup (packed) dark brown sugar
- ⅔ cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chunks or chips
How to Make It
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Melt the semisweet chocolate and the butter together in a double boiler and stir until smooth. Let cool slightly.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the eggs and sugar until smooth and then whisk in the buttermilk and vanilla. Drizzle in the melted chocolate mixture, whisking constantly until smooth. Add the sifted flour mixture and stir with a wooden spoon until just combined; don’t overmix. Stir in the chocolate chunks or chips.
- Divide the batter among the muffin cups. Bake on the middle rack until a tester inserted in the center of a muffin comes out clean, about 18 minutes. Cool on a wire cooling rack before serving.