Yield: 12 muffins
¾ stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 large egg
1 teaspoon pure vanilla extract
Center a rack in the oven and preheat the oven to 375 degrees F.
Butter or spray the 12 molds in a regular-size muffin pan or fit with
paper muffin cups. Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, 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 and, with the whisk or a rubber
spatula, gently but quickly stir to blend. Do not overmix the batter.
Stir in the remaining chopped chocolate. Divide the batter evenly among
the muffin 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.
Labels: breakfast foods, chocolate chocolate chunk muffins, muffins