Double Chocolate Chunk Muffins
This recipe is adapted from Dorie Greenspan via Epicurious. The muffins are not too sweet, large, heavy and will not be confused with cupcakes.
Servings 12 muffins
Cost 5
Ingredients
- 6 tablespoons unsalted butter. European style if you have some (84 grams)
- 2 ounces chopped chocolate (56 grams)
- 2 cups all purpose flour,stir and aerate before measuring (260 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ tsp. salt
- ¼ teaspoon espresso powder
- ⅔ cup sugar (130 grams)
- ⅓ cup unsweetened cocoa powder (30 grams)
- 1 large egg
- 1 ¼ cups buttermilk (280 grams)
- 1 ½ tsp vanilla extract
- ½ cup semisweet chocolate chunks or bittersweet chips (84 grams)
Instructions
- Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners or just grease.
- Melt butter and ⅓ cup of chocolate chips or chunks (OR 2 oz chopped chocolate) together in a microwave-safe bowl. Set aside to cool slightly.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt and espresso powder. Whisk in the sugar and cocoa powder.
- In a mixing bowl, whisk together the buttermilk (or yogurt), egg and vanilla, then whisk in the melted chocolate/butter mixture.
- Add the dry mixture to the chocolate mixture and stir until blended, then stir in the remaining chocolate chips.
- Divide among the muffin cups and bake at 375 degrees F. for 22-25 minutes or until done.