Chocolate Chocolate Chunks Muffins
An easy recipe for some moist and decadent Chocolate Chocolate Chunks Muffins!
Recipe adapted from Tea and Scones and Dorie Greenspan’s Baking: From My Home to Yours, for Tuesdays with Dorie
– 6 tbsp unsalted butter
– 4 oz. bittersweet chocolate
coarsely chopped (I used chips)
unsweetened cocoa powder
I used 1 ¼ cups yogurt + about ½ cup milk
Preheat the oven to 190°C – 375°F and line muffin trays with papers.
Melt the butter and half of the chopped chocolate together in a bowl over a saucepan of simmering water; or in a microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, salt and the remaining chocolate.
In a large measuring cup, whisk the buttermilk (or yogurt and milk), 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, quickly stir to combine (do not over-mix your batter!).
Divide the batter evenly among the muffin molds.
Bake for 20 minutes, or until a toothpick inserted into the centre of the muffins comes out clean. Transfer the tray to a rack and cool 5 minutes before carefully removing each muffin from its mold.