Chocolate-Chocolate Chunk Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
¾ stick (6 tablespoons) unsalted butter4 ounces bittersweet chocolate, coarsely chopped2 cups all-purpose flour2/3 cup granulated sugar1/3 cup unsweetened cocoa powder, sifted1 tablespoon baking powder½ teaspoon baking soda½ teaspoon salt1¼ cups buttermilk1 large egg1 teaspoon pure vanilla extract
1. 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.
2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.
3. 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.
4. 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.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user C_ANEMONE.
2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.
3. 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.
4. 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.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 240.4
- Total Fat: 11.0 g
- Cholesterol: 32.0 mg
- Sodium: 305.6 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 2.0 g
- Protein: 4.7 g
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