Chocolate-Chocolate Chunk Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Chocolate-Chocolate Chunk Muffins calories by ingredient
Introduction
From Baking: From My Home to Yours by Dorie Greenspan From Baking: From My Home to Yours by Dorie GreenspanNumber of Servings: 12
Ingredients
-
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
Directions
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.