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Dark Chocolate Muffins

Source of Recipe

From "The Home Cook: Recipes to Know By Heart" by Alex Guarnaschelli


Recipe Introduction

"These muffins have that deliciously bitter note of chocolate mixed with just the right amount of sweetness. I love them with a scalding hot cup of coffee. While one might relegate them to breakfast only, they are really tasty in the afternoon, too."

List of Ingredients

â—¦  Nonstick cooking spray (optional)
â—¦  8 tablespoons (1 stick) unsalted butter
â—¦  1 cup packed dark brown sugar
â—¦  1 large egg, lightly beaten
â—¦  2 ounces unsweetened chocolate, melted
â—¦  1 cup buttermilk
â—¦  1 teaspoon vanilla extract
â—¦  1 ¾ cups all-purpose flour
â—¦  1 teaspoon baking soda
â—¦  ½ teaspoon kosher salt
â—¦  1 ½ cups semisweet chocolate chips


Recipe

Preheat the oven to 350° F.
Line a standard 12-cup muffin tin with paper liners or spray it with cooking spray.

Make the batter:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until smooth, 5 to 8 minutes. Add the egg. With the mixer on low speed, mix in the melted chocolate, buttermilk, and vanilla. Remove the bowl from the mixer and use a rubber spatula to stir in the flour, baking soda, and salt. Stir in the chocolate chips.

Bake the muffins:
Divide the batter among the muffin cups. Don't be afraid to fill them to the top. Put the muffin tin in the oven and bake until a toothpick inserted in the center of a muffin emerges clean, 20 to 25 minutes. Unmold and cool on a wire rack.

Makes 12 muffins