Today I’ve got a chocolate muffin that I dare you not to love. It’s moist and tender with a dense chocolate flavor that goes perfectly with a big mug of hot coffee.
This is a Dorie Greenspan recipe and I didn’t mess with it all…that’s probably why it’s so good.
Dorie Greenspan’s Chocolate-Chocolate Chunk Muffins
6 tablespoons unsalted butter, melted
4 ounces bittersweet chocolate, chopped into chunks, divided
2 cups all-purpose flour
2/3 cup sugar
1/3 cup cocoa
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
1 large egg
1 teaspoon vanilla extract
Preheat the oven to 375°. Line your muffin pan with paper muffin cups or butter it well. Place the muffin pan on a baking sheet (seriously, this does make a difference).
Melt the butter and 1/2 of the bittersweet chocolate. I personally always do this in the microwave…it’s why they were invented. But Dorie always says to use a bowl resting in a pan of simmering water.
In another bowl whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
Combine the buttermilk, egg, and vanilla in a bowl.
Pour the buttermilk mixture and the chocolate/melted butter mixture into the bowl with all the dry ingredients. Using a rubber spatula, gently and quickly stir the three different components together. Toss in the remaining bittersweet chocolate.
Dole the batter out to the muffin cups and bake for about 20 minutes or until a thin knife inserted into a muffin comes out clean. Let the pan cool on a rack for 5 minutes then remove the muffins and let them cool as long as you can.
Everyone have an excellent weekend, I insist! Check out What Geeks Eat… for some moussaka, BBQ chicken, a South Beach compliant pizza (I’ve given up carbs for a couple of weeks…you have no idea how bad it hurts to write about muffins when I can’t eat them…at least not now), and a tasty salad.