This recipe for chocolate muffins (I also add chocolate chunks) are a cross between cupcakes and muffins, and so delicious.
These chocolate chunk muffins are the breakfast of champions (chocolate lover champions)...
BEST CHOCOLATE CHUNK MUFFIN RECIPE
6 TBS homemade unsalted butter
4 oz bittersweet chocolate, coarsely chopped
2 cups flour
2/3 cup white sugar
1/3 cup unsweetened cocoa powder, sifted
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
12 chocolate chunks, or plain large Hersey chocolate bar broken into 12 pieces
1-1/4 cups homemade buttermilk
1 tsp homemade pure vanilla extract
PREHEAT oven to 375 degrees. Butter or spray 12 regular muffin molds and then fit with paper muffin cups.
Melt the butter and half of the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in the microwave. Remove from heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl, whisk the butter, milk, egg and vanilla together until well combined. Pour the liquid ingredients, melted butter and chocolate over the dry ingredients and gently stir to blend.
Don’t worry about lumps - a few are better than over mixing the batter. Stir in the remaining chopped chocolate. Pour half of the amount of batter you usually use (I usually fill them 3/4 full) into the muffin cup and place a big fat chunk of chocolate. Pour the other half of batter over the chunk and repeat.
Bake for 20 minutes, or until a toothpick inserted in the center
comes out clean. Transfer the pan to a rack and cool for 5 minutes
before carefully removing each muffin from its mold.