Thursday, April 30, 2015

Double Chocolate Chunk Muffins
























Who said you can't have chocolate for breakfast?  And this is the perfect decadent and delightful muffin you've ever tasted!  Moist in the middle with chunks of half melted chocolate makes you savor every single bite.  Serve them warm out of the oven and top them with cream cheese or butter if you need a few extra calories.  Lol!  

Double Chocolate Chunk Muffins

6 tablespoons butter
4 ounces bittersweet chocolate, coarsely chopped, divided
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
1/3 cup unsweetened cocoa powder, sifted
½ teaspoon salt
1¼ cups buttermilk
1 large egg, beaten
1 teaspoon vanilla extract

Preheat an oven to 350 degrees.  Grease your muffin pans and add your liners and place on a baking sheet.

In a double boiler or a large bowl sitting on top of a saucepan of simmering water, add half of the chocolate with the butter and stir until melted. Remove from heat and set aside.
In a large bowl, sift together the flour with all other dry ingredients and set aside.
 In another bowl, stir the buttermilk, egg and vanilla together until blended. Pour this mixture over the dry ingredients and stir.  Then pour the melted chocolate in and with a wooden spoon or rubber spatula and quickly stir to blend just until smooth. Fold in the other half of the chopped un-melted chocolate.
















Fill each muffin cup to the top and place on baking sheet in preheated oven. Bake for 20 minutes, or tester inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffins from pan.



































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