Super Yummy Chocolate Muffins – Not Overly Sweet!
This past weekend my girls and I were on a roll. We baked Valentine’s sugar cookies, decorated the house for Valentine’s Day and baked Chocolate Muffins from a cookbook I recently bought. Geoffrey Zakarian’s new cookbook (My Perfect Pantry) is THE BOMB! :-). I tried 4 recipes so far, and all of them turned out to be big hits in our house. Today I would like to share with you his recipe for Chocolate Muffins. They are super delicious and are not overly sweet.
6 oz semi sweet chocolate, chopped
1 stick unsalted butter, cut into chunks
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
2 large eggs
3/4 cup (packed) dark brown sugar
2/3 cup buttermilk
1 tsp vanilla extract
1 cup chocolate chunks or chips
Preheat the oven to 350 F. Line 12 muffin cups with paper liners. Melt the chocolate and the butter together in a double boiler and stir until smooth. Let cool slightly.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the eggs and sugar until smooth, and then whisk in the buttermilk and vanilla. Drizzle in the melted chocolate mixture, whisking constantly until smooth. Add the sifted flour mixture and stir with a wooden spoon until just combined. Don’t overmix! Stir in the chocolate chunks.
Use a 2-inch ice cream scoop to divide the batter evenly among the prepared muffin cups. Bake on the middle rack until a tester (e.g. wooden toothpick) inserted in the center of a muffin comes out clean, about 18 minutes.
Let cool before serving.