Oh chocolate muffins! There is nothing better. Well...except DOUBLE chocolate muffins!
In college, on my way out of the dorms I always stopped and got a BIG Otis Spunkmeyer Chocolate-Chocolate Chip Muffin and a chocolate milk.
Breakfast of champions!
I have bought many mixes in the past to make these glorious muffins at home. While they have tied me over for years they just weren't the same. I ran across a recipe from Brown Eyed Baker (she NEVER stears me wrong) and knew I HAD to give it a shot. Now, you know me and you know how well I read a recipe before I start making it.
Yep, I actually never pre-read recipes. HA! I always figure out about halfway through that I really should start doing that. I have yet to learn my lesson though. I got stuck with putting in some of your chocolate in with the butter to melt. I didn't want my chocolate melted! I wanted to bite into the muffin and have the pieces of chocolate explode in my mouth.
I should have re-read that part and then read beyond that part. You don't put ALL of the chocolate in with the butter to melt, just a bit of it. You will still have exploding chocolate pieces in the muffin.
Double Chocolate Muffins
adapted from Brown Eyed Baker
12 muffins
6Tbs Butter
1/2 Cup Chocolate Chips (I used about a cup though, love chocolate! I also used semi-sweet)
2 Cups Flour
2/3 Cup Sugar
1/3 Cup Cocoa Powder
1 Tbs Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 1/4 Cups Buttermilk*
1 Egg
1 tsp Vanilla Extract
Preheat oven to 375 degrees. Spray muffin pan or place paper cups in muffin cups.
Melt butter and half the chocolate chips together. I used the microwave but you can use whatever melting method you prefer.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda and salt.
In a separate bowl or large measuring cup whisk the buttermilk, egg and vanilla together until well combined.
Pour the liquid ingredients and the melted butter/chocolate over the dry ingredients and stir to blend. Do not overmix the batter.
Fold in the remaining chocolate chips.
Spoon the batter evenly into muffin cups.
Top each muffin with a few chocolate chips.
Bake for about 20 minutes.
Allow to cool for 5 minutes before serving.
*If you are like me it is rare you have buttermilk in your house. You can make your own by placing 1Tbs Vinegar in a measuring cup and then filling it with 1 Cup milk and allowing to sit for 5 minutes. This recipe calls for 1 1/4 Cup Buttermilk, I still used just 1Tbs of Vinegar and it worked just the same.