Chocolate Chunk Muffins

Are you ready for another edition of 

MUFFIN MONDAYS?

Well here we go!

I have 3 words for you: Chocolate. Chunk. Muffins. These babies are sinfully scrumptious. I am not typically a big chocolate lover, (what can I say, I'm a vanilla kinda girl) but these muffins knocked my socks off. I found this recipe via Pinterest here.

Here's what you'll need:

Start by placing a rack in the center of the oven and preheat to 375F. Butter or spray muffin pan or fit with 12 paper muffin cups. Place the muffin pan on a baking sheet.

Coarsely chop the chocolate, 

and melt half the chocolate with 6 tablespoons butter in a double boiler. Once melted, remove from heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.

In a large glass measuring cup or another bowl, whisk the buttermilk, egg, and vanilla extract together until well combined. 

Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients,

and stir, gently but quickly, to blend with a whisk or rubber spatula. Be careful not to over-mix the batter.

Stir in the remaining chopped chocolate.

Take a lick of chocolate goodness. You've earned it.

Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Oh my chocolate... these muffins are scrumptious! A big glass of milk would make these muffins just perfect.

Or if you are in my family, smear a good amount of peanut butter all over. 

My little taste tester, Wyatt, gave it the seal of approval!

Chocolate Chunk Muffins

3/4 stick (6 Tablespoons) unsalted butter

4 ounces bittersweet chocolate, coarsely chopped

2 cups all-purpose flour

2/3 cup granulated sugar

1/3 cup unsweetened cocoa powder, sifted

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

1 large egg

1 teaspoon pure vanilla extract

Center a rack in the oven and preheat to 375F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.

Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat. 

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg, and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend. Do not over mix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups. 

Bake for about 20 minutes, or until a knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

ENJOY!

Here was last week's Muffin Monday recipe: Lemon-Raspberry Muffins

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