Chocoholic Muffins

By sandiB2010

For moms who love chocolate, these dark, tender muffins packed with chocolate chips are sure to please.

Ingredients

• 1 stick (1/2 cup) unsalted butter, melted and cooled
• 2 large eggs
• 1 cup low fat buttermilk
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2/3 cup unsweetened cocoa powder (not Dutch processed)
• 1-1/4 cups light brown sugar, packed (be sure it is fresh with no hard lumps)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 - 1 cup semi-sweet or bittersweet chocolate chips, to taste

Details

Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from onceuponachef.com

Preparation

Step 1

Position a rack in the center of the oven and preheat to 425 degrees. Spray a standard 12-cup muffin pan with nonstick cooking spray, then line with paper liners.

In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.

In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.

Add the wet ingredients and the melted butter to the dry ingredients and fold together with a rubber spatula until just combined. Do not over-mix the batter or the muffins will be tough (it's okay if there are still a few specks of the dry mixture).

Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350 degrees and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.