Dark Chocolate Muffins

By lorik

These muffins have that deliciously bitter note of chocolate mixed with just the right amount of sweetness. I love them with a scalding hot cup of coffee. While one might relegate them to breakfast only, they are really tasty in the afternoon, too.

Ingredients

• Nonstick cooking spray (optional)
• 8 tbsp unsalted butter
• 1 c packed dark brown sugar
• 1 lg egg, lightly beaten
• 2 oz unsweetened chocolate, melted
• 1 c buttermilk
• 1 tsp vanilla extract
• 1 ¾ c all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher salt
• 1 ½ c semisweet chocolate chips

Preparation

Step 1

Directions
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners or spray it with cooking spray.

Make the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until smooth, 5 to 8 minutes. Add the egg. With the mixer on low speed, mix in the melted chocolate, buttermilk, and vanilla. Remove the bowl from the mixer and use a rubber spatula to stir in the flour, baking soda, and salt. Stir in the chocolate chips.

Bake the muffins: Divide the batter among the muffin cups. Don’t be afraid to fill them to the top. Put the muffin tin in the oven and bake until a toothpick inserted in the center of a muffin emerges clean, 20 to 25 minutes. Unmold and cool on a wire rack.