Thursday, September 25, 2008

Double chocolate muffins

These are SOOOOO good. I seriously could eat  4 of them in one sitting! But I don't! Because that would be wrong.
They do tend to come out a little dry for me so I would recommend adding a 2nd egg to the batter.

Double Chocolate Muffins
print this recipe

Ingredients:
6 T. unsalted butter
4-6 oz. bittersweet chocolate, coarsely chopped
2 C. all-purpose flour
2/3 C sugar
1/4 C unsweetened cocoa powder, sifted
1 T. baking powder
½ t. baking soda
½ t. salt
1¼ C buttermilk
2 large eggs
1 t. vanilla extract

Directions:
Pre-heat the oven to 375°, placing rack in the center of the oven. Line a 12 cup muffin pan with paper liners.

Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt together in a large bowl. Set aside.

In another bowl whisk together the buttermilk, egg and vanilla. Set aside.

Chop the chocolate, then melt the butter and 2 oz. of the chocolate together in a double boiler (or a bowl  set over a saucepan of simmering water, or in the microwave). Remove from heat.

Pour the buttermilk mixture, melted butter and chocolate over the flour mixture. Gently whisk together until just combined. There maybe a few lumps- that's ok.

Mix in the rest of the chocolate. Scoop the batter into each of the muffin cups.

Bake for 20 minutes, or until a toothpick inserted into the center of muffin comes out clean.

Place on a wire cooling rack for 5 minutes, then remove the muffins from the pan and cool completely.

Source: Annie's Eats

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