Dark Chocolate Muffins
Source of Recipe
From "The Home Cook: Recipes to Know By Heart" by Alex Guarnaschelli
Recipe Introduction
"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."
List of Ingredients
◦� Nonstick cooking spray (optional)
◦� 8 tablespoons (1 stick) unsalted butter
◦� 1 cup packed dark brown sugar
◦� 1 large egg, lightly beaten
◦� 2 ounces unsweetened chocolate, melted
◦� 1 cup buttermilk
◦� 1 teaspoon vanilla extract
◦� 1 � cups all-purpose flour
◦� 1 teaspoon baking soda
◦� � teaspoon kosher salt
◦� 1 � cups semisweet chocolate chips
Recipe
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.
Makes 12 muffins
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