Friday, May 21, 2010

Chocolate Muffins


1/2 cup unsalted butter or margarine, melted and cooled
2 large eggs
1 cup buttermilk
2 tsp. vanilla extract
1 and 3/4 cups all-purpose flour
2/3 cup cocoa powder
1 and 1/4 cups brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup milk or semisweet chocolate chips (optional)


Preheat oven to 375 degrees F and position rack in center of oven. Line a muffin tin (I made these mini-muffins) with paper liners or spray with non-stick cooking spray.

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

In a separate bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.

With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter. Place in the oven and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Carefully watch and check the muffins in the last 5 minute of baking so that you don’t over-bake them. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

You can eat these plain or dress them up by drizzling some melted chocolate over the tops or dipping them in melted chocolate. I did a white chocolate drizzle but milk or dark chocolate would also be delicious.

*Recipe adapted from Joy of Baking

No comments:

Post a Comment