MY OTHER RECIPES
These chocolate muffins have cocoa powder and dark chocolate in the batter, with chocolate chips added to the batter.
Ingredients:
- 6tablespoonsunsalted butter
- 2ouncesbittersweet chocolate(coarsely chopped)
- 2cupsall-purpose flour
- ⅔cupgranulated sugar
- ⅓cupunsweetened cocoa powder(sifted)
- 1tablespoonbaking powder
- ½teaspoonbaking soda
- ½teaspoonsalt
- 1¼cupsbuttermilk
- 1egg
- 1teaspoonvanilla extract
- ⅓cupsemisweet chocolate chips
Directions:
- Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners (or spray with non-stick cooking spray).
- Melt the butter and chocolate together in a bowl over a saucepan of simmering water (or do so in a microwave on 50% power in 30-second increments), until completely melted and smooth. Remove from the heat.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. In a large glass measuring cup or a small bowl, whisk together the buttermilk, egg and vanilla until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients, add the chocolate chips, and with a rubber spatula, gently fold until all ingredients are incorporated. Do not overmix the batter. Divide the batter evenly among the muffin cups.
- Bake for 15 to 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Serve warm or at room temperature. Muffins can be stored at room temperature in an airtight container for up to 4 days (or frozen for up to 2 months).
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 253kcal
Fat: 11g
Saturated fat: 6g
Cholesterol: 32mg
Sodium: 177mg
Potassium: 253mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 16g
Protein: 4g
Vitamin A: 4.7%
Calcium: 8.8%
Iron: 11.4%
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I am a real chocolate lover (dark and milk) and although they were fairly simple to make and moist, I was left with wanting a chocolatier flavor. I am not a fan of red velvet, since it is only a hint of chocolate and these reminded me of them…not bad, just not what I was wanting. Alas, I will continue my search.
I made these as minimuffins. The recipe made 44. I baked them for 10m on 375, and they were perfect. I followed the recipe exactly. I didn’t have buttermilk, so I made the substitution using vinegar. Very good muffin.
These muffins are delicious, simple and very tasty. The only thing I found awkward is mixing the granulated sugar to the dry ingredients, unless it was icing sugar, I would mix the sugar to the liquid ingredients to help it distribute much better and avoid mixing the batter too much. Thanks
I made these right after you posted this in January. These are amazing! And so easy to make as well. Everyone loved them!
so disappointed. i made these last night and they are nothing special. not light at all and i made exactly to the word using the directions. darn it
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I like to use large size chocolate chips to give a bigger chocolate flavors in every bite.
These look amazing and I’m all for finding another excuse to eat chocolate for breakfast!
I have two little girls that would be so happy if I made these for breakfast. I’m in the camp that most muffins are just cupcakes that we call muffins to justify eating them for breakfast, but I may have to surprise my daughters with these.
These are definitely a breakfast treat :)) Do you have the Pittsburgh Renaissance Cookbook IV? There is a recipe for Double Chocolate Banana Muffins in it that is incredibly delicious, so moist and full of flavor.
I do not have that book, but now I’m going to find it :) Thanks for the tip!
Thanks for posting the recipe, it looks delicious. They look like a perfect way to get my chocolate fix….. which reminds me I am not sure I ever said how good your “Chocolate Chip Cookie Dough” recipe was. I made it for my Son and he loved it. He is now sharing it with all his friends.
Great job, thanks.
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These cupcakes are divine….just wanting to make this into one big cake but not sure how long I should cook it for and I don’t want to have to keep opening the oven to check?
Thanks
Hi Louise, I have never used this recipe to convert into a cake, so unfortunately I don’t have a bake time to give you.
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