by Dorie Greenspan
in Baking: From my home to yours
3/4 of a stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
1 teaspoon pure vanilla extract
Preheat oven to 375 and prepare muffin tin(s).
Melt butter and TWO OUNCES of the chocolate.
Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Combine buttermilk, egg, and vanilla.
Pour wet into dry. Stir until moistened. Do not over mix.
Add remaining chocolate.
Divide among muffin tin(s).
Bake for 20 minutes or until a toothpick comes out clean.
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