These muffins are insane. They’re so moist and chocolatey and delicious. You won’t be able to eat just one, I promise you. All of my friends said they were among the best muffins they’ve ever had and Kramer’s office seemed to enjoy them as well! They have big chunks of chocolate in them and the tops are sweet and crunchy thanks to a good sprinkling of raw sugar. These double chocolate chunk muffins aren’t even that complicated to put together! I hope you’ll give these a try and see for yourself. Recipe after the jump.
Melt together the butter and half of the chocolate. Set aside.
Combine the flour, sugar, cocoa, baking powder, baking soda and salt.
Combine the egg and vanilla and buttermilk.
Beat in the flour mixture until just moistened, and then add the chocolate and butter mixture. Fold in the chocolate.
In a lined and/or greased pan, spoon about 1/4 cup of batter into each muffin cup.
Sprinkle a teaspoon or two of raw sugar over top of all of the muffins. Bake at 350 degrees F for about 20 minutes, until set.
Allow to cool completely before serving.
- 6 tablespoons unsalted butter
- 6 ounces bittersweet chocolate, coarsely chopped (I used chocolate chunks in a bag and they worked great)
- 2 cups all-purpose flour
- ⅔ cup sugar
- ⅓ cup unsweetened cocoa powder, sifted
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
- coarse/raw sugar (turbinado), for topping
- Preheat the oven to 375 degrees F and line and/or spray the 12 molds in a regular-size muffin tin.
- Melt the butter and half the chopped chocolate together in a greased saucepan or a double boiler; or do this in a microwave (very carefully in 30 second intervals). Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large bowl, whisk the buttermilk, egg and vanilla extract together until well combined, then add in the chocolate and butter mixture. Mix in the flour mixture until just moistened. Don't worry about being thorough — a few lumps are better than overmixing the batter. Fold in the remaining chopped chocolate.
- Scoop about ¼ cup of batter into each muffin tin and top with a teaspoon or two of raw sugar.
- Bake for 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 5 minutes before carefully removing each muffin from its mold.