Double Chocolate Chunk Muffins
Cook time
Total time
Serves: 12 Muffins
  • 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
  1. Preheat the oven to 375 degrees F and line and/or spray the 12 molds in a regular-size muffin tin.
  2. 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.
  3. 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.
  4. Scoop about ¼ cup of batter into each muffin tin and top with a teaspoon or two of raw sugar.
  5. 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.
Adapted From
Recipe by The Crepes of Wrath at