In general I like to stick with the classics, but I had a special plea for a chocolate muffin recipe, so I decided to put one up. These were inspired by Dorie Greenspan’s Chocolate-Chocolate Chunk Muffins from her excellent book, Baking: From My Home to Yours. The only difference is that I increased the sugar, since I felt they needed a little more sweetness (no offense, Dorie!). For a more austere muffin, something you would eat with a sweetened cup of coffee, subtract 1/3 cup of sugar.
3 ounces (6 tablespoons) butter
4 ounces bittersweet chocolate, chopped
10 ounces (2 cups) all-purpose flour
7 ounces (1 cup) sugar
1 ounce (1/3 cup) cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10.5 ounces (1 1/4 cups) buttermilk
1 egg, room temperature
1 teaspoon vanilla extract
Preheat your oven to 375 degrees Fahrenheit and grease a muffin pan. Melt half of the chocolate and the butter together in a microwave, using as many 10-second bursts as necessary (stirring between each) to melt the ingredients most of the way. Use the residual heat to do the rest of the job.
Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl whisk whisk together the buttermilk, egg, vanilla and vanilla. Pour the liquid ingredients as well as the butter mixture over the dry ingredients and gently stir the mixture until it’s mostly blended. Stir in the remaining chocolate pieces.
Divide the batter among the muffin cups and bake for 20 minutes. Cool for five minutes before removing the muffins from the mold.