These Chocolate Muffins have intense chocolate flavor, with cocoa in the batter and chocolate chips folded in. They're a delicious breakfast treat!
Ingredients
5ozall-purpose flour, by weight(1 cup, measured)
1.75ozcocoa powder, by weight*(6 tbsp, measured)
1.5tspbaking powder
1/4tspbaking soda
1/4tspsea salt
3/4cupchocolate chunks or chocolate chips(plus extra for the top, if desired)
3/4cupgranulated sugar
4tbspunsalted buttermelted
1largeegg
1cupbuttermilk
1.5tspvanilla extract
Instructions
Preheat the oven to 400F. Line a muffin tin with paper cups.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Toss the chocolate chunks into the dry ingredients.
Whisk together the sugar, butter, egg, buttermilk, and vanilla until well blended and consistent.
Stir the wet mixture into the dry and stop stirring when the flour has *just* disappeared, but there are still lumps. Do not overmix.
Use a large cookie scoop to drop scoops of batter into the muffin tins. Dividing the batter evenly should fill the cups up nearly all the way.
Bake for 18-20 minutes, until the interior of the muffin is 195F. You can also touch the top center of the muffin with your fingertip, and you'll know it's done if the muffin springs back.
Remove the muffins from the pan, setting them on a wire rack to cool. I let them cool for about 5 minutes, at which point the chocolate will still be gooey but won't burn your mouth. Enjoy!
Notes
*Use regular/natural cocoa powder, not Dutch-process.Be careful not to overstir the mixture, it should be lumpy. I recommend not using an electric mixer, and instead stirring by hand in a bowl.Storage: Let cool completely, then store at room temperature for two days in an airtight container. Or, you can freeze for up to 2 months.Recipe adapted from Alton Brown's Chocolate Muffins #7 from his cookbook I'm Just Here for More Food (affiliate).