Chocolate-Chocolate Chunk Muffins

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I wanted to make these muffins for my first trip to Chicago for Thanksgiving, but I can’t take food on the airplane, so I just settled for having them for breakfast before my trip. I was half expecting them to taste really sweet, like the chocolate muffins you get at Costco. I was very wrong. It was a more subtle taste of chocolate and the surprise of chocolate chunks on the inside. I kind of wished I used more chocolate chunks, because the burst of chocolate is a wonderful thing.

I used another Dorie Greenspan recipe. She always recommends using chocolate chunks instead of store-bought chips. I usually just use the chips, since it’s easy and I buy them in bulk at Costco, but this time, I decided to try chunks. I must say that they do taste a bit better with the different sizes of chocolate.

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Then you have the flour mixture.

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You have to mix this buttermilk mixture…

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… with this melted chocolate mixture.

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Then you split them evenly in the muffin pan. I had a hard time since the mixture was very gooey.

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Now you have a perfect chocolate muffin… that you can have for breakfast. It’s not too sweet, the sweet mainly comes from the chocolate chunks.

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Chocolate-Chocolate Chunk Muffins
Recipe from Dorie Greenspan: Baking from My Home to Yours
makes 12 muffins

3/4 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

  1. Center a rack in the oven and preheat the oven to 375 degrees F. Fit the regular-size muffin pan with paper muffin cups.
  2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
  3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined.
  4. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with whisk or rubber spatula, gently but quickly stir to blend.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for about 20 minutes. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
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