Chocolate-chocolate Chunk Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 6 tablespoons unsalted butter
• 4 ounces bittersweet chocolate, coarsely chopped
• 2 cups 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
• coarse sugar (to garnish)

Recipe

• 1 center a rack in the oven and preheat the oven to 375 degrees f.
• 2 butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups (alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups.)
• 3 place the muffin pan on a baking sheet.
• 4 melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave.
• 5 remove from the heat.
• 6 in a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
• 7 in a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined.
• 8 pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
• 9 don’t worry about being thorough — a few lumps are better than overmixing the batter.
• 10 stir in the remaining chopped chocolate.
• 11 divide the batter evenly among the muffin molds.
• 12 sprinkle tops with coarse sugar.
• 13 bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean.
• 14 transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.