Chocolate Chocolate Chip Muffins
The muffin marathon continues. You want a chocolate fix, this one’s for you. Delicious!!!
- 1 cup all purpose flour
- 6 tablespoons cocoa powder
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
- 3/4 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 egg
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
Preheat oven to 400 degrees. Spray muffin tin or line with paper cups.
Sift together flour, cocoa powder, baking powder, baking soda and salt. Toss chocolate chips in the dry ingredients.
Whisk together sugar, butter, egg, buttermilk and vanilla until well blended.
Stir wet mixture into dry and stop stirring when 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 tin. Dividing the batter evenly should fill the cups up nearly all the way.
Bake for 18 – 20 minutes, until the interior of muffin is 195 degrees. 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.
Makes 12 muffins. (155 calories per muffin)
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