Dark Chocolate Muffins
Nonstick cooking spray (optional)
packed dark brown sugar
egg, lightly beaten
unsweetened chocolate, melted
1 ¾ c
1 ½ c
semisweet chocolate chips
In The Home Cook, author Alex Guarnaschelli provides 300 recipes that reflect the classic yet modern way we eat today.
These muffins have that deliciously bitter note of chocolate mixed with just the right amount of sweetness. I love them with a scalding hot cup of coffee. While one might relegate them to breakfast only, they are really tasty in the afternoon, too.
- Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners or spray it with cooking spray.
- Make the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until smooth, 5 to 8 minutes. Add the egg. With the mixer on low speed, mix in the melted chocolate, buttermilk, and vanilla. Remove the bowl from the mixer and use a rubber spatula to stir in the flour, baking soda, and salt. Stir in the chocolate chips.
- Bake the muffins: Divide the batter among the muffin cups. Don’t be afraid to fill them to the top. Put the muffin tin in the oven and bake until a toothpick inserted in the center of a muffin emerges clean, 20 to 25 minutes. Unmold and cool on a wire rack.
Reprinted from The Home Cook. Copyright © 2017 by Alex Guarnaschelli. Photographs copyright © 2017 by Johnny Miller. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.