Chocolate-Chocolate Chunk Muffins

Well, I haven't made muffins in a really long time. When I personally think of muffins, chocolate is not a main ingredient, but believe me these are muffins. They have that beautiful cracked top and they really aren't so sweet - with only 2/3 cup of sugar. They are full of chocolate flavor, moist and the chocolate chunks are a great addition. 

I actually had to explain to my sister that they are muffins and NOT cupcakes, after she complained about it not being sweet enough... Now can you believe my family has become so spoiled they dare complain about homemade baked goods? I know, it is ridiculous. The thing is it would be a very sad world if I had no one to bake for, not to mention I would suffer extreme weight gain! 

I guess it is a win win situation...

Chocolate-Chocolate Chunk Muffins

From Brown Eyed Baker, and Originally From Baking: From My Home to Yours 

Printable Recipe

¾ stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ 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. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.

2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. 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. 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. Do not over mix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups (at this point I decided to chop up a little more chocolate and placed it on top of the batter).

4. Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.