Wednesday, June 9, 2010

Triple Chocolate Muffins

No not a cupcake... you don't feel as bad eating a chocolate muffin for breakfast then you would a cupcake right? Therefore it is a muffin, it puts my mind at ease. :) I got about a dozen and a half out of this recipe. So good though!

Triple Chocolate Muffins

Yield: 12 muffins

1/4 cup (4 Tbsp) butter
1/4 cup sour cream
4 ounces (4 squares) semi-sweet baking chocolate
2 cups flour
2/3 cup brown sugar
1/3 cup unsweetened cocoa, sifted
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup buttermilk (I make my own SO Easy! Per 1 cup milk add 1 Tbsp. vinegar or lemon juice and let sit 5 minutes)
1 large egg
2 tsp. vanilla
1 cup semi sweet or milk chocolate chips

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 chocolate squares together in a microwave safe bowl for 1 minute. Stir and heat for intervals of 30 seconds stirring in between until chocolate is completely melted. Add sour cream and stir until incorporated. Set aside.

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 chocolate mixture 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 chocolate chips. Divide the batter evenly among the muffin cups.

4. Bake for about 17 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.

1 comment:

  1. so here's the plan:

    put muffins in a bag, get in car, drive to my house, give them to me :)

    I will even give you a copy of my Jack Johnson cd :)