It's interesting that I got this recipe a year ago for Christmas as a gift, but barely had time to crack the cookbook open or give it the time of day--what an oversight to say the least. Once you taste these awesome chocolate muffins, not cupcakes as Geoffrey Zakarian points out in his book, you will wonder what other recipes should I have been posting!
(Adapted from My Perfect Pantry by Food Network Celebrity and Top Chef Geoffrey Zakarian)
Crazy Good Chocolate Muffins
Equipment:
Muffin Tins
Muffin Cups
Large Mixing Bowl
Whisk
Small saucepan (or use microwave to slowly melt chocolate and butter together)
Muffin Tins
Muffin Cups
Large Mixing Bowl
Whisk
Small saucepan (or use microwave to slowly melt chocolate and butter together)
Ingredients:
6 oz semi-sweet chocolate, chopped
1 stick butter (1/4 lb)
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
2 large eggs
3/4 cup packed dark brown sugar
2/3 cup buttermilk
1 tsp pure vanilla extract
1 cup chocolate chunks or chips
1 stick butter (1/4 lb)
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
2 large eggs
3/4 cup packed dark brown sugar
2/3 cup buttermilk
1 tsp pure vanilla extract
1 cup chocolate chunks or chips
Instructions:
1. Wash your hands.
2. Preheat the oven to 350F degrees and prep your muffin tin.
3. Melt chocolate and butter in a small saucepan over mild heat and set aside.
4. Sift four, baking powder, baking soda and salt together.
5. Whisk eggs and dark brown sugar together until creamy.
6. Add buttermilk and vanilla.
7. Add slightly cooled chocolate sauce mixture.
8. Slowly stir in the sifted flour mixture with a wooden spoon until just combined.
9. Add your chocolate chips.
10. Fill muffin cups with mixture and bake at 35OF degrees x 18 minutes.
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