It’s Sunday morning, the hubby has been gone for a week already and I need a little something guilty to start the week off right! Double Chocolate Buttermilk Muffins. That’s right… you heard me. CHOCOLATE for breakfast!!
This recipe is a 1-bowl, super simple recipe that takes just minutes to whip together. It actually took longer for the oven to heat up than it did to make the batter for these muffins. They are great solo or with a giant cup of coffee… which is how I’m going to eat it (or three) this morning!
Now – you could totally frost these with a ganache or buttercream and call them a cupcake… but there’s so much deliciosness packed into this little muffin that you don’t need any frosting!
Double Chocolate Buttermilk Muffins
- 250g (about 5oz) chocolate (I used Lindt Excellence 50% cocoa)
- 1/2 cup unsalted butter
- 2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 eggs
- 1 tsp vanilla
- 1 cup semi-sweet chocolate chips + plus more for garnish
- Preheat oven to 350 F degrees. Line muffin pan with liners.
- In a small pan over medium heat, melt the chocolate and butter together and set aside to cool.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Make a well in the center of the flour and add the eggs, buttermilk, vanilla and cooled, melted chocolate and blend until smooth.
- Fold in the chocolate chips.
- Scoop batter into each liner 2/3 full and place 4-6 chocolate chips on top.
- Bake 18-20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes before removing to a wire rack to cool completely. NOTE: Have patience!! Waiting to take them out is important because the muffin tops will come off if you try to pull them out too early!
- Store in an airtight container for 2-3 days.
- Serve with coffee or a big glass of milk!
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