Name: Double Chocolate Buttermilk Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 1
Ingredients: 250g (about 5oz) chocolate (I used Lindt Excellence 50% cocoa); 1/2 cup unsalted butter; 2 cups flour; 3/4 cup sugar; 2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 2 eggs; 1 teaspoon vanilla; 1 cup semi-sweet chocolate chips + plus more for garnish

Double Chocolate Buttermilk Muffins

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...

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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!

Enjoy!

1 dozen muffins

Double Chocolate Buttermilk Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

No Ratings

Ingredients

250g (about 5oz) chocolate (I used Lindt Excellence 50% cocoa)
½ cup unsalted butter
2 cups flour
¾ cup sugar
2 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon vanilla
1 cup semi-sweet chocolate chips + plus more for garnish

Instructions

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 ⅔ 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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9 Comments

Making these now! Sounds so yummy. I'm not sure if I missed it but wasn't sure when to put in the vanilla so just did it with the buttermilk. You're right though - longer for the oven to heat than to mix this!! Thanks for the yum recipe!

Betsy Eves says:

March 11, 2013 at 2:37 pm

Thanks for catching that omission, Donna! I fixed it in the recipe! Hope you enjoy these!

Reply
1. Donna Howard says:
  
  March 11, 2013 at 3:14 pm
  
  thanks Betsy, I was 'worried' (the sugar fool that I am!!) that these might not be sweet enough but they were. Anyway - I sure enjoy your blog - thank you so much for your time and effort.
  
  Reply
  1. Donna Howard says:
    
    March 16, 2013 at 1:14 pm
    
    So that is why mine weren't that sweet - the sugar wasn't there when I made it! I may try them again. Thanks Betsy!
    
    Reply

Ahhh these muffins look like perfection!

Hi Betsy you say to mix the flour sugar etc but in the ingredients list sugar is not mentioned. How much am I supposed to add?

Betsy Eves says:

March 16, 2013 at 8:29 am

Hi Kristy,
Thanks for catching my omission! I updated the post... you need 3/4 cup of sugar!
Happy Baking!

Reply