Ingredients
Method
- Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Chop semi-sweet chocolate and melt in a microwave-safe bowl.
- In a separate bowl, combine buttermilk with 1 tsp vanilla extract.
- Whisk melted chocolate with cocoa powder until smooth and set aside.
- Cream cold butter into the flour, then gradually add the chocolate-cocoa mixture and buttermilk blend, mixing gently. Fold in just until fully incorporated.
- Portion the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Use room-temperature buttermilk for smoother blending.
Keep the oven temperature consistent and bake the muffins on the middle rack.
Avoid overmixing the batter once dry and wet ingredients are combined to prevent a dense texture.
For a substitute to buttermilk, use 2% milk with 1 tsp vinegar as a non-dairy alternative.
Dark chocolate with 70% cocoa can be used for a more intense chocolate flavor.
Whole wheat flour is a suitable replacement for unbleached flour if a heartier texture is preferred.
Store muffins in an airtight container for up to 3 days.
Keep the oven temperature consistent and bake the muffins on the middle rack.
Avoid overmixing the batter once dry and wet ingredients are combined to prevent a dense texture.
For a substitute to buttermilk, use 2% milk with 1 tsp vinegar as a non-dairy alternative.
Dark chocolate with 70% cocoa can be used for a more intense chocolate flavor.
Whole wheat flour is a suitable replacement for unbleached flour if a heartier texture is preferred.
Store muffins in an airtight container for up to 3 days.