Saturday, September 12, 2009

Chocolate Chocolate Chip Muffins

I am well aware that I fail as a regular blogger. I won't even dare to comment on how long it has been since my last post except to say that it has been too long. I hope that my next post comes far sooner. However can I make it up to you? How about some chocolate chocolate chip muffins?
I baked these during the school year when I somehow ended up with buttermilk in my fridge, and I needed a way to use some of it up. A google search revealed these little delights that satisfy a sweet tooth. But don't go claiming "they're muffins! They must be healthy and a great breakfast!" because, well, they are in no way healthy. But, when it comes to chocolate, healthy is not something I personally look for. I cared more about the fact that they were moist and soft with a slight crunch at the top and they fulfilled my chocolate craving perfectly.
I ended up bringing these to my classmates, and it seems my positive review was universal. One girl in my section declined a muffin for her diet's sake, then, after hearing the raves from the others sitting next to her, she retracted her refusal and gobbled down one of the scrumptious muffins. These are diet-breaking good.
Chocolate Chocolate Chip Muffins

1 bag, chocolate chips, divided
1/3 cup unsalted butter
3/4 cup buttermilk
1/2 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 400 degrees F. Line 12 muffin cups with papers.
In a small saucepan over low heat, melt 1/2 of the chocolate together with the butter. Let stand until cooled, about 10 minutes.
Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the remaining chocolate chips. Spoon the batter into the lined muffin cups.
Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack.

*Note- recipe says these can be frozen, though I have not yet tried it. They were all gone within a day!

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