Rich Double Chocolate Muffins with Buttermilk
Submitted by babey
Decadent chocolate muffins made with melted unsweetened chocolate and buttermilk, studded with chocolate chips for intense cocoa flavor in every bite.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
50 minThese are for serious chocolate lovers who want deep, dark cocoa intensity.
Melting real unsweetened chocolate with butter creates a fudgy base that cocoa powder alone can’t match.
The buttermilk keeps them tender while chocolate chips add pockets of melty sweetness throughout.
Kitchen Tips
- Melt the chocolate in the microwave but watch carefully to avoid scorching
- Let the melted chocolate cool to lukewarm before adding other ingredients
- Stir the batter just until combined to keep muffins tender, not tough
- Use paper liners to prevent sticking and make cleanup easy
- Serve warm for the gooeyest chocolate chip experience
Ingredients
Directions
Preheat oven to 400℉ (200℃).
In a 2-quart glass bowl, combine butter and unsweetened chocolate.
Heat in microwave oven on High 2 to 2½ minutes, until melted and smooth when stirred.
Let cool to lukewarm.
Stir in sugar, egg, vanilla, salt, and buttermilk.
Mix together flour and baking soda and stir into chocolate mixture just until combined.
Stir in chocolate chips.
Spoon batter into 12 paper-lined 2 and ½ inch muffin cups.
Bake 15 to 20 minutes, or until a cake tester inserted in center is clean.
Let muffins cool in pans 5 minutes, then transfer to racks to cool completely.
Serve warm or cool.
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