Chocolate chocolate chunk muffins
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Chocolate chocolate chunk muffins
  Chocolate    Muffins  
Last updated 6/12/2012 1:15:21 AM. Recipe ID 44702. Report a problem with this recipe.
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      Title: Chocolate chocolate chunk muffins
 Categories: Muffins
      Yield: 12 Muffins
      4 oz UNSALTED butter
      2 oz Unsweetened chocolate
      2 c  All-purpose flour
      1 ts Baking soda
    1/4 ts Salt
      1 c  Buttermilk, at room
      1 c  Packed dark brown sugar
      1    Egg, lightly beaten
      1 ts Vanilla extract
      6 oz Milk chocolate, cut into
           -1/4" to 1/2" pieces
      6 oz Bittersweet chocolate, cut
           -into 1/4" to 1/2" pieces
      1 c  Toasted walnuts, coarsely
           -chopped (*)
  (*)  Place the walnuts in a single layer on a baking sheet and bake
  at 400 degrees for about 5 minutes, shaking the sheet a couple of
  times. Preheat oven to 400 degrees. Lightly butter twelve 3-by-1 1/4
  inch muffin cups.
  In a medium saucepan, over low heat, melt the butter and unsweetened
  chocolate.  Remove the pan from the heat and cool the mixture until
  tepid. In a large bowl, stir together the flour, baking soda and
  salt. In another bowl, stir together the buttermilk and brown sugar
  until smooth. Then stir in the chocolate/butter mixture, egg and
  vanilla until combined. Make a well in the center of the flour
  mixture. Add the liquid ingredients and stir just to combine. Stir in
  the chocolates and walnuts.
  Spoon the batter evenly among the prepared muffin cups. Bake 19 to 22
  minutes, or until a cake tester or toothpick inserted into the center
  of one muffin comes out with a few crumbs remaining. Remove the
  muffin tin or tins to a wire rack.  Cool the muffins in the pan(s)
  for 5 minutes. Remove the muffins from the cups and finish cooling on
  the rack. Serve warm or cool completely.  Store the muffins in an
  airtight container at room temperature. Makes about 12 muffins.

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Recipe ID 44702 (Apr 03, 2005)

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