“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Double Chocolate Muffins


2 oz unsweetened chocolate
1 3/4 cup all-purpose flour
1 tsp. baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla
1 stick butter, softened
1 cup brown sugar
1 egg
1 cup semisweet chocolate chips


Created on March 12th, 2012

Melt and let cool the unsweetened chocolate.

In a mixing bowl, whisk together the flour, soda and salt.

In another mixing bowl, combine buttermilk and vanilla.
Preheat oven to 350 degrees.

Line a 12 cup muffin pan with paper liners or grease and flour the muffin pan.

In a large mixing bowl, (preferably a stand mixer bowl) beat butter until creamy.

Gradually add and beat on high speed, brown sugar. It will be light in color and texture - about 4-5 minutes.

Beat in egg.

Beat in chocolate until just blended.

Add the flour mixture, alternating with the buttermilk - start and end with the flour mixture.

Beat on low speed until smooth; scrap sides of the bowl as necessary.

Stir in chocolate chips.

Scoop the batter into the muffin cups and place in the oven.

Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.

Let cool for 2-3 minutes before removing to cool completely on wire rack.

Serve and enjoy!

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