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Chocolate Muffins
This Chocolate Muffin is wonderful for breakfast with a hot cup of coffee or glass of cold milk, or as a quick pick-me-up midday snack.
Course Breakfast
Cuisine American
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 12
Author www.sanpasqualskitchen.com
- 2 oz. unsweetened chocolate
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- 1 tsp vanilla
- 8 tbsp butter
- 1 cup brown sugar
- 1 large egg
Preheat the oven to 350° and place 12 paper cups in the muffin pan.
Melt the chocolate in a microwave safe dish. Stir and let cool.
In a bowl, whisk together flour, baking soda and salt.
In a large bowl, beat the butter until creamy. Add the brown sugar and beat until fully incorporated and light and fluffy.
Beat in the egg until incorporated and then add the melted chocolate.
Beating at a low speed, add the flour mixture to the sugar mixture in three parts alternating with the buttermilk.
Divide the batter among the muffin cups and bake until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes.
Let cool for 3 minutes and remove to a rack to cool completely.
Serve at room temperature.