Chocolate Muffins

Ingredients

• 2 oz bittersweet chocolate, chopped
• 3 Tbsp unsalted butter
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups buttermilk
• 3 Tbsp vegetable oil
• 1 large egg
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup chocolate chips

Directions

1. Preheat the oven to 400 degrees. Put the bittersweet chocolate and butter in a microwave-safe bowl, then microwave in 30 second bursts, stirring between each one, until the mixture is fully melted and smooth. Set it aside.
2. In a mixing bowl, whisk the granulated sugar with the cocoa powder. Add the flour, baking powder, baking soda and salt, and whisk again until everything is evenly combined.
3. In another bowl, or in the liquid measuring cup you used for the buttermilk, mix together the buttermilk, vegetable oil, egg, egg yolk and vanilla extract until smooth.
4. Add the buttermilk mixture and the melted chocolate mixture to the flour mixture. With a rubber spatula, stir and fold briskly just until the batter comes together. Fold in the chocolate chips.
5. Portion the batter into 12 standard-size muffin cups lined with paper liners, filling each one almost to the top. Bake in the preheated oven until a toothpick poked into the middle of a muffin comes out clean, about 15 – 18 minutes. Let the muffins cool on a wire rack, then store them in an airtight container.