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Categories:
unsalted butter bittersweet chocolate flour unsweetened cocoa baking powder salt baking soda granulated sugar milk vanilla eggs chocolate chips powdered sugar
Viewed: 43 - Published at: 4 years agoIngredients
- 3 tablespoons unsalted butter, diced
- 1 1/2 ounces 60% bittersweet chocolate, finely chopped
- 9 ounces all-purpose flour (about 2 cups)
- 1/3 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 2/3 cup granulated sugar
- 2/3 cup 2% reduced-fat milk
- 1/2 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup semisweet chocolate chips
- 3 tablespoons powdered sugar (optional)
Method
- Preheat oven to 425°.
- Combine butter and bittersweet chocolate in a small microwave-safe bowl. Microwave at HIGH 45 seconds, stirring every 15 seconds. Stir until smooth. Cool to room temperature.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl; stir well with a whisk.
- Combine granulated sugar, milk, vanilla, and eggs in a bowl; stir with a whisk until well combined.
- Add butter mixture and milk mixture to flour mixture, stirring just until combined. Gently stir in chocolate chips. Divide batter evenly among 12 lined muffin cups. Bake at 425° for 5 minutes. Reduce oven temperature to 375° (do not remove muffins from oven). Bake at 375° for 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 5 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar, if desired.
