Ingredients
-
6
-
4
-
2
-
2/3
-
1/3
-
1
-
1/2
-
1/2
-
1 1/4
-
1
-
1
-
-
-
-
Directions
Chocolate-Chocolate Chunk Muffins, Chocolate, chocolate and more chocolate!! These sound heavenly!!
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Steps
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1
Done
|
Center a Rack in the Oven and Preheat the Oven to 375 Degrees F. |
|
2
Done
|
Butter or Spray the 12 Molds in a Regular-Size Muffin Pan or Fit the Molds With Paper Muffin Cups (alternatively, Use a Silicone Muffin Pan, Which Needs Neither Greasing nor Paper Cups.) |
|
3
Done
|
Place the Muffin Pan on a Baking Sheet. |
|
4
Done
|
Melt the Butter and Half the Chopped Chocolate Together in a Bowl Over a Saucepan of Simmering Water; or Do This in a Microwave. |
|
5
Done
|
Remove from the Heat. |
|
6
Done
|
in a Large Bowl, Whisk Together the Flour, Sugar, Cocoa, Baking Powder, Baking Soda and Salt. |
|
7
Done
|
in a Large Glass Measuring Cup or Another Bowl, Whisk the Buttermilk, Egg and Vanilla Extract Together Until Well Combined. |
|
8
Done
|
Pour the Liquid Ingredients and the Melted Butter and Chocolate Over the Dry Ingredients and, With the Whisk or a Rubber Spatula, Gently but Quickly Stir to Blend. |
|
9
Done
|
Dont Worry About Being Thorough a Few Lumps Are Better Than Overmixing the Batter. |
|
10
Done
|
Stir in the Remaining Chopped Chocolate. |
|
11
Done
|
Divide the Batter Evenly Among the Muffin Molds. |
|
12
Done
|
Sprinkle Tops With Coarse White Sugar. |
|
13
Done
|
Bake For 20 Minutes, or Until a Thin Knife Inserted Into the Center of the Muffins Comes Out Clean. |
|
14
Done
|
Transfer the Pan to a Rack and Cool 5 Minutes Before Carefully Removing Each Muffin from Its Mold. |
