Chocolate chunk Muffins

  

   These Chocolate Muffins give you a double dose of chocolate, as they contain both cocoa powder and chocolate chunks AND  melted chocolate  . You can use either natural unsweetened cocoa powder or Dutch-processed cocoa powder and while I lean towards milk chocolate , you can also use semi sweet, bittersweet, or even white chocolate chunks. 

Chocolate-Chocolate Chunk Muffins
Adapted from brown eyed baker 
Yield: 12 muffins
Ingredients:

• ¾ stick (6 tablespoons) unsalted butter
• 4 ounces (120 gm ) bittersweet chocolate, coarsely chopped
• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder, sifted
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups buttermilk ( or use normal milk + 1 tablespoon vinegar )
• 1 large egg

• 1 teaspoon pure vanilla extract

Directions:
1. Center a rack in the oven and preheat the oven to 375 F (180 c ) degrees . Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.
2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat. or in your  microwave  for 1 minute . ( step one)
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. (Step two )
4.  In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. (step three)
5.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. Do not over mix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups 3/4 full. (step four)
4. Bake for about 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Enjoy !