Chocolate Chocolate Chip Muffins

As I mentioned yesterday, for Mother’s Day Ryan and I decided to treat our mothers to some yummy baked goods. Since my mom loves pumpkin, one of the treats was Pumpkin Bread. When Ryan told his mom that he would like to bring her breakfast, she asked for chocolate muffins with a crumb topping. Try as he did, a recipe for chocolate muffins with a crumb topping eluded him. What’s the next best thing? Chocolate Chocolate Chip Muffins, of course!

It’s hard to go wrong with chocolate, isn’t it? These smelled delicious as they were baking; Ryan and I could not resist splitting one when they were done. I’m not sure if it was just that particular one, but it was stuck to the muffin paper. I was able to peel the paper away, but that was a little off-putting. They were very rich; half of one was enough for me though I am admittedly not the biggest fan of chocolate anyway. Ryan enjoyed them quite a bit, and it was reported that his mother did too.

Again, these were baked as a treat, so I did not calculate the Weight Watchers POINTS for these.

Chocolate Chocolate Chip Muffins

6 ounces semisweet chocolate squares
⅓ cup butter
¾ cup buttermilk
½ cup sugar
1 large egg
1 ½ teaspoons vanilla extract
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mini semisweet chocolate chips

Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.

In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.

Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.

In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.

Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

Source: Allrecipes
12 servings

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