Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
- Melt the semisweet chocolate and the butter together in a double boiler and stir until smooth. Let cool slightly.
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk together the eggs and sugar until smooth, and then whisk in the buttermilk and vanilla.
- Drizzle in the melted chocolate mixture, whisking constantly until smooth.
- Add the sifted flour mixture and stir with a wooden spoon until just combined; don’t over-mix.
- Stir in the chocolate chunks or chips.
- Divide the batter among the muffin cups.
- Bake on the middle rack until a tester inserted in the center of a muffin comes out clean, about 18 minutes.
- Cool on a wire rack before serving.
Notes
Store leftovers in an airtight container for up to three days or freeze for later enjoyment.