Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz UNSALTED butter
2 oz Unsweetened chocolate
2 c All-purpose flour
1 t Baking soda
1/4 ts Salt
1 c Buttermilk, at room
-temperature
1 c Packed dark brown sugar
1 Egg, lightly beaten
1 t Vanilla extract
6 oz Milk chocolate, cut into
-1/4" to 1/2" pieces
6 oz Bittersweet chocolate, cut
-into 1/4" to 1/2" pieces
1 c Toasted walnuts, coarsely
-chopped (*)
(*) Place the walnuts in a single layer on a baking
sheet and bake at 400 degrees for about 5 minutes,
shaking the sheet a couple of times. Preheat oven to
400 degrees. Lightly butter twelve 3-by-1 1/4 inch
muffin cups.
In a medium saucepan, over low heat, melt the butter
and unsweetened chocolate. Remove the pan from the
heat and cool the mixture until tepid. In a large
bowl, stir together the flour, baking soda and salt.
In another bowl, stir together the buttermilk and
brown sugar until smooth. Then stir in the
chocolate/butter mixture, egg and vanilla until
combined. Make a well in the center of the flour
mixture. Add the liquid ingredients and stir just to
combine. Stir in the chocolates and walnuts.
Spoon the batter evenly among the prepared muffin
cups. Bake 19 to 22 minutes, or until a cake tester
or toothpick inserted into the center of one muffin
comes out with a few crumbs remaining. Remove the
muffin tin or tins to a wire rack. Cool the muffins
in the pan(s) for 5 minutes. Remove the muffins from
the cups and finish cooling on the rack. Serve warm or
cool completely. Store the muffins in an airtight
container at room temperature. Makes about 12 muffins.
