Sometimes you need to wake up to chocolate. Sometimes it’s 80 degrees in your bedroom and the tradewinds are dead and your fan is feeble and sleep is impossible. It’s going to take something extra special to get you going in the morning.
That’s when you have to have double chocolate muffins made with buttermilk and cocoa and studded with chocolate chips. I mean, sure, you could pay $3 for one muffin at the coffee shop. You could also make your own muffins in about 30 minutes with ingredients you already have in your house (or at least I did). Then you’d have a dozen muffins so that when you come home from a late night of cosmic bowling, you can stuff a muffin in you face and chug some milk from the carton before falling into bed. And then have another muffin when you wake up. It’s the right thing to do.
This is an Alton Brown recipe, so you know it’s solid. I was never that into science in school, but I’m totally into muffins. And these muffins are crazy good. Get ya some.
- 270 grams (2 cups) all-purpose flour
- 92 grams (3/4 cup) cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 263 grams (1-1/4 cup) sugar
- 113 grams (1 stick) butter, melted and slightly cooled (Just melt your butter first thing. It will be cool enough by the time you get to it)
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- Preheat your oven to 375 and grease your muffin pan.
- Combine flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Mr. Brown would tell you to pulse your dry ingredients in your food processor first to sift and aerate them. I can't be bothered washing it, so I sifted them into the bowl and then gave them a good mix with my whisk.
- In a smaller bowl, whisk together sugar, melted butter, eggs, buttermilk, and vanilla extract.
- Pour wet ingredients over dry ingredients and quickly fold them together with a spatula. Work as quickly and lightly as possible. Try to make sure everything is moistened, but don't worry about getting out the lumps. You'll end up with tough muffins if you overwork it.
- Fold in chocolate chips.
- Scoop your batter into your muffin pan. The cups will be full.
- Put the pan in the oven and increase the heat to 400. Bake for 18 to 20 minutes or until a toothpick comes out clean.
- Turn out your muffins as soon as possible. You can give them a couple minutes to cool off so you don't burn your fingers off. If you leave them in the pan to cool, they may have soggy bottoms and you won't get that lovely muffin crust.
- These are best served warm, but can be kept in an air tight container for a few days. I recommend microwaving for about 15 seconds for ultimate chocolate gooeyness.