Chocolate Buttermilk Muffins
Been making batches of these and freezing them. That's because I had a bottle of whole buttermilk to use up. We pull out one for each of us in the mornings to have with coffee. And I have been taking them as my housewarming gift, to good reviews.
Very chocolately and moist.
It took me a while to get the proper combination of leavening to go with the cocoa powder and buttermilk. (Had to add baking soda.) Also, I tried butter, but oil makes a much moister muffin.
With frosting, these would be considered cupcakes, I think. :)
---Barbara
Chocolate Buttermilk Muffins
Makes 12 muffins
2 cups all purpose flour, fluffed then scooped
1/2 cup dutch process cocoa powder
1/4 t. salt
2 t. baking powder
1/2 t. baking soda
1 cup dark chocolate chips
2 eggs, room temperature
3/4 cup sugar
1/3 cup canola oil
1 t. vanilla
1 cup whole buttermilk
powdered sugar for dusting (optional)
Preheat the oven to 350 degrees.
Spray a 12-cup muffin tin with baking spray or grease well with butter.
In a larger mixing bowl, add the dry ingredients: flour, cocoa powder, salt, baking powder, baking soda and chocolate chips. Mix thoroughly until evenly mixed. Be sure the salt and baking powder/soda are evenly distributed.
In a mixing bowl, whisk together the eggs and sugar, until lemony yellow and very smooth.
Add the oil and the vanilla, and whisk until combined. Then add the buttermilk, and whisk until smooth.
Pour the liquid ingredients on top of the dry ingredients all at once. Then, use a spatula to fold the mixture together, just until combined. Do not overmix or the muffins will be tough.
Use a scoop, like an ice cream scoop or a small measuring cup, and evenly divide the batter into the muffin tin.
Bake in the oven for 18 minutes or until a toothpick comes out clean.
Cool in the tin for about 15 minutes, until the chocolate chips are cooled enough to safely remove the muffins.
Remove and finish cooling on a wire rack.
Dust with powdered sugar, if you wish.
Freezes well, once completely cooled.
B