By Tracey
Triple Chocolate Chip Muffins
adapted from Joy the Baker Cookbook by Joy Wilson
Ingredients:
- 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
- 5 oz semisweet chocolate, finely chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk, at room temperature
- 1 cup semisweet chocolate chips
- 2 oz white chocolate, finely chopped
Directions:
Preheat oven to 350 F. Line a muffin pan with paper liners.
Combine the butter and chopped semisweet chocolate in a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the mixture is melted and smooth. Set aside to cool slightly.
Meanwhile, whisk the flour, baking powder, baking soda, espresso powder and salt together in a medium bowl.
Add the brown sugar to the chocolate/butter mixture and whisk to combine. Add the eggs, vanilla extract, and buttermilk, and whisk until completely incorporated. Add the dry ingredients in two additions, gently stirring just until incorporated. Fold in the chocolate chips.
Divide the batter evenly among the prepared cups, filling each about 2/3 to 3/4-full. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the muffins cool for a few minutes before removing them from the pan to cool completely.
Meanwhile, add the white chocolate to a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the mixture is melted and smooth. Drizzle the melted chocolate over the top of the cooled muffins.
Store in an airtight container at room temperature.
Makes 12-16 muffins.
