^^ Andrew had his first theater performance in Oliver, their 6th grade play last weekend^^
^^He played the role of the Gent and was an orphan in the opening scene. He LOVED it! And did so well. ^^
^^Charlie is loving coach pitch baseball this year!^^
One of the things I enjoy most about summer are the unhurried mornings, and slow mornings mean indulging special breakfast requests. I have a feeling these chocolate muffins will be on regular rotation. It is a simple recipe, like all muffins, but feels a little more indulgent than a bran and flaxseed muffin. Not necessarily healthier, but hey, you got to live a little. :)
Recipe | Buttermilk Double Chocolate Muffins
(adapted from epicurious.com)
3/4 of a stick (6 tablespoons) unsalted butter
2 ounces semi sweet chocolate chips
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fluer de sel (or kosher salt)
1 1/4 cups buttermilk
1 large egg
2 teaspoon vanilla bean paste (or vanilla extract)
Preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.
Melt the butter and the bittersweet chocolate chips together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough—a few lumps are better than overmixing the batter. Stir in the remaining semi sweet chocolate chips. Divide the batter evenly among the muffin molds (I like to use an ice cream scoop).
Bake for 15- 20 minutes (do not overcook because they will get too dry, mine are are perfect at 15 minutes), or until a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.