This tasty chocolate muffin recipe is moist from the buttermilk and sweet from bittersweet chocolate. Perfect chocolaty afternoon snack with a tall glass of milk!
Preheat oven to 375. Line muffin trays.
Heat a simmer pot of water to just under a boil. Add a bowl over the simmering water or use a double boiler. Add butter and stir until almost melted. Add in about half of the chopped chocolate.
Stir until just melted. Remove from heat.
Sift the cocoa powder. In a large bowl, whisk together the flour, sugar, sifted cocoa, baking powder, baking soda, and salt. Whisk until evenly blended.
In a separate small bowl, whisk the buttermilk, egg and vanilla together until well combined.
Pour the melted chocolate into the bowl with the dry ingredients.
Add in the liquid egg mixture. Stir with either a whisk or rubber spatula, working quickly. Do not overmix the batter, as you want to maintain the consistency. Stir in the rest of the chocolate chips until just combined.
Using a ladle, divide batter evenly among muffin tins. Bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool on wire rack before removing muffins.