Chocolate Chunk Muffins

6 tablespoons unsalted butter

6 ounces bittersweet chocolate, coarsely chopped

2 cups/280 grams all-purpose flour

2/3 cup/133 grams sugar

1/3 cup/32 grams unsweetened cocoa powder, sifted

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups/320 grams buttermilk

3/4 teaspoon espresso powder

1 large egg

2 teaspoon pure vanilla extract

Center a rack in the oven and 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 2 ounces of the chopped chocolate together in a bowl over a saucepan of simmering water (I used the microwave). Remove from the heat and set aside.

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, espresso powder, egg and vanilla extract 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. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.

Bake for 18-20 minutes, or until a tester inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing the muffins from the tin.

Lethally Delicious, adapted from Baking From My Home to Yours.