I’ve been on a bit of a chocolate fix lately–which actually isn’t too typical and may have something to do with images of Valentines, being 31 weeks pregnant, or whatever. So, for the first time, I actually wanted to bake something like unto Costco’s chocolate muffins. Strange craving, I know.  I tried this recipe from the Joy of Cooking and it is terrific. All the muffins were all gone within 2 hours of coming out of the oven, so a definite success  (the morning glory muffins I made last week lasted the whole week. Que ce que c’est? I ended up eating almost all of them). I didn’t post a picture because my mint chips exploded (too old? the brand?) and the appearance was not worthy of documentation, despite their taste. Incidentally, the only difference I found when comparing this recipe to popular chocolate cupcake recipes, was that cupcakes had 2 eggs, and sometimes 4 T. more of butter.

Chocolate Chocolate-Chip Muffins
Makes 12 muffins

2 oz. unsweetened chocolate, chopped (I substituted this for 1/3 c. dutched cocoa)
1 3/4 c. flour
1 t. baking soda
1/4 t. salt
1 c. buttermilk (or 1 c. milk with 1 T. lemon juice, set aside to sour for 5 minutes)
1 t. vanilla
8 T (1 stick) butter, softened
1 c. light brown sugar
1 egg, at room temperature
1 c. chocolate chips (mint chips work great too)

Preheat the oven to 350. Grease a muffin tin or line with paper liners. Melt 2 oz. of chocolate and let cool (do this for 30 seconds at a time in the microwave in a glass bowl, or on low heat on the stove).

In a medium bowl, combine flour, soda and salt (and cocoa, if using instead of chocolate above).  In another small bowl, combine buttermilk and vanilla. In a separate mixing bowl, beat the butter until creamed and then add the brown sugar and beat for 4-5 minutes. Add the egg, and beat for 30 seconds, scraping the bottom of the bowl afterwards. Then, stir in the chocolate until combined. Add the flour mixture in 3 parts, alternating with the buttermilk mixture. Stir just until combined.

Divide the batter among the 12 muffin cups, being as equal as possible. Bake for 25-30 minutes in the middle of the oven, until a toothpick comes out clean when inserted.  Let cool for 2-3 minutes in the pan, and then remove to a rack to cool completely. You may want to double this recipe.