Dark Chocolate Chunk Muffins

These muffins are yummy!! They are filled with dark chocolate chips and toasted walnuts and top them with brown sugar mixed with cocoa. They are easy to make and taste great wrapped up for lunch or served with tea and coffee.

• Ready In: 10 mins
• Yields: 12 muffins

Ingredients

• TOPPING

• 1⁄3 cup brown sugar, packed
• 1  teaspoon  unsweetened cocoa powder

• BATTER

• 2 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup buttermilk
• 3⁄4 cup brown sugar, packed
• 1⁄3 cup  vegetable oil or 1⁄3 cup canola oil
• 1  egg
• 1 1⁄2 cups  chopped dark chocolate or 1 1⁄2 cups chocolate chips
• 1⁄2 cup  toasted walnuts, chopped

Directions

1. Preheat oven to 375°F Grease a 12-cup muffin pan or line with paper liners.
2. TOPPING: Combine brown sugar and cocoa in small bowl, Reserve.
3. BATTER: Combine flour, baking powder, baking soda and salt in a large bowl,
4. In a separate bowl, combine buttermilk, brown sugar, oil and egg. Stir into dry ingredients. Stir in chocolate and walnuts. Spon batter into prepared muffin pan. Sprinkle muffins with reserved topping.
5. Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. TIPS: Use an ice cream scoop to put batter in muffin pan.
7. Use semi-sweet 60% or 70% chocolate depending how bitter you like your chocolate. The lower the percentage, the sweeter the chocolate.
8. Toasting the walnuts will make them more flavorful. To do so, place walnuts on a baking sheet, Bake in a preheated 350F oven for 10 minutes. Toast extra walnuts and freeze in a plasric freezer bag to have on hand.