Chocolate Brownie Muffins

Submitted by Redsie

"Found this in an old Chatelaine magazine. Will try soon!"

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 12 muffins
• Serves: 12

ingredients

• 2 white chocolate baking squares, about 2 oz
• 6 semi-sweet chocolate baking squares, about 6 oz
• 2 eggs
• 1 cup buttermilk
• 1⁄2 cup unsalted butter, melted
• 1 1⁄2 cups granulated sugar
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1⁄2 teaspoon baking soda

directions

1. Preheat oven to 375°F Lightly oil a 12-cup muffin tin.
2. Cut white chocolate into 12 small cubes (don't worry if they break a bit). Finely chop semi-sweet chocolate.
3. In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed.
4. Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims.
5. Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes.
6. Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack.
7. Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.

Reviews

[Maito]

Wow this is rich, even with half the chocolate chips, no white chocolate and half the butter subbed as applesauce! Really yummy and very chocolate-y. I used the creaming method and the texture came out really good. I made one loaf (baked 45 minutes) and 3 muffins, since it didn't quite all fit into one loaf pan. They do puff up a lot, so leave room.

 

[Shasha]

The taste was great but my muffins grew too big and overflowed on my pan! It was also terribly uneven baked and a lot were still raw inside. Should probably not fill the pans to the rim, or use bigger pans next time.

 

[evelynathens]

Yum - can't fault this fab chocolate muffin. DS#2 requested a chocolate muffin and I chose these. Everyone in the family loved them - rich and chocolatey, with a tender crumb. The little surprise in each muffin wnet over really well, especially with the kids. Even better the next day, I thought.

 

[KelBel]

Made these in large muffin crocks and for the white chocolate, used lindt white chocolate coconut squares. Also used mini chocolate chips for the semisweet chocolate. Easy and delicious with a nice surprise in the middle.

 

[phosman646]

Made these for wife's sunday morning in bed breakfast just as stated..they were great and choclate inside added just the finale touch..no pun intended but I got lots of brownie points for this one..lol..Thanks..Think next time will try adding a strawbeery inside of each..(never have enough brownie points)..