Combine butter and bittersweet chocolate in a small microwave-safe bowl. Microwave at HIGH 45 seconds, stirring every 15 seconds. Stir until smooth. Cool to room temperature.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl; stir well with a whisk.
Combine granulated sugar, milk, vanilla, and eggs in a bowl; stir with a whisk until well combined.
Add butter mixture and milk mixture to flour mixture, stirring just until combined. Gently stir in chocolate chips. Divide batter evenly among 12 lined muffin cups. Bake at 425° for 5 minutes. Reduce oven temperature to 375° (do not remove muffins from oven). Bake at 375° for 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 5 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar, if desired.
So bad I didn't have the heart to give them away for fear someone would think I'm a terrible cook. Need wayyy more moisture and more chocolate chips. Pretty to look at though, with the powdered sugar on top.
Wow. The first words out of my son's mouth were, "These are really dry. You're going to need a lot of milk."
Both my sons ate their muffins. (They are teenage boys, after all.) But they both dunked their muffins in their milk to make them edible. I checked the recipe to see if I'd left something out. After reading the other reviews, at least I know it wasn't my fault.
Made these tonight for my husband's birthday. I read the first review and probably would have stopped there if I hadn't already purchased all of the ingredients. I forged ahead, substituting canola oil for the butter in hopes that would make them more moist (reducing the sat fat doesn't hurt either). Anyway, they were really really dry, not that sweet, and definitely not worth the calories.