Hands-on Time
15 Mins
Total Time
35 Mins
Yield
Serves 12 (serving size: 1 muffin)
Photo: Justin Walker; Styling: Missie Neville Crawford 

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Step 4

Combine granulated sugar, milk, vanilla, and eggs in a bowl; stir with a whisk until well combined.

Step 5

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.

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