I'm almost embarrassed to bring this delightful recipe to you. It's one of the easiest muffins I have ever created! Two bowls. A whisk. A spatula. A scoop. Standard pantry ingredients. How's that for simplistic? However...the lovely flavor is anything but ordinary: smooth, rich chocolate crumb - creamy, white chocolate chunks studded throughout - a crunchy, sweet crystallized topping!
My Chocolate Buttermilk & White Chocolate Chunk Muffins are part of the April Chocolate Party! April's secret ingredient to pair with chocolate is buttermilk. Thank you to Roxana, of Roxana's Home Baking, our charming host for the Chocolate Party each month. If you click on the little blue frog link at the bottom of my post, you will find other delectable recipes that have been brought to the party.
You're going to find these muffins moist and tender, (but not brownie dense,) making them perfect for breakfast or brunch, and of course, a marvelous afternoon snack! With a beautiful rise and muffin top, they embrace a "just right" sweetness. The buttermilk creates a complexity and wonderful depth to the chocolate crumb; and a dotting of buttery, white chocolate chunks adds a lovely, creamy texture. I decided to complete them by sprinkling turbinado sugar (a minimally refined, light brown colored, crystalline sugar) to the tops prior to baking. The result was a deliciously crunchy, naturally sweetened top, made even more special by baking them in the 4" diameter muffin cups.
Have I persuaded you to whip up a quick batch for your family this weekend? :} Serve warm from the oven, and you will be met with smiles and approval! ...and, in case you're wondering - they freeze beautifully!
Until next time...mangia! xox
Chocolate-Buttermilk White Chocolate Chunk Muffins
Yield: approximately 18 regular size muffins or 8 large muffins (like my photos)
2 1/2 cups all-purpose flour
1 cup packed brown sugar
1/3 cup baking cocoa (I used Trader Joe's Unsweetened Cocoa Powder)
2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk (see Carol's notes)
1/3 cup butter, melted
1 1/2 teaspoons vanilla extract
1 1/2 cups white baking chips (I used Ghirardelli Premium Baking Bars and cut into chunks)
turbinado (raw sugar) for sprinkling on tops (this is my addition, optional - but highly recommended!)
Create the muffins:
Preheat oven to 400 degrees F.
Spray or grease muffin pan(s) or line with cupcake/muffin papers. I used 8 free standing 4" diameter baking cups from Welcome Home brands set on a cookie sheet. You can also use a muffin tops pan.
In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in baking chips or chunks.
Fill your choice of prepared muffin pan/paper cups - three-fourths full. If desired, sprinkle with turbinado sugar for a crunchy coated top. Bake at 400 degrees for 14 - 17 minutes or until a toothpick inserted near the center comes out clean. Don't over bake. Cool 5 minutes in pan before transferring to wire rack. Best served warm, but also delicious at room temperature.
If you don't have buttermilk, make your own - which is what I always do. For this recipe, with a 2 cup measuring cup, squeeze 1-1/3 tablespoons lemon juice in it. Pour your milk in the measuring cup up to 1-1/3 cups. You can use non-fat, low-fat, or whole milk. (I used whole since I had some on hand for another recipe.) Let it sit for about 3 minutes, and it will become acidic and curdled. That's it!
If using the Ghirardelli Premium Baking Bars, it will take three 4 ounce bars - cut into chunks. If you prefer to use white baking chips, I always get the best results from Ghirardelli.
Adapted, with my own touches, from Taste of Home.