Chocolate-Chocolate Chunk Muffins

For the past months, I had been using Nigella's chocolate muffins recipe whenever i anyone request for chocolate muffins. Seems that some of my friends love it although to be honest, the chocolate doesn't feel enough for me. So this one, this recipe posted by Browneyedbaker had long since caught my eyes. The result is not disappointing. They are very chocolatey. The only thing to be blame was that I reduce the amount of sugar to 1/2 cup, therefore resulting in a less sweet muffin. I certainly would not reduce the sugar again the next time I make this. And yes, I will surely make this again and again and again and...

Well, let's just get on with the recipe, shall we?

Recipe is as below (copy from Ms Browneyedbaker -please do visit her lovely site)

Makes 12 muffins

Ingredients:
¾ stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 large egg
1 teaspoon pure vanilla extract

Directions:
1. Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.

2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.

4. Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Mixed dry ingredients together

Whisk the wet ingredients

Pour the wet ingredients + melted butter + melted chocolate into the big bowl of dry ingredients

Fold in chopped chocolates

Into the muffin cup they go~

My notes:
1. Her recipe calls for 2/3 cup of sugar. I used 1/2 cup of brown sugar instead. I would advise, don't reduce the sugar!!!

2. I think adding some chocolate chips would make the muffins even more heavenly!!

3. I use 190 degrees C.

4. I do not have buttermilk so i used 1 tbsp of white vinegar plus milk to make a cup. Let is stand for about 5 to 10 mins before using.