I was meeting a dear friend for her birthday dinner celebration. We’ve been friends almost 22 years! She’s a mom of 3 beautiful children and has a pretty hectic and busy schedule.
That day I was to meet her, I woke up at 4am. It was not on purpose. I couldn’t get back to sleep, so I baked muffins. Muffins are the easiest and quickest to put together. I wanted to give them as a gift to her.
I’m not too sure where I found the original recipe, but I adapted it to make chocolate buttermilk muffins. I actually followed the recipe but found the batter too thick. I was concerned it would end up being too chocolaty and hard so I improvised and thank God it worked.
Chocolate Buttermilk Muffins (makes 6)
- 150 grams dark chocolate
- 80 grams caster sugar
- 80 grams all-purpose flour
- 2 eggs, room temperature
- 70 grams unsalted butter
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp buttermilk
- Preheat oven to 170 degrees C (350 F).
- Melt chocolate and butter in a large bowl over a bain marie or in a microwave. Set aside for 5 minutes to cool
- In a medium bowl, beat eggs lightly, then add in sugar and mix until sugar is dissolved.
- Gradually add egg mixture into the chocolate mixture.
- Sieve flour, baking powder and salt into batter and fold in until combined.
- Add buttermilk and fold in until combined.
- Spoon batter into muffin tin and bake for 20 minutes.
The taste is oh so chocolaty-yummy! 🙂