Double Chocolate Muffins

Double Chocolate Muffins

Makes about three dozen small muffins

10 tbsp unsalted butter
11 tbsp sugar
8 ounces semisweet chocolate
1 egg
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 cups buttermilk
1/2 cup dark chocolate chips
Preheat oven to 375.

• Melt together the butter and chocolate over low heat. Once smooth, add the sugar and stir well to combine. Take off heat.
• Sift together the flour, baking soda and salt in a medium sized bowl . Set aside.
• Pour the chocolate mixture into the bowl of a Kitchenaid and add the egg while beating on a low speed, using the creaming attachment. Add the buttermilk in a slow stream then add the flour in two installments, beating in between.
• Fold in the chocolate chips and fill greased muffin tins. Bake for about twenty minutes or until the muffins begin to pull away from the sides.