Chocolate Chocolate Chip Muffins

 The 6-year-old wanted some of those Costco chocolate muffins with chocolate chips in them, but I wanted to make a homemade version. Found a great recipe on, my go-to site when I search for a recipe online. The reviews are what make this site so helpful, because people will rate the recipe and tell you how they tweaked it to suit their tastes. If several people say that you’ve got to add more egg or sugar to make it edible, then by golly, you’d better follow their advice or you’ll be wasting your time in the kitchen.

The following recipe was reviewed by more than 50 people who gave it an average of 4 stars; almost all of them had the same advice: add sour cream, 1 more egg and more sugar, and many substituted the buttermilk for regular milk. Because I had to use what was in my cupboards, I added my own tweaks; the result was even better than the Costco version, which leaves a bit of an aftertaste in my opinion.

Following is the recipe, with all of the ingredient substitutions in boldface italics. Feel free to tweak it yourself to accommodate your own cupboard’s contents.

Chocolate Chocolate Chip Muffins 

6 (1 ounce) squares semisweet chocolate (1 4 oz. bar Ghirardelli 60%  Cocoa Bittersweet Chocolate and 1/3 of a 12 oz. bag of Ghirardelli Semi-Sweet Chocolate Chips)
1/3 cup unsalted butter
3/4 cup buttermilk (3/4 cup whole milk)
1/2 cup sour cream

1/2 cup white sugar  (3/4 cup brown sugar )
1 egg  (2 eggs)
1 1/2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips  (the rest of the 12 oz. bag of Ghirardelli Semi-Sweet Chocolate Chips, regular size)

1. Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
2. In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
3. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sour cream, sugar, egg, and vanilla, until blended well.
4. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
5. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.



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