Amazing Chocolate Muffins

Makes 12 muffins.

Ingredients

1 stick (113g) unsalted butter, melted and cooled
2 large egg
1cup (240 ml) milk
1 tablespoon (15ml) white vinegar
1 cup (150g) raw cane sugar, packed
2 teaspoon (10ml) vanilla bean paste
1 3/4 cups (230g) all purpose flour, sifted
2/3 cup (60g) cocoa powder
1 teaspoon (8g) baking soda
1 teaspoon (4g) baking powder
1/2 teaspoon (3g) salt
1 cup (160g) bittersweet chocolate chips (54% cocoa)

Method

Preheat the oven to 375ºF (190ºC). Position rack in the middle of the oven. Put the paper liners in the muffin pan.

Combine the vinegar with milk, remove and leave rest for 5 minutes. You will see how milk looks like a yogurt. This is our homemade buttermilk.

In a large bowl sift the flour, cocoa powder, baking powder, baking soda and salt.

Whisk in sugar until everything is combined.

Add 3/4 cups (120g) chocolate chips. Reserve another 1/4 (40g) they are for topping.

In a small bowl whisk the eggs, the butter cooled, the homemade buttermilk, and vanilla bean paste.

Put wet ingredients into solid ingredients, mix with a rubber spatula, until everything are combined, but it is really important not to overmix the batter in order to have good results.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the muffin pan, the muffin cup will be full.

Put in the middle of the oven and bake about 18 to 20 minutes or until a toothpick insert in the muffins comes out clean. Let cool for about 5 minutes in a wire rack. 

This recipe was adapted from Joy of baking Chocolate Muffins.

Enjoy!!