Chocolate Buttermilk Muffins
Chocolate buttermilk muffins from Spoonsparrow: the minis stand out with their chocolatey-sweet flavor – here is the simple recipe!
Ingredients
- 150 g dark chocolate (at least 70 % cocoa content)
- 280 g flour (+1 tbsp for the pan)
- 2 tbsp cocoa powder
- 2.5 tsp baking powder
- 0.5 tsp Baking soda
- 1 egg
- 100 g sugar
- 125 g softened butter (+1 tbsp for the pan)
- 300 g buttermilk
- 75 g dark couverture chocolate
- 75 g white couverture chocolate
Instructions
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1.
Grate half of the chocolate. Mix flour with chocolate, cocoa, baking powder and baking soda. In a bowl lightly whisk the egg, then add sugar, butter and buttermilk and mix well. Add the dry mixture to the wet batter, stirring only until the dry ingredients are moist.
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2.
Grease the wells of a muffin tin and dust with flour. Pour the batter in and bake chocolate buttermilk muffins in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for about 25 minutes.
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3.
Let the muffins rest in the pan for about 5 minutes, then remove them from the wells and cool completely on a wire rack.
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4.
Separate dark and white couverture chocolate, chop each separately and melt over a bain‑marie. Brush the muffins first with dark chocolate, then drizzle white chocolate and swirl with a stick to create a marble pattern. Roughly chop remaining chocolate and sprinkle pieces over the finished muffins.
