Back in January, one of Husband’s best friends moved into a new apartment back in Philly over MLK weekend. Since it was during Husband’s two-week vacation, he was able to go up and assist with the move. Since our lab always has lab meetings on Monday, regardless of national holidays, I was not able to go, but instead, baked two dozen muffins to provide breakfast for Husband and his friends who would be assisting with the moving.
I just remembered this because this was the first weekend that I returned up to Philly since his friend moved. We were going to go visit his new place so that I could see it… but instead wound up visiting him in his parents’ house… because they have the 58” plasma TV… all the better for NCAA March Madness viewing. Because who doesn’t want to watch their team heart-wrenchingly lose in the last 0.5 seconds in giant, HD, plasmay goodness? Especially when you are the lone Pitt fan, surrounded by a bunch of Villanova “fans”? (As soon as my mother, a proud Pitt alumna, found out that Husband, with absolutely NO connection to Villanova aside from the fact that he is from Philadelphia [but has no family members, friends, etc. who went there] supported Villanova in the Pitt-Villanova game, she immediately started flooding my inbox with contact information for divorce lawyers.) Suffice to say, it was an extremely rough night for the Disgruntled marriage… and next time this particular friend moves, there will be no Moving Muffins made for him, if he’s going to cheer against the Panthers!
Dark Chocolate Muffins
5 oz dark chocolate, chopped
1/2 cup butter
2 cups all-purpose flour
1/2 cup brown sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup buttermilk
1 teaspoon vanilla extract
1 cup chocolate chunks
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a small, microwaveable-safe bowl, melt together butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and add eggs, buttermilk, and vanilla extract. Whisk until almost smooth. Stir in melted chocolate mixture, making sure the batter is smooth and the chocolate is evenly incorporated, followed by chocolate chips.
Bake for 18-22 minutes, or until a tester inserted into the center comes out clean.
Cool muffins on a wire rack before serving. Store in an airtight container if not eating immediately.
Peanut Butter Chocolate Chip Muffins
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup brown sugar
6 tablespoons butter, melted and cooled
1/2 cup peanut butter (crunchy or smooth)
2 large eggs
1 cup milk
3/4 cup chocolate chips
Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt, and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs, and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips.
Divide batter into paper-lined muffin tin. Each cup should be filled to the top to ensure muffins have a nice dome.
Bake for 17-20 minutes, or until a tester comes out clean and the top of the muffin springs back when lightly pressed.