Triple Chocolate Muffins

Hey everyone! Just as things start to settle down and I can really get my bake on, spring break rolls around and I leave on a service trip. D'aw. No time for cooking when you're volunteering by day and sleeping on a church floor by night. So if you don't hear from me for a while, fear not. I'll have cool stories to tell when I return! 

Ah, the highly anticipated Joy the Baker Cookbook. Joy's blog is really the first one I got into, so I have her to thank for inspiring my little corner of internet here. If you've never been over there, I highly encourage it. Also, check out her podcast on Homefries. 

Okay, so I'm not going to be posting recipes from her cookbook on here all the time, cause I think you should go out and buy the book, but I couldn't resist sharing the first thing I made. Make them, recognize their deliciousness, and be moved to get Joy's book, haha. These muffins have a triple dose of chocolate: blended in the batter, chopped up and stirred in, and drizzled on top. Nom. 

Have a lovely spring break! 

Triple Chocolate Muffins

from the Joy the Baker Cookbook

1/2 cup unsalted butter

5 ounces chopped semisweet chocolate

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt 

1 tsp instant espresso powder or vanilla extract

1/2 cup packed brown sugar

2 large eggs

2/3 cup buttermilk

1 cup semisweet dark chocolate chips 

1/2 cup white chocolate chips

Preheat oven to 350F. Line a 12 cup muffin tin with paper liners and set aside. 

In a double boiler, or heatproof bowl placed over simmering water, melt the butter and chopped chocolate, stirring occasionally. Once melted, set aside to cool slightly. 

In a medium bowl, whisk together flour, baking soda and powder, salt, and espresso powder if using. Whisk the brown sugar into the chocolate mixture. Whisk in eggs, buttermilk, and vanilla if using until well blended. Add the flour all at once, folding with a rubber spatula until no visible flour remains. Stir in chocolate chunks. Divide batter between cups and bake for 18-20 minutes. Allow them to cool for 5 minutes before removing them from the pan. While muffins cool, place white chocolate back on the double boiler and melt completely. Drizzle over the cooled muffins.