Chocolate-Chocolate Chunk Muffins

The week has been mad hectic. Been working till 9+pm this week, was seeing double by the time my day ends. Took a breather today by making some muffins. I noticed how I've been falling back on muffins for my baking fix as they are really simple to make.

These muffins served themselves as my sister and my breakfast this morning. Contrary to most sugary-filled chocolate bakes, these chocolatey muffins are only slightly sweet yet filled with rich chocolatey goodness. The buttermilk contributed to the muffins' moist and tender texture. If you can get away with calling chocolate as breakfast, then these muffins are for you!

Chocolate-Chocolate Chunk Muffins (adapted from Dorie Greenspan's Baking: From My Home to Yours)
Makes 12 muffins

Ingredients:
84g unsalted butter
113g bittersweet chocolate, coarsely chopped (I use half 70% dark chocolate and half 55% semisweet chocolate)
280g all-purpose flour
133g cup granulated sugar
30g cup unsweetened cocoa powder, sifted
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
300ml buttermilk
1 large egg
1 teaspoon pure vanilla extract

Method:
1. Center a rack in the oven and preheat the oven to 190°C. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.
2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
4. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined.
5. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter.
6. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.
7. Bake for about 20 mins, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 mins before carefully removing each muffin from its mold.