Double Chocolate Muffins

Adapted from Alton Brown's I'm Just Here For More Food
Makes 6 - 9 muffins

Dry Ingredients:

• 135 g / 1 cups all-purpose flour
• 50 g / 1/4 cup + 2 tbsp unsweetened cocoa
• 1/2 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients:

• 130 g / 1/2 cup + 2 tbsp sugar¹
• 55 g / 2 oz / 4 tbsp melted butter
• 1 large egg
• 110 g / 1/2 cup buttermilk
• 1 tsp vanilla extract

Additions:

• 90 g / 1/2 cup semi-sweet chocolate chips
• 50 g / 1/4 cup chopped walnuts (optional)

Preheat oven to 375F. Place muffin/cupcake liners in your muffin pan or grease and flour the pan.

Whisk together the dry ingredients. Whisk together the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and stir just until the batter begins to come together. Don't worry about lumps or smoothness, just bring it together and stop. Add in the extras you want to use, stirring just long enough to mix them throughout.

Drop the batter into the cups. (A disher makes this very easy.) The cups should be full. Place in the oven and turn up the temperature to 400F. Bake for 18 - 20 minutes or until a toothpick inserted in the center comes back clean².

As soon as you can, remove the muffins to cool on a rack. Serve immediately or store in an airtight container. Muffins can also be frozen.

Notes:

1. In baking, sugar is considered a wet ingredient.
2. In other words, do the "cake test" on it. Careful of hitting a chocolate chip which can throw off your results.