Decadent chocolate muffins
2 ounces unsweetened chocolate
1 3/4 cups all-purpose flour
1 teaspoon baking soda (use 1/2 teaspoon if at high altitude)
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 cup (1 stick) butter, softened
1 cup packed light brown sugar
1 cup chocolate chips
Melt chocolate and let cool.
Whisk flour, baking soda and salt together in a separate bowl. Set aside.
Combine buttermilk and vanilla in a small bowl. Set aside.
Beat butter in a large bowl until creamy. Gradually add and beat in brown sugar until lightened in color and texture, 4 to 5 minutes. Add egg and beat until mixed. Beat in the chocolate just until blended. Add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.
Stir in chocolate chips. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 25 to 30 minutes. Let cool for 2 to 3 minutes in the pan before removing to cool completely on a rack.