Lemon and dark chocolate may sound like a strange combination but trust me, it works brilliantly! I love anything lemon and this combination with tangy buttermilk magically creates moist and insanely delicious muffins. Studded with heavenly little chunks of dark chocolate and subtle hints of lemon zest and vanilla, they are transformed into something really special.
It took me a couple of fails to finally get this recipe for Lemon-Buttermilk Muffins right. I guess that’s why I rarely bake. Baking really is as much science as art. Sometimes the result of my experiments are spectacular, other times they are so very off. But I am excited to say, this one is pretty awesome!
I transformed half of my muffins into cupcakes by topping them with a sweet lemony glaze – the boys loved them and devoured half the batch in minutes! And the rest I left as their purist selves. Both delicious in their own right.
Anyone who knows me will tell you I have a non-existent sweet tooth. So I use only 1/2 cup of Mascobado (also spelled Muscovado) unrefined brown sugar, since I love it’s molasses flavor. For those of you with an undeniable sweet tooth, it’s easy to create a a sweeter variation. Just add an additional 1/2 cup cane sugar (65 g).
Either way, you’ll adore these, they make for a really happy afternoon snack. Enjoy!
Lemon-Buttermilk Muffins with Dark Chocolate Chunks
Ingredients
- 2 cups all-purpose flour (250 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup butter, softened (55 g)
- 4 tablespoons Greek yogurt
- 1/2 cup soft brown sugar (65 g) (I recommend GEPA organic unrefined Mascobado golden brown sugar)
- 2 large eggs
- 1 cup organic buttermilk, well-shaken (250 ml)
- 1 teaspoon powdered vanilla
- 1 teaspoon lemon zest
- 4 tablespoons juice from 1 organic lemon
- 60 g Lindt 70% chocolate, crumbled (6 squares)
For the glaze:
- 1 cup powdered sugar whisked together with 2 to 3 tablespoons of freshly squeezed lemon juice.
Method
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Preheat oven to 350°F / 180°C
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Combine flour, baking powder, baking soda and salt in a medium-sized bowl. Set aside.
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In a large bowl, cream butter, yogurt and brown sugar. Add eggs, one at a time, beating well after each addition.
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Add buttermilk, vanilla, lemon zest and lemon juice; mix on low until combined.
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Add flour mixture and stir in, by hand, until flour disappears. Do not over mix or muffins will be tough. Gently fold in chocolate chunks.
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Divide mixture evenly in the prepared muffin pan.
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Bake for 20 to 25 minutes or until muffins are golden and a toothpick comes out clean.
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Let cool in the muffin pan for 5 minutes then transfer to a wire rack to cool completely.
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Once completely cooled, drizzle (or brush) with glaze and serve. Enjoy!
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