Lemon-Buttermilk Muffins with Dark Chocolate Chunks
Lemon and dark chocolate may sound like a strange combination but trust me, it works brilliantly! These lemon-vanilla buttermilk muffins are moist and insanely delicious!
Course
Snack
Category
Baking
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings12Muffins
AutorElle
Ingredients
2cupsall-purpose flour(250 g)
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsea salt
1/4cupbutter,softened (55 g)
4tablespoonsGreek yogurt
1/2cupsoft brown sugar(65 g) (I recommend GEPA organic unrefined Mascobado golden brown sugar)
2large eggs
1cuporganic buttermilk,well-shaken (250 ml)
1teaspoonpowdered vanilla
1teaspoonlemon zest
4tablespoonsjuice from 1 organic lemon
60gLindt 70% chocolate,crumbled (6 squares)
For the glaze:
1cuppowdered sugar whisked together with 2 to 3 tablespoons of freshly squeezed lemon juice.
Method
Preheat oven to 350°F / 180°C
Combine flour, baking powder, baking soda and salt in a medium-sized bowl. Set aside.
In a large bowl, cream butter, yogurt and brown sugar. Add eggs, one at a time, beating well after each addition.
Add buttermilk, vanilla, lemon zest and lemon juice; mix on low until combined.
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.
Divide mixture evenly in the prepared muffin pan.
Bake for 20 to 25 minutes or until muffins are golden and a toothpick comes out clean.
Let cool in the muffin pan for 5 minutes then transfer to a wire rack to cool completely.
Once completely cooled, drizzle (or brush) with glaze and serve. Enjoy!