Purdy’s Chunky Chocolate Muffins
1 3/4 cups flour
1 tsp salt
1/4 cup granulated sugar
1/2 tsp baking soda
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 cup milk (room temp)
1/2 cup butter, melted & cooled
1 tsp vanilla
3.5 Purdy’s Classic White, Milk or Dark Chocolate Bars, cut into chunks
Preheat oven to 375 degrees. Grease a 12-piece muffin tin, or use paper cup liners.
Measure flour, salt, sugar, baking soda, cocoa, & baking soda into a large bowl.
Stir with a fork until well blended.
In a medium size bowl, whisk egg until lightly beaten.
Stir in milk, melted butter and vanilla.
Make a well in the center of the flour mixture and add the milk mixture.
Stir just until mixed (do not over mix).
Fold in half of the chocolate chunks.
Spoon batter into prepared muffin cups.
Sprinkle tops with remaining chocolate chunks.
Bake in center of preheated oven for 20-25 minutes.
Cool in pan for 5 minutes. Remove and cool on wire rack.