I had a huge craving for chocolate muffins this weekend. My craving only increased when I ate one of those packaged chocolate muffins which are simply not as good as freshly baked ones.
I’m still on the search for my ultimate chocolate muffin recipe. The ones I’ve tried either aren’t moist enough, don’t have enough chocolate flavor, etc.
These muffins were light and moist, but they weren’t exactly what I’m looking for. I think I want more chocolate flavor and a batter that is more muffin-y. I guess my ideal chocolate muffin recipe would be a bit sweeter than a breakfast muffin, but not as sweet as to be mistaken for a cupcake. Anyone have a great chocolate muffin recipe I should check out?
- 6 tbsp unsalted butter
- 4 oz bittersweet chocolate coarsely chopped (I used semi-sweet chocolate chips)
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder sifted
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1 tsp pure vanilla extract
Center a rack in the oven and preheat the oven to 375°F.
Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.
Melt the butter and half of the chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being through – a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Dived the batter evenly among the muffins cups.
Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Recipe from Dorie Greenspan, From My Home to Yours, found on Epicurious