I had a hard time spreading this dough onto the muffin top pan because it was pretty sticky. The muffin tops didn't bake up as puffy and prettily as I wanted.
Eating these giant muffin tops are a bit like eating muffin cookies. I've always loved the tops of muffins, but for some reason these muffin tops don't give me the same feeling as eating the tops off of muffins.
I'll keep trying some other recipes, so my pan doesn't go to waste.
Chocolate Chunk Muffin Tops (adapted from Dorie Greenspan recipe, found on Susi's Kochen Und Backen Adventures)
3/4 stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped (I used bittersweet baking chips by Ghiradelli)
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
1 teaspoon pure vanilla extract
1. Center a rack in the oven and preheat the oven to 375 degrees F.
2. Butter or spraymuffin top pan.
3. 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.
4. 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 thorough – a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Dived the batter evenly among the muffins cups.
5. Bake for about 20-25 minutes, or until a knife inserted into the center of the muffin tops comes out clean. Transfer the pan to a rack and cool.