Chocolate Chunk Muffins
As I mentioned in my One Bowl Brownies post, I've had a serious craving for chocolate lately. I haven't yet tried to make chocolate muffins, and it's been on my to-do list. There have been so many chocolate muffin recipes that I've browsed through. I finally settled on a chocolate chunk muffin recipe by Dorie Greenspan as I've had a lot of success with her recipes.
I found the recipe from Susi's Kochen Und Backen Adventures. The recipe seemed everything I was looking for. A muffin that is a muffin rather than a cupcake, but still intensly chocolate.
The muffins were good. The batter wasn't too sweet, and the chocolate chip chunks added a more intense chocolatey taste. I'll probably be testing out a couple more recipes since this was my first.
Chocolate Chunk Muffins (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 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.
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
through – a few lumps are better than overmixing the batter. Stir in the
remaining chopped chocolate. Dived the batter evenly among the muffins
5. Bake for about 20 minutes, or until a think 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.