Super Chocolate Muffins

A super Chocolate MuffinI am a lover of chocolate, but I am nothing compared to the crazy chocolate lover in my house. She’s been having a bit of a hard time at work, so I decided to bake these little treats to cheer her up. Of course, when going hunting for recipes, I go straight to Pinterest. I logged onto Pinterest, searched for chocolate muffins, and found the most yummy looking ones. I tried them out as soon as I could and here they are. As usual I’ve added my notes and comments on what I did when making them, but the original recipe can be found here. Let me just preface the recipe by saying it is a bit complicated, but well worth it.

Ingredients

  • ¾ stick (85g) Unsalted butter (I used baking margarine)
  • 4 ounces (115 g) chocolate, coarsely chopped (I used milk chocolate)
  • 2 cups (256g) all-purpose flour
  • 2/3 cup (134g) granulated sugar
  • 1/3 cup (43g)  unsweetened cocoa powder, sifted (I couldn’t find unsweetened cocoa powder, so I used 1/2 Bourneville cocoa, 1/2 normal cocoa)
  • 1 tablespoon baking powder (this seemed like a lot, but I did double check and it is what the recipe says)
  • ½ teaspoon baking soda
  • 284ml buttermilk (a standard size tub)
  • 1 large egg
  • 1 teaspoon vanilla extract

Equipment:

  • 12-cup muffin pan

Method:

Center a rack in the oven and preheat the oven to 375 °F (190 °C). Butter or spray the 12 molds in a regular size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.

Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. 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. Do not overmix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups. (I was pleasantly surprised that it actually did make 12 standard size muffins)

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.

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