I’m always looking for new muffin recipes to try for the boys. This came from a great cookbook I have called Baking: From My Home to Yours by Dorie Greenspan. It’s a big book with lots of great photographs. My favorite type of cookbook has a beautiful photograph of every recipe.
This recipe is not terribly sweet. Our boys enjoyed them straight out of the oven, but they enjoyed them even more with a dusting of confectioner’s sugar. I might try semi-sweet chocolate the next time I make this recipe.
In addition to being good for breakfast/brunch, these would be great with a cup of coffee or tea in the afternoon.
Chocolate Chocolate-Chunk Muffins
Recipe by Dorie Greenspan from Baking: From My Home to Yours3/4 of a stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
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
2 teaspoon pure vanilla extractCenter a rack in the oven and preheat the oven to 375 degrees F. Butter or spray a muffin pan, or use 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; 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 thorough—a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.
Bake for 20 minutes for standard muffins or 12 minutes for mini muffins, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Yield: 12 standard-sized muffins or 24 mini-muffinsOne year ago: Baked Ziti with Tomato, Mozzarella and Sausage
Two years ago: Rosemary Parmesan Coins
Three years ago: Mashed Yellow Turnips with Crispy Shallots
Four years ago: Big Dutch Baby
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What classifies these as muffins and not cupcakes?
They look delicious!
Gaily – the consistency and the amount of sugar make them more like muffins than cupcakes. They’re really not that sweet. Once you try one, you’ll know that they’re not cupcakes. I’ll make them the next time you guys come to visit.