I wanted to make these muffins for my first trip to Chicago for Thanksgiving, but I can’t take food on the airplane, so I just settled for having them for breakfast before my trip. I was half expecting them to taste really sweet, like the chocolate muffins you get at Costco. I was very wrong. It was a more subtle taste of chocolate and the surprise of chocolate chunks on the inside. I kind of wished I used more chocolate chunks, because the burst of chocolate is a wonderful thing.
I used another Dorie Greenspan recipe. She always recommends using chocolate chunks instead of store-bought chips. I usually just use the chips, since it’s easy and I buy them in bulk at Costco, but this time, I decided to try chunks. I must say that they do taste a bit better with the different sizes of chocolate.
Then you have the flour mixture.
You have to mix this buttermilk mixture…
… with this melted chocolate mixture.
Then you split them evenly in the muffin pan. I had a hard time since the mixture was very gooey.
Now you have a perfect chocolate muffin… that you can have for breakfast. It’s not too sweet, the sweet mainly comes from the chocolate chunks.
Chocolate-Chocolate Chunk Muffins
Recipe from Dorie Greenspan: Baking from My Home to Yours
makes 12 muffins
3/4 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
1 teaspoon pure vanilla extract
- Center a rack in the oven and preheat the oven to 375 degrees F. Fit the regular-size muffin pan with paper muffin cups.
- 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 whisk or rubber spatula, gently but quickly stir to blend.
- Divide the batter evenly among the muffin cups.
- Bake for about 20 minutes. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.