Sunday, November 28, 2010

{TWD} Rewind Recipe: Chocolate-Chocolate Chunk Muffins

Happy Thanksgiving, everyone!

It's the time of year that we all count our many blessings, and I know that one on all of our lists (if you're not cuh-razy, that is) is chocolate!  This is a food blog, folks, you don't have to feel guilty or silly admitting that here.  As a matter of fact, it's something to be proud of here in the kitch!  Another thing I'm thankful for is the fact that we got to choose a rewind recipe for the baking group Tuesdays With Dorie, because that is the reason I was able to bake these delicious little ditties!  Chocolate for breakfast?  Don't mind if I do.

Chocolate-Chocolate Chunk Muffins
From Baking From My Home to Yours, by Dorie Greenspan


6 Tbsp. unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 c. all-purpose flour
2/3 c. sugar
1/3 c. unsweetened cocoa powder, sifted
1 Tbsp. baking powder
1/2. tsp. baking soda
1/2 tsp. salt
1 1/4 c. buttermilk
1 large egg
1 tsp. pure vanilla extract


1. Preheat the oven to 375 degrees, and butter a regular-size muffin tin with 12 molds.
2. 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 heat.
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
4. In another large bowl, whisk the buttermilk, egg and vanilla extract together until well combined.
5. 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.
6. Stir in the remaining chopped chocolate.
7. Divide the batter evenly among the muffin cups.
8. Bake ~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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