Thursday, June 4, 2009
Double Chocolate Chunk Muffins from The Crepes of Wrath
Sometimes I see a recipe online, and I say this looks fabulous. So yesterday I saw a recipe for Double Chocolate Chunk Muffins on The Crepes of Wrath. I asked Sydney if I could repost here on DyingforChocolate. What's really cool about this recipe is that the tops are so crunchy because they're sprinkled with raw sugar--well, that and the fact that there is so much chocolate in this recipe.
I'm a big muffin fan, and this is an easy and delicious recipe. Be sure and check out the Crepes of Wrath site for great step by step instructions and fabulous photos. As in all recipes, they start somewhere and over time are changed a bit by each baker. This recipe is an adaptation of Baking Addiction's adaptation of Dorie Greenspan's recipe's for Chocolate-Chocolate Chunk Muffins. So here is my adaptation of several adaptations.
Double Chocolate Chunk Muffins
6 tablespoons unsalted butter
7-8 ounces 70% or more organic dark chocolate, coarsely chopped or broken up
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted (I used Scharffen Berger)
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
coarse/raw sugar (turbinado), for topping
1. Preheat the oven to 375 degrees F and line and/or spray the 12 molds in a regular-size muffin tin.
2. Melt the butter and half the chopped chocolate together in a greased saucepan or a double boiler; or do this in a microwave (very carefully in 30 second intervals). Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In another large bowl, whisk the buttermilk, egg and vanilla extract together until well combined, then add in the chocolate and butter mixture. Mix in the flour mixture until just moistened. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Fold in the remaining chopped chocolate.
4. Scoop about 1/4 cup of batter into each muffin tin and top with a teaspoon or two of raw sugar.
5. Bake for 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 5 minutes before carefully removing each muffin from its mold. Makes about 12 muffins.
Photo by permission Crepes of Wrath