Monday, September 07, 2009

Double Chocolate Bakeshop Muffins

Whenever I bake things, I often make way too many for the two of us. Cookies go stale, muffins go stale, pie gets soggy. We enjoy them as long as we can though. But I got a cookbook awhile ago - Small Batch Baking. It's great for making like, four muffins or six cookies or whatever. Small amounts of baked goods. Today I made a recipe that technically makes two jumbo muffins, but I only have a regular pan so I made four regular muffins. They are VERY good. They aren't overly sweet but are delicious. I would make them again in a larger batch!

muffins

Double Chocolate Bakeshop Muffins
Small Batch Baking

When you have to have chocolate in the morning, these are the perfect fix. The melted butter in the batter helps to make them rich and cake-like in flavor and texture, but they are not cupcake-sweet. If you eat them warm, the chocolate chips will be soft and gooey, for double the chocolate pleasure. Perfect with a glass of cold milk or a cup of hot cappuccino.

Unsalted butter, at room temperature, for greasing the muffin cups
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2 tablespoons buttermilk
1/2 teaspoon pure vanilla extract
1 medium egg
1/4 cup plus 2 tablespoons all-purpose flour
1 tablespoon plus 2 teaspoons unsweetened cocoa powder
1/4 cup sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup semisweet chocolate chips

Pan required:
1 jumbo muffin pan (3/4-cup capacity)

Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease only the bottoms of 2 muffin cups; then rub a little of the butter around the rim of each cup. (This will help them to form a rounded top.) Set the muffin pan aside.

Place the melted butter, buttermilk, vanilla, and egg in a small bowl and whisk to blend. Set the mixture aside.

Place a large fine-mesh sieve over a medium bowl. Place the flour, cocoa powder, sugar, baking powder, and salt in the sieve, and sift the ingredients into the bowl. Toss in the chocolate chips. Add the buttermilk mixture all at once and stir just until the dry ingredients are moistened. Spoon the batter into the prepared muffin cups, dividing it evenly between them; they should be about three-quarters full. Fill the empty muffin cups halfway with water to prevent them from scorching.

Bake the muffins until a toothpick inserted into the center of one comes out clean, 25 to 30 minutes.

Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the empty muffin cups. Turn the muffins out of the cups and let them cool, upright, on the wire rack for at least 10 minutes before serving. Serve warm or at room temperature. (They are best eaten the day they are baked but will keep for up to 1 day in a plastic bag at room temperature.)

Note: To make regular-size muffins, grease the bottoms and rims of 4 standard muffin cups. Spoon the batter into the cups, and bake as directed until a toothpick inserted in the center of one comes out clean, 15 to 18 minutes.

Yield: 2 jumbo muffins or 4 standard muffins

1 comment:

Carrie said...

Hmm... I should invest in this "small batch" book... for Neal's waistline. And mine too I guess. But I think I have more self-control than he does. Usually. (Says the girl who ate Bottlecap and salt water taffy for dinner...)