Wednesday, March 30, 2011

Chocolate Delight Muffins

I stumbled across this recipe a while back and have been making it ever since.  Actually, I saw another blogger make them, but I can't remember who.  Original source is below.  If I owe you a shout out, let me know.  

I recommend this recipe because it is so full proof.  It is uniformly moist, but also uniformly firm and not crumbly.  You can freeze them and they defrost in the same condition as you started.  You can pack them in lunches and expect that they don't easily compact.  Hand them out to the kiddos; they are very good kiddos, afterall.

First, I use the muffin papers. In my world, muffins travel.  The papers make them tidier.  Oh, and preheat the oven to 375 degrees.

In a bowl, the dry ingredients. 
  • 1 3/4 c. all purpose flour or 1 c. AP flour and 3/4 c whole wheat flour.  I've done it both ways.  Spoon it into the measuring cup, but do not pack.  Level off the top.  
  • 3/4 c. packed brown sugar.  Pack brown sugar into the measuring cup with the back of a spoon.
  • 1/2 c. unsweetened baking cocoa powder.  Spoon in and level but do not pack
  • 1 t. baking soda
  • 1/4 salt.

Use a spoon or whisk to combine the dry ingredients. 

Melt a 1/2 c. (1 stick of butter) on the stove and set it aside to cool.  

In a separate bowl, the wet.
1 c. buttermilk
1 egg 
1 t. vanilla

Whisk it and then add it to the dry.  If you are my generation, you may have been told to mix only until the dry is just incorporated and to avoid over mixing so as not to have peaked muffins.  I was traumatized by that until one day I decided there were worse things than peaked muffins.  I haven't had any trouble.  Mix them as much as you want.  It's fine. 

 Add the melted butter. Stir to incorporate.  Melted butter is truely a beautiful thing, isn't it?   Add 1/2 cup semisweet chocolate chips. 

I remember my early muffin lessons taught to fill muffin tins 1/2 full. 

These get filled a bit more.  I have the ambition that they will be perfectly neat, but there is always a drip somewhere.   

Into the oven for 15 to 20 minutes.  And for goodness sake, set the timer.  There is no reason not to and it's just easier.  I used to think that a "real" cook knew when things were done and didn't need a timer.  Then I got a real life.

Remember that chocolate is good for you.  Oh, here is the original source of the recipe. Good old Betty Crocker.

1 comment:

  1. I will have to make these for Honey! He loves his chocolate!