Chocolate Chocolate Chocolate Chip Muffins.
Who could resist a muffin with a name like that?
One moment, I was in bed reading a blog post off the Food Librarian,
And the next thing i knew, I was in the kitchen taking butter out of my fridge.
Chocolate Chocolate Chocolate Chip Muffins
From: Joy the Baker Cookbook (Via the Food Librarian)
1/2 cup (1 stick) butter
5 ounces semisweet chocolate, coarsely chopped (I used Nestle semi-sweet chocolate chips)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract (or 1 teaspoon instant espresso powder)
1/2 cup packed brown sugar
2 large eggs
2/3 cup buttermilk
1 cup (6 ounces) semi-sweet chocolate chunks (I used Nestle semi-sweet chocolate chips)
1/2 cup white chocolate chips (I used 96 grams of Nestle white chocolate chips)
Preheat oven to 350 degrees. Prep a muffin pan. Joy’s recipe says it yields 12 muffins, but I must have made mine a bit smaller and got 16 muffins.
Create a double boiler (place some water in a saucepan and bring to a simmer) and place the butter (chopped into about 8 pieces) and 5 ounces of chocolate into a heatproof bowl over the simmering water. Don’t let the bowl touch the water. Melt the butter and chocolate together, stirring together. Once melted, remove and set aside to cool a bit while you mix the rest of the ingredients.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, soda, salt.
Whisk the brown sugar into the chocolate mixture. Follow with the eggs, buttermilk, vanilla. Add the flour mixture all at once and fold together. Don’t overmix. Add the chocolate chunks.
Dish into muffin tin. Bake for 18-20 minutes – until a toothpick comes out clean. Remove from pan after 5 minutes and place muffins on wire rack to cool completely.
When the muffins are cool (or as long as you can wait), melt the white chocolate like you did the semi-sweet chocolate. Note that white chocolate melts at a lower temperature. Once melted, have fun drizzling it over the muffins.
