Wednesday, July 11, 2012

Chocolate Muffins


My adorable, oldest niece is staying with us until she starts college at BYU in the fall. And apparently she has a muffin addiction: She loves them. She eats them all the time. My sister (her mom) keeps them in their freezer. But I don't typically have them on hand. So, being the amazing auntie that I am, I made her some of these Chocolate Muffins last night. At 11:30 p.m. Did I mention how amazing I am?

If you've been looking for a very chocolaty muffin, this is your last stop. Between the cocoa powder and the semi-sweet chocolate chips, these muffins are loaded with chocolate flavor. This recipe is originally from a little book I have called "Muffins A to Z" by Marie Simmons. It has some very nice recipes, my favorite being a recipe for a muffin mix you put together and keep in your pantry. The mix makes whipping up a batch of muffins even easier than it already is.

For these chocolate muffins I've made a few changes: decreased the cocoa powder (first time I made them there were really bitter and dry); increased the sugar (helped with the bitter issue); I use buttermilk instead of regular milk (a high-altitude thing, and buttermilk helps male the muffins more moist); and I use melted butter instead of oil, and increased the amount just a bit.

We've already eaten all the ones I baked, so I'm going to need to make more. A double (triple?) batch. So some can go in the freezer ;)

And, as always, these are formulated for my high altitude, but will also work at lower altitudes.


Chocolate Muffins (heavily adapted from "Muffins A to Z")

10 oz all-purpose flour, sifted (about 2 cups)
1 1/2 oz unsweetened cocoa powder, sifted (about 1/2 cup, from the canister, not sifted)
3/4 cup sugar
2 teaspoons baking soda, sifted
3/4 teaspoon kosher salt 
3/4 cup miniature semi-sweet chocolate chips, divided
1 1/3 cup buttermilk
1/2 cup butter, melted 
2 eggs
1 teaspoon vanilla

1. Heat your oven to 400. Line a 12-cavity cupcake pan with paper liners.

2. In a large bowl, combine the flour, cocoa, sugar, baking soda, salt, and 1/2 cup chocolate chips. Whisk to combine.

3. In a medium bowl, (I use a 4-cup glass measuring cup) whisk together the buttermilk, butter, eggs, and vanilla. Add to the dry ingredients and stir gently until just combined. Don't over mix.

4. Divide the batter evenly between the 12 prepared cavities and sprinkle the tops with the remaining 1/4 cup chocolate chips. Bake for 18 minutes, or until a toothpick inserted in the middle comes out almost clean. 

Makes 12  muffins.

**Note: If you want muffins that aren't as generous and over-flowing, this recipe also makes 18 regular muffins (using a muffin scoop or 1/4 cup measuring cup for each muffin). 

6 comments:

  1. Gads, woman! You're going to derail my weight loss/fitness challenge that I'm in the middle of! I might have to make these for Sunday morning, my free day of the week...they look marvelous.

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  2. These look delicious! I would love to have one!

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    Replies
    1. Thanks!! I would love to give you one! :)

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  3. HEYA OVER THERE IN UTAH !!!! TIFFANY , YOU MAKE A REALLY SPECTACULAR CHOCOLATE MUFFIN !!!!! I REALLY WANT TO TRY ONE OF THOSE !! REALLY NICE PHOTOS .

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  4. Thank you for this recipe!! It turned out wonderful and just what I needed! I live in Montana at 5500 ft so I've been slowly learning how to change baking for it. I didn't have buttermilk, but used milk soured by lemon juice and still worked wonderfully! Thank you for your high altitude baking information and recipes! :)

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