Nov 18, 2008

Chocolate chocolate chunk muffins

A friend of mine had a little get together at her house...sort of like a tupperware party, but only better because it was clothes. The company is called Jessica's traveling boutique. It was so much fun having her at my friend's house. There were only a few of us, so we could really take our time browsing, and of course Jessica is so nice!!! If you're in Hawaii, I highly recommend throwing a party with Jessica.

Anyway...on to the food, this is what I brought to the get together. I wanted something kind of brunch-y. So I decided to make this Chocolate chocolate chunk muffins from Annie Eats. I think the recipe is actually originally from Baking from my home to yours.

I thought the muffins were just definitely did not have a wow factor. It's not very sweet and there's not enough chocolate flavor. If I were to make these again, I would definitely up the melted chocolate. Anyway, here's the recipe.

Chocolate Chocolate Chunk Muffins
Annie’s eats

total time: one hour

3/4 stick (6 tbsp.) unsalted butter
4-6 oz. bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cups buttermilk
1 large egg
1 tsp. vanilla extract

1. Center a rack in the oven and preheat the oven to 375°. Line a muffin pan with 12 paper liners. Set aside.

2. Melt the butter and 2 oz. of the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.

4. Bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer the pan to a wire rack and cool for 5 minutes before carefully removing each muffin from its mold.


toasty said... tasted a bit like "health food" though you would never get that impression from the double "chocolate" in the name. Though it is a muffin (and not a cupcake) I agree with the baker--something was kind of keeping it from reaching the 'wow' point....


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