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DOUBLE CHOCOLATE BAKESHOP MUFFINS
from "Small-Batch Baking" by Debby Maugans Nakos

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.

Makes 2 large muffins; serves 2
 Small-Batch Baking
INGREDIENTS (CLICK TO BUY)

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)

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PREPARATION

1. 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.
2. Place the melted butter, buttermilk, vanilla, and egg in a small bowl and whisk to blend. Set the mixture aside.
3. 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.
4. Bake the muffins until a toothpick inserted into the center of one comes out clean, 25 to 30 minutes.
5. 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.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Farmland Cultured Lowfat Buttermilk
This product is currently unavailable.
 
  Spice Select Pure Vanilla Extract - $8.99/ea
 2fl oz
 
  Hershey's Baking Cocoa - $4.99/ea
 8oz
 
  Guittard Semi-Sweet Chocolate Chips - $5.99/ea
 12oz
 
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
 
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
 5lb
 
  Domino Granulated White Sugar - $2.79/ea
 2lbs
 
  Davis Double Acting Baking Powder - $3.99/ea
 10oz
 
  La Baleine Fine Sea Salt - $4.59/ea
 26.5oz
 
Estimated Total:  
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