Chocolate Chunk Muffins
What's the deal with muffins?
That sounds like the beginning of a bad joke, like "What's the deal with airplane food?"
But really, muffins and cupcakes are practically the same, except that they're different. Muffins are drier and don't have frosting and if you have one for breakfast people won't judge you.
You're going to want to eat these muffins for breakfast. And lunch and dinner and midmorning snack and second lunch and second dinner and dessert.
What? You don't eat that many times a day?
Well, me either. But if I did and didn't want any variety or nutrition in my diet, I would eat these muffins for all of those meals!
And that's really the highest honor possible, isn't it?
The other day I just really wanted double chocolate muffins and these definitely hit the spot!
Seriously though, these are some dang good muffins. They come from the one and only Brown Eyed Baker and as everything that comes from her, they rock!
The batter is really airy so I put a hefty amount in the cupcake liners but they didn't puff up and run over! They just sort of baked in the shape that the batter was in, which was good.
Recipe (from Brown Eyed Baker):
3/4 stick unsalted butter
1/2 cup chocolate chunks
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
1 teaspoon vanilla
Put the butter and half of the chocolate in a glass bowl and heat in double boiler fashion until they are melted. In another bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir together buttermilk, egg and vanilla and add that mixture and the melted chocolate to the flour. Stir gently until combined. Add in the rest of the chocolate chunks. Bake at 375 for 20 minutes.
The recipe said it made 12 but I got 24 muffins (standard muffin tin size). That's a win if I say so!
That sounds like the beginning of a bad joke, like "What's the deal with airplane food?"
But really, muffins and cupcakes are practically the same, except that they're different. Muffins are drier and don't have frosting and if you have one for breakfast people won't judge you.
You're going to want to eat these muffins for breakfast. And lunch and dinner and midmorning snack and second lunch and second dinner and dessert.
What? You don't eat that many times a day?
Well, me either. But if I did and didn't want any variety or nutrition in my diet, I would eat these muffins for all of those meals!
And that's really the highest honor possible, isn't it?
The other day I just really wanted double chocolate muffins and these definitely hit the spot!
Seriously though, these are some dang good muffins. They come from the one and only Brown Eyed Baker and as everything that comes from her, they rock!
The batter is really airy so I put a hefty amount in the cupcake liners but they didn't puff up and run over! They just sort of baked in the shape that the batter was in, which was good.
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| Post Bake |
Recipe (from Brown Eyed Baker):
3/4 stick unsalted butter
1/2 cup chocolate chunks
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
1 teaspoon vanilla
Put the butter and half of the chocolate in a glass bowl and heat in double boiler fashion until they are melted. In another bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir together buttermilk, egg and vanilla and add that mixture and the melted chocolate to the flour. Stir gently until combined. Add in the rest of the chocolate chunks. Bake at 375 for 20 minutes.
The recipe said it made 12 but I got 24 muffins (standard muffin tin size). That's a win if I say so!
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