I had a sudden chocolate craving yesterday and that gave me the perfect reason to break into my new bag of dark chocolate. I needed something that was very chocolatey (naturally), that would be put together real fast and that was new to experiment with. Thumbing through my books, a lot of the cakes looked pretty elaborate. The time between picking the recipe and putting a piece of chocolate goodness in my mouth was a lot more than I could handle.
And then I found the perfect recipe for the day – chocolate chip muffins in the Hummingbird Bakery Cookbook. The photograph of the muffins looked too good to pass up. And since they were muffins, I didn’t have to bother with making a ganache for the icing. Plus they looked wonderfully moist for a muffin, and naturally so because the recipe has more butter than muffin recipes usually have. I’m not complaining.
I tossed everything together in a jiffy (that’s why the lack of in-process photographs) and in twenty minutes I had warm, super moist muffins, oozing with melted dark chocolate chunks. Bliss.
Chocolate Chip Muffin Recipe
Adapted from: The Hummingbird Bakery Cookbook (such a cute book!) (USA | UK | India)
Yield: 12 muffins
- An interesting point worth nothing is that the method is somewhat a cross between a cake and a muffin – it begins with creaming the eggs and sugar together, much like we do in cakes. It even calls for adding the dry and the wet ingredients alternately like a lot of the cake recipes on this blog. As for the muffin angle – it includes stirring in the butter right in the end.
- The muffin’s pretty dense, so you can safely fill the muffin cups more than 2/3rd full.
- Preheat the oven to 350°F/175°C. In a bowl, sift together the flour, cocoa and baking powder.
- Beat the sugar and eggs together until thoroughly mixed and pale in colour, add the vanilla extract.
- Add the flour mixture and the milk alternately into the egg mixture, until just incorporated. Start and end with flour.
- Stir in the melted butter and fold in the dark chocolate until evenly dispersed.
- Spoon the batter into the muffin tray lined with paper liners and bake for about 15-17 minutes, until a skewer comes out clean.
- Eat warm!