So I think I mentioned in my post about Chocolate Chip cookies that I am not a fan of semi-sweet or bittersweet or dark chocolate, or anything in which the chocolate is not balanced by a goodly amount of sugar. I would actually rather have no chocolate bar than a dark chocolate bar. But the one place where I do prefer semi-sweet chocolate is in a good chocolate muffin. I avoided chocolate muffins for a long time, thinking that they would just be a pale imitation of a chocolate cupcake. But since I first tried one, I have grown fond of chocolate muffins on their own terms: not sweet and rich like a cupcake, but moist and light. And semi-sweet chips offset that perfectly in my opinion. Somehow milk chocolate would not do.
This is the second Dorie Greenspan muffin recipe I have tried, and if all of the recipes are as good as these simple muffin recipes, I can see why her books are so popular. The only thing I changed is that I used semi-sweet chocolate instead of bittersweet because that’s what I had. I read on the internet that you could interchange the two, except for semi-sweet would be a little sweeter, and let’s face it, for me that is almost never a bad thing. In the future I might use the ready made chips or chunks instead of having to chop my own. It wasn’t a big deal for the pieces that got melted with the butter, but I think the ones that got stirred into the muffins were too big. But I quickly got sick of chopping them, so they were probably not as small as they could have been. I think I also needed to bake these longer to get them thoroughly done, maybe 5 minutes more than the recipe says.
Chocolate-Chocolate Chunk Muffins
From Baking: From My Home to Yours by Dorie Greenspan via Epicurious
Yield: Makes 12 muffins
3/4 of a stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped (I used semi-sweet)
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
2 teaspoons pure vanilla extract
Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
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 a 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 molds.
Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.