Do you ever try out a new recipe you found online then forget where you got the recipe from? I made that mistake with these muffins. Now if these muffins had been just okay I would have let it go without a passing thought. However, they were not just good, they were great! Definitely something I want to make again. So, because I love them so much, and because I wanted to share them with you, I just spent the better part of half an hour trying to locate this recipe. Was it wasted time? I don't think so. These babies are worth it. Try them out and you'll see why !
Chocolate Chunk Muffins
from Fifteen Spatulas
Ingredients:
9½ oz all purpose flour (about 2 cups)
3½ oz cocoa powder (about 3/4 cup)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1½ cups sugar
2 extra large eggs
8 tbsp unsalted butter, melted
1 cup plain yogurt (or buttermilk)
1 tbsp vanilla extract
1½ cups chocolate chunks or chocolate chips
3½ oz cocoa powder (about 3/4 cup)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1½ cups sugar
2 extra large eggs
8 tbsp unsalted butter, melted
1 cup plain yogurt (or buttermilk)
1 tbsp vanilla extract
1½ cups chocolate chunks or chocolate chips
Directions:
Preheat the oven to 375 degrees F. Line a muffin tin with paper cups.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Toss the chocolate chunks into the dry ingredients (coating the chocolate chunks with flour prevents them from sinking to the bottom of the muffin while baking).
Whisk together the sugar, butter, eggs, yogurt, and vanilla until well blended and consistent.
Stir the wet mixture into the dry and WOAHHHHHHH hold on. Before you go too far, it is VERY VERY important that you leave lumps in there. If you stir it until it’s smooth and consistent and you don’t see any more flour, you have stirred too much.
Next, use a disher to drop scoops of batter into the muffin tin, filling the cups completely.
Put the muffins in the oven and bump the temperature up to 400 degrees F. Bake for 20 minutes, until the interior of the muffin is 205 degrees on an instant read thermometer (or a toothpick inserted into the center comes out clean).
Enjoy while hot so the chocolate is gooey. Yields 12 muffins.
Preheat the oven to 375 degrees F. Line a muffin tin with paper cups.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Toss the chocolate chunks into the dry ingredients (coating the chocolate chunks with flour prevents them from sinking to the bottom of the muffin while baking).
Whisk together the sugar, butter, eggs, yogurt, and vanilla until well blended and consistent.
Stir the wet mixture into the dry and WOAHHHHHHH hold on. Before you go too far, it is VERY VERY important that you leave lumps in there. If you stir it until it’s smooth and consistent and you don’t see any more flour, you have stirred too much.
Next, use a disher to drop scoops of batter into the muffin tin, filling the cups completely.
Put the muffins in the oven and bump the temperature up to 400 degrees F. Bake for 20 minutes, until the interior of the muffin is 205 degrees on an instant read thermometer (or a toothpick inserted into the center comes out clean).
Enjoy while hot so the chocolate is gooey. Yields 12 muffins.
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