Double-Chocolate Chunk Muffins
Author: Carole Bloom
Both men and women feel that waking up with a sexy sweet is the best way to start Valentine's Day, according to NCA's survey. Start the morning on a sweet note and surprise your loved one with breakfast in bed. Served warm or cold, these no-fuss chocolate muffins are a delicious declaration of love.
The texture of these muffins is close to cake. They have a full-bodied chocolate flavor that comes from the use of both cocoa and chocolate chunks. For a variation, use white chocolate or milk-chocolate chunks.
You Will Need:
- ½ cup (1 stick) butter, softened
- 2/3 cup sugar
- 2 eggs
- 2/3 cup milk or cream
- 1 teaspoon vanilla
- 1¼ cups flour
- ¼ cup unsweetened Dutch-processed cocoa powder
- 1 ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 3/4 cup (3 ounces) bittersweet or semisweet chocolate, chopped into small chunks
- Preheat the oven to 350 degrees. Line the cavities of a 12-cup muffin tin with muffin papers, or spray each cavity with a nonstick spray.
- Using a mixer beat the butter in a large mixing bowl until fluffy, about a minute. Add the sugar, and cream together well. Add the eggs, one at a time, beating well after each addition. Add the milk or cream and vanilla and blend well.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt and add to the butter mixture in three stages, stopping to scrape down the sides of the bowl with a rubber spatula after each addition. Stir in the chocolate chunks.
- Spoon the batter into the muffin tin, filling each cavity three-fourths full. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean. Remove the pan from the oven and cool on a rack. Turn the pan upside down to the remove the muffins.
- Store in an airtight container between layers of wax paper in the refrigerator up to 4 days. Freeze for longer storage.
- Reheat the muffins in a 325-degree oven for 10 minutes to serve warm.
Yield: 15 muffins
From: Chocolate Lover's Cookbook for Dummies
by Carole Bloom (Wiley Publishing, Inc., 2002)