Double Chocolate Muffin Recipe

In general I like to stick with the classics, but I had a special plea for a chocolate muffin recipe, so I decided to put one up. These were inspired by Dorie Greenspan’s Chocolate-Chocolate Chunk Muffins from her excellent book, Baking: From My Home to Yours. The only difference is that I increased the sugar, since I felt they needed a little more sweetness (no offense, Dorie!). For a more austere muffin, something you would eat with a sweetened cup of coffee, subtract 1/3 cup of sugar.

3 ounces (6 tablespoons) butter
4 ounces bittersweet chocolate, chopped
10 ounces (2 cups) all-purpose flour
7 ounces (1 cup) sugar
1 ounce (1/3 cup) cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10.5 ounces (1 1/4 cups) buttermilk
1 egg, room temperature
1 teaspoon vanilla extract


Making Blueberry Muffins

There’s a big misconception out there that muffins are supposed to have highly domed, even conical, tops. Nonsense. A peaked top is a sure sign that a muffin has been over-mixed, and that means it’ll be chewy, even gummy to the tooth. That’s not a good muffin in my book. I prefer them melt-in-your-mouth tender. Just out of the oven, when they have a touch of crispness on them, they’re a sort of an American version of paradise.


Basic Muffin Recipe

There are all kinds of muffin recipes out there, about as many as there are quick bread recipes (if not more). That’s what American muffins are of course, portion-sized quick breads. But more on that later. This recipe will work with lots of different inclusions…berries especially, but chocolate chips, nuts, all sorts of stuff. It’s a great launching pad for any of your own ideas.

10 ounces (2 cups) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces (1/2 cup) butter, room temperature
5.25 ounces (3/4 cup) sugar
2 eggs, room temperature
4.25 ounces (1/2 cup) sour cream, room temperature
2 ounces (1/4 cup) milk, room temperature
about 2 cups of…whatever