Posted by: A Part of the Solution | October 29, 2011

Chocolate Muffins

OK, I really had no idea the chocolate muffins weren’t already up. But I was looking for evidence of my own tinkering with the recipe, and I couldn’t find it just then. I’m rectifying that little omission.

The thing about these chocolate muffins is they’re not cupcakes masquerading as muffins. These chocolate muffins lack the cloying sweetness of most contemporary mixes and bakery products. Instead, the chocolate muffin recipe has a restorative, breakfasty character to its balance.

I will give the exotic additives necessary to make them Mexican chocolate muffins beneath the foundation recipe. People tend to love these both in over-sized novelty sizes, e.g. my cast iron dinosaur muffin plaque; and as mini muffins. It’s no stretch to pop a tiny chocolate muffin in your mouth and keep going filled with hope and joy.

Chocolate Muffins

8 TBSP butter

1/3 cup (1 oz) cocoa, dutch processed for preference

2 1/2 (12.5 oz) cups all purpose unbleached flour

1 tsp baking soda

2 1/2 tsp baking powder

1/2 tsp salt

2/3 cup granulated sugar or vanilla sugar, 4.5 oz.

1 1/2 cups milk clabbered (soured) with 1 TBSP vinegar

2 eggs slightly beaten

Preheat the oven to 400°. Thoroughly grease your chosen muffin pans.

Put the butter and cocoa into a small pan and heat them gently. Allow this mixture to bubble for several minutes to bloom the cocoa. Take the pan from the heat and allow it to begin cooling.

Whisk together the flour, salt and leavenings in a large bowl. Stir the sugar into the cocoa mixture until almost dissolved. Beat the eggs and clabbered milk together. Slowly beat the cocoa and sugar mixture into the milk and eggs until all the wet ingredients are thoroughly combined.

Make a well in the flour mixture. Pour the wet ingredients onto the flour mixture. With a spatula or wooden spoon, in as few strokes as possible–working all the way to the bottom of the bowl and coming around firmly to bring the sides up to the center of the batter (the recipe in my mother’s hand says “mix 18 strokes”) stir the wet ingredients into the dry ones.

Portion the chocolate muffin batter into your muffin pans (two thirds full is a good volume to cook up properly). Turn the oven down to 375° and let your mini-muffins cook 11 minutes. Standard muffins take about 20 minutes. Over-sized muffins may go to 25 minutes.  Let them cool 4 minutes in their pans before excavating them, so that the chocolate muffins don’t break being de-panned.

Mexican Chocolate Muffins (or Southwest at any rate)

Simmer with the cocoa and butter:

1/2 tsp cinnamon

1/2 tsp ground black pepper

1/4 tsp cayenne

For the liquid:

2/3 cup (4.5 oz) granulated vanilla sugar

Zest of 1 orange

Juice of 1 orange

Fill to 1 1/2 cup with milk

1 tsp vanilla extract

omit the vinegar

Proceed in the recipe as given above.

You will be so glad you’ve found this chocolate muffin recipe. Though the recipe makes a goodly number of muffins, they never hang around long enough to get stale.

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