Saturday, January 29, 2011

Chocolate-Chocolate Chunk Muffins

The week has been mad hectic. Been working till 9+pm this week, was seeing double by the time my day ends. Took a breather today by making some muffins. I noticed how I've been falling back on muffins for my baking fix as they are really simple to make.

These muffins served themselves as my sister and my breakfast this morning. Contrary to most sugary-filled chocolate bakes, these chocolatey muffins are only slightly sweet yet filled with rich chocolatey goodness. The buttermilk contributed to the muffins' moist and tender texture. If you can get away with calling chocolate as breakfast, then these muffins are for you!

Chocolate-Chocolate Chunk Muffins (adapted from Dorie Greenspan's Baking: From My Home to Yours)
Makes 12 muffins

Ingredients:
84g unsalted butter
113g bittersweet chocolate, coarsely chopped (I use half 70% dark chocolate and half 55% semisweet chocolate)
280g all-purpose flour
133g cup granulated sugar
30g cup unsweetened cocoa powder, sifted
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
300ml buttermilk
1 large egg
1 teaspoon pure vanilla extract

Method:
1. Center a rack in the oven and preheat the oven to 190°C. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.
2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
4. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined.
5. 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. Do not overmix the batter.
6. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.
7. Bake for about 20 mins, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 mins before carefully removing each muffin from its mold.

10 comments:

  1. i definitely love this looks so yummylicious! hey don't overwork yourself yeah! its cny soon! take care!

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  2. Woah jean this looks so delicious. Can I have one please? =)....Take things easy, hope you have a great chinese new year.

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  3. jess: thanks! my deadline is 1 feb, just a day before cny eve lol

    leny: thanks, u too ya? :)

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  4. hey Jean,

    Looks like you have made real good use out of the book. I haven't even got hold of a copy of it yet.

    Noticed that you are making more whole cakes. You're baking better. I am sure there will be plentiful of mouth-watering bakes coming from you in time to come =]

    Do take the chance to rest and relax during CNY ya. Hope you have a great time and may you be blessed with good fortune and health. Huat ar! =]

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  5. Good to know that these muffins are not the sweet kind and will definitely try making these.

    Hope that your hectic working days are over and you can sit back and relax and enjoy this super long CNY weekend.

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  6. this is really chocolatey! i'm sure these muffins boosted up your energy! wishing you a very happy CNY and gong xi fa cai!

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  7. ZY: thanks! haha it's one of my most reached-for baking book, looking forward to u seeing u bake something from the book too :P

    Zoe: thanks, have more coming in the next few months, but glad to have a short break over the weekend now.

    lena: happy cny to u too! huat ah!

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  8. I miss making muffins... :)

    Happy CNY to you and family, Jean! :)

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  9. Happy Rabbit Year to you! Gong Xi Fa Cai! :)

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  10. Those are really chocolatey & yummy.
    Jean, wish you and your family a blessing Chinese New Year.

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