See this pile of muffins trying to reach out to you with their tiny invisible arms? Just give in. They want to be your friends.
It was an order from a dear friend, who had been on a diet for a couple of weeks, and sent me a desperate email for “chocolate muffins!” (sic). What else could I do, really, but to make them? Really. I can safely say they were a hit, among my diet-stricken friends and carbs-owning friends alike. One of them may even have said: “They’re a fondant, a cookie AND a muffin at the same time.” He may have said that, and he’s not even that big on compliments.
My advice to you would be to eat them straight out of the oven, or to reheat them for 5 minutes before eating them. It makes all the layers of flavor and texture stand out and warm your heart with a giant chocolate hug. You won’t regret it.
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Black and white chocolate chip muffins
Prep time: 20 minutes
Cooking time: 15-20 minutes
Yields 12 muffins
Ingredients:
- 6 tbsp (85 g) unsalted butter
- 4 oz (110 g) bittersweet chocolate, in pieces
- 2 cups (250 g) flour
- 2/3 cup (130 g) sugar
- 1/3 cup (50 g) unsweetened cocoa powder
- 1 tbsp (10 g) baking powder
- 1/2 tsp salt
- 1 1/4 cup (300 ml) buttermilk
- 1 egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
Directions:
1. Line a cupcake pan with cupcake liners. Preheat oven to 375°F.
2. Heat the butter and bittersweet chocolate in the microwave for 1 minutes. Stir, then heat for another minute. Repeat until the mixture is smooth.
3. In a large bowl, combine flour, sugar, cocoa powder, baking powder and salt.
4. In a medium bowl, combine buttermilk, egg, and vanilla extract. Whisk until the egg is incorporated.
5. Pour the melter chocolate-butter mixture and the buttermilk mixture over the dry ingredients and mix gently until just incorporated. Add the chocolate chips to the batter, and fold them gently into the mixture.
6. Divide the batter into the baking cups and bake for 15-20 minutes, or until an inserted toothpick comes out almost clean.
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My tips:
- Be sure to check the muffins after 15 minutes of baking, as they won’t be so irresistible if they’re too dry.
- The white chocolate chips do make a difference, but you can substitute macadamia nuts for them.
Source: adapted from The Curvy Carrot
