Chocolate Muffins

*Chocolate Muffins #7
from Alton Brown

Why number seven? Because in order to bring you the best muffin recipe, we tested hundreds of different ingredient combinations and mixing methods and … well, OK, it was actually seven. I was totally committed to go to 100 or even 200, but number seven was and is pretty dang awesome.

FMM: Alton suggests the weight measurement for the recipe. I added the cup measurement, which I got by weighing the ingredients (using a spoon to add the flour to the scale), so you could better determine if you have correct amount of ingredients on hand, or to use the cup measures instead. When I first made these, I set the oven temperature to 350 degrees, the normal temperature used for muffins and I found that the muffins spread a bit over onto the top of the muffin tin, giving them a mushroom type look. Maybe this is why Alton sets the oven temperature to 400 degress when he puts them in, to give them an initial oven spring. Note: I did find this as a technique to use for high-domed muffins except the tip says to preheat the oven to 400 degrees, not when you put them in. The muffins tasted very much like the ones work used to get. Brian said he did not think there would be a better recipe. I just have to get the dome tops right. I used 1/2 cup Hershey’s milk chocolate chips and 1/2 cup Hershey’s special dark. The second time I made them I used some of the tips for high-domed muffins and they came out better. I also used buttermilk and I am not sure about the flavor it adds. Does not seem to go with the chocolate flavor. I think nuts would be a nice addition. They were dry the second day and will try the Bright Eyed Baker recipe with sour cream.

THE DRY GOODS
9 1/2 ounces all-purpose flour (2 cups + 2 Tbsp.)
3 1/4 ounces cocoa powder (1 1/3 cup)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

THE WET WORKS
9 1/2 ounces sugar (1 1/3 cup)
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)
2 large (chicken) eggs
8 ounces buttermilk (1 cup)
2 teaspoons vanilla extract

EXTRAS
1 cup chocolate chips (about 6 ounces)
Nonstick cooking spray

Place a rack in the middle of the oven and heat to 375 degrees F. [Last time I made them I set to 400 degrees and I had higher domes.]

Lube the muffin tin with nonstick cooking spray. (I do this inside a plastic grocery bag to keep the spray from going everywhere.)

Sift the flour, cocoa powder, baking powder, baking soda and salt together into a large bowl. (Air is an important ingredient here so it's not enough to simply stir the powders together. If you don't have a sifter, pulse the mixture in your food processor.)

Stir in the chocolate chips.

In a separate bowl, whisk together the sugar, unsalted butter, eggs, buttermilk and vanilla extract.

Add the wet ingredients to the dry and stir until just combined using a large rubber or silicone spatula. Resist the urge to mix it smooth. Lumps are good. [The batter will be very thick.]

Using a disher (think lunchroom lady delivery device) or spoon, drop the batter into the prepared tin. The cups should be full. [There is enough batter to fill the cups; use the last of it to form domes on top. Let batter rest for 15 - 20 minutes so the flour has time to absorb liquids in the batter - better rise.]

Park on oven rack and and boost the temperature to 400 degrees F.

Bake for 18 to 20 minutes or until the muffin interiors hit 210 degrees F. [After 9 - 10 minutes, turn the temperature down to 350 degrees.] (A toothpick inserted in the bottom of a muffin should come out clean.) [Do not overbake!]

Remove from the oven and immediately turn the muffins up on their sides so that steam can escape the pan. Skip this step and you'll have gummy bottoms from steaming in the pan. [They are fairly fragile and one broke in half when I took them out. Let them sit in the pan for a couple of minutes to let them set up a bit.]

Serve immediately or store in an airtight container once cooled.

Yield: 12 muffins

Chocolate Breakfast Muffins
from http://www.kingarthurflour.com/

These muffins are rich and tender, high-rising, and deep chocolate, both in color and flavor. Warm from the oven, spread with butter or raspberry jam, they're a totally decadent way to greet the day. We recommend them anytime you feel like treating yourself to something really special.

2/3 cup Dutch-process cocoa
2 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons vinegar
1/2 cup butter, melted; or 1/3 cup vegetable oil
sparkling white sugar or pearl sugar, for topping (optional)

Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.

Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.
Scoop the batter into the prepared muffin pan; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape.

Sprinkle with pearl sugar, if desired.
Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.

Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.

Makes 12 muffins