Enough with this trying-to-be-healthy attitude! It is now past the half-way mark of my March Muffin Madness and I say let's bring on the decadence. What's more decadent than a rich espresso chocolate muffin studded with chocolate chips?
This recipe is adapted from Dorie Greenspan's Chocolate-Chocolate Chunk Muffin from her cookbook Baking: From My Home To Yours. Ms. Greenspan is one of my favourite cookbook authors and her recipes frequently make repeat appearances in my kitchen. I was looking for a chocolate muffin recipe today and was I ever glad to find hers available on the Epicurious recipe database! This muffin is rich with deep chocolate flavour and it's only mildly sweet. I especially like the crunch that the sanding sugar topping adds.
Ingredients
- 85g unsalted butter
- 60g bittersweet chocolate, coarsely chopped
- 260g all-purpose flour
- 35g Dutched cocoa powder
- 130g granulated sugar
- 2 tbsp ground espresso
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 312mL buttermilk
- 1 large egg
- 2 tsp vanilla extract
- 120g bittersweet chocolate chips
- coarse sanding sugar
Method
- Preheat oven to 375F. Line a dozen-size muffin pan.
- In a small mixing bowl, microwave butter and chopped bittersweet chocolate until melted and smooth.
- In a large mixing bowl, stir together flour, cocoa powder, sugar, espresso, baking powder, baking soda, and salt. In a small mixing bowl, stir together buttermilk, egg, vanilla, and melted chocolate mixture.
- Pour wet ingredients into the dry ingredients in the large mixing bowl. Stir gently until just combined. Fold in chocolate chips.
- Divide batter in muffin pan. Sprinkle with coarse sanding sugar. Bake for 20min or until cake tester comes out clean. Makes 15 muffins.