Sunday, November 15, 2009

TWD - Chocolate-Chocolate Chunk Muffins

I know these Chocolate-Chocolate Chunk Muffins were not on the Tuesday with Dorie baking schedule, but I was baby-sitting this weekend and I wanted to bake some the kids would enjoy.

But alas, they weren’t the hit I thought they would be. The kids devoured the leftover batter, but they didn’t care for the finished muffin at all. The biggest complaints were not enough chocolate chunks, not sweet enough, and TOO DRY. Way, way too dry.

The first step in the muffin mixing was melting the bittersweet chocolate and butter in a small bowl. Amanda, my niece, said it smelled divine.

Here are all the pieces-parts waiting to be mixed together: the dry, the wet, the melted, and the chunks (chocolate chunks that is).

Here is everything all mixed up. I didn't think it had enough chocolate chunks, so I threw in an extra handful. In hindsight I should have thrown in three handfuls, some oil, and a little extra vanilla.

Into the oven they go, twelve lovely little muffins to be.

Amanda really liked the taste of the batter. She licked the bowl clean.

Just out of the oven, 375° for 18 minutes (2 minutes less than Dorie suggested). They sure do look good.

But looks can be deceiving. They were a big dissapointment in the taste department. In attempt to mask the dryness, I whipped up some ganache and slathered the top in chocolate stripes. It helped a little, but not much.

I felt they just needed something more. If I ever make them again, I'll add more chocolate, more sugar, more vanilla, and maybe some oil (for extra moistness).

Dorie Greenspan's Chocolate-Chocolate Chunk Muffins

6 tablespoons unsalted butter, melted
4 ounces bittersweet chocolate, chopped into chunks, divided
2 cups all-purpose flour
2/3 cup sugar
1/3 cup cocoa
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
1 large egg
1 teaspoon vanilla extract

Preheat the oven to 375°. Line your muffin pan with paper muffin cups or butter it well.

Melt the butter and 1/2 of the bittersweet chocolate.

In another bowl whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.

Combine the buttermilk, egg, and vanilla in a bowl.

Pour the buttermilk mixture and the chocolate/melted butter mixture into the bowl with all the dry ingredients. Using a rubber spatula, gently and quickly stir to blend. Stir in the remaining bittersweet chocolate.

Divide the batter evenly between the muffin cups and bake for about 20 minutes or until a thin knife inserted into a muffin comes out clean. Let the pan cool on a rack for 5 minutes then remove the muffins.

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