What a great feeling it is to switch on the oven light and see that your muffins have risen up, up, up and have beautiful crowns. It’s especially nice when you’re trying a brand new recipe with flavors you know everyone will love. In this case, it’s chocolate with a hint of spice.
The original version of this recipe is in Jame’s McNair’s Breakfast book, but I cut it in half to make 6. I also used Hershey’s Dark cocoa powder, sour milk instead of buttermilk (I was out), and mixed the ingredients differently. That is, I mixed the cocoa powder with the melted butter to get the lumps out. Plus, I vaguely remember reading somewhere that mixing the butter with the chocolate helps bring out the flavor of the cocoa. Hmm. They did have lots of flavor!
Speaking of which, if you don’t love the chocolate spice combo (not everybody does, right?), just eliminate the cinnamon and cloves and throw in 3/4 teaspoon of vanilla. I made a second batch this way using no spices and a combo of dark chocolate chips and peanut butter chips. The second batch was great too, though they didn’t rise *quite* as high as the cinnamon batch.
- 3/4 cups plus 2 tablespoons all-purpose flour
- 6 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3/8 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 3 tablespoons unsweetened cocoa powder (I used Hershey’s Dark)
- 1 large egg, at room temperature
- 1/2 cup buttermilk or sour milk — don’t be heavy handed with the milk. Err on the side of less.
- 1/4 cup semisweet chocolate chips
- Preheat oven to 400 degrees F. Spray 6 muffin tins with baking spray.
- Thoroughly combine the flour, sugar, baking powder, baking soda, cinnamon, cloves and salt and set aside.
- In a mixing bowl, whisk the melted butter with the cocoa until it is smooth. Whisk in the egg and milk. Add the flour mixture and stir until the ingredients are just blended, then fold in the chocolate chips. Spoon the mixture into the tins, dividing evenly.
- Bake until a wooden skewer inserted in the center of a muffin comes out clean, about 15 (I baked for 18) minutes. Remove immediately from the tins and cool briefly on a wire rack.