Three weeks ago I thought chocolate muffins were just an excuse to call cupcakes muffins so that you could eat them for breakfast and not feel guilty. I’ve changed my mind. During our trip to London we found chocolate muffins in several bakeries and they were so much more than just unfrosted chocolate cupcakes.
Good chocolate muffins like the ones I tried in London are different from cupcakes. They’re heavier, have bigger crowns and are in some cases even richer than cupcakes. Furthermore, a good chocolate muffin should not need frosting.
Thanks to your comments, Google and Food TV, I have at least 5 chocolate muffin recipes to try. I’ve made a dent and have tested one. Tonight, while simultaneously preparing an Asian entree from from Cooking Light, I threw together some chocolate muffins recommended to me by Joe, who got the recipe from the always reliable King Arthur Flour company. End result – good, rich muffins which were requested and eaten for dessert by my daughter. This says a lot since she’s a five year old who generally eats the icing off cupcakes and throws away the “stalk”. The muffins pleased a tough audience.
Recipe is below. I used Hershey’s Dark unsweetened cocoa powder, the only Dutch process cocoa I had in the house and the reason why mine are almost black (second photo only). While these are on the heavier side and not the same as the one I had in Europe, like these. I did find the combo of all-purpose flour and 3/4 cup whole wheat pastry flour inconvenient and strange, but I had the wwpf on hand and went with it anyway.
Update: These days I just use all-purpose. Also, the recipe on King Arthur’s site has been updated, but after making these multiple times I’m happy with this older version which uses a little less flour, more milk and a higher temp.
King Arthur Chocolate Muffins
- 2/3 cup Dutch-process cocoa 56 grams
- 1 3/4 cups all-purpose flour 250 grams
- 1 1/4 cups light brown sugar 245 grams
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 eggs 100 grams
- 1 cup whole milk
- 2 teaspoons vanilla
- 2 teaspoons vinegar
- 8 tablespoons butter melted or 6 tablespoons oil (I use oil now)
- 3/4 cup Ghirardelli bittersweet chips
- Preheat oven to 425 degrees F. Line 12 muffin cups with paper liners or spray with cooking spray.
- In a large bowl, whisk together cocoa, flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together eggs, milk, vanilla and vinegar. Add this mixture to the dry ingredients. Pour in the melted butter. Using a wooden spoon, stir this together just until combined.
- Evenly divide batter between 12 muffin cups (or use 14 or 15 cups for smaller muffins).
- Bake for 15 to 20 minutes, or until a toothpick placed in the center comes out clean or with a few moist crumbs attached. Remove and place pan on a wire rack for 5 minutes. Remove the muffins from the pan and let cool completely.