It’s almost noon and I haven’t actually baked anything. I am however, obsessed with baking a batch of chocolate muffins. The problem is, it’s Friday and the other two members of my family could not care less about chocolate muffins. I had the best ever chocolate muffin in London, but neither my husband nor daughter wanted to try a bite. Up until that London muffin, the idea of chocolate muffins seemed sort of absurd. Why not just bake a cupcake? What’s the difference? The difference was that the chocolate muffin had a beautiful high top, a firm shell and a light (though not runny like Alton Brown’s chocolate muffins) inside.
Alton’s sounds good, though — but kind of a dessert muffin. I don’t need the lava right now.
Nigella’s might work, but I’m worried two tablespoons of cocoa isn’t enough. The muffins lack butter, too.
The muffin recipe I think I’ll end up making is from Diana of Diana’s Desserts. It has baking powder, loads of chocolate, and Diana’s seal of approval which means a lot. I’ll get back to you on this.