A sunday morning is complete only with some warm, fresh out of the oven stuff to dig into. And today we had as the title suggests, some double chocolate muffins. This recipe is inspired from the Double chocolate chunk muffins over at Crepes of Wrath.
The muffins are oh-so-soft and fluffy which is something I loved about this recipe. I did a minor change to it though, and did not have any chunks, I added all the chocolate to my mixture itself in the melted form.
Here is the recipe which I followed for 12 regular sized muffins.
Unsalted butter - 3 tbsp
Unsweetened chocolate - 2 ounces
Sugar - 1/2 cup & 1/3 cup
Unsweetened cocoa powder - 1/6 cup
Baking Powder - 1/2 tbsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
Butter milk - 3/4 cup
Egg - 1 regular /small egg
Vanilla Extract - 1/2 tsp
Demerara Sugar - for sprinkling
1. Preheat oven to 190 C and prepare 12 moulds for the muffins.
2. Chop the unsweetened chocolate and put it in a bowl alongside the butter. Now, microwave the chocolate and butter for 1 min in two 30 sec stretches. After 30 seconds, stir the content once. After the contents are melted, add 1/2 cup sugar to the mixture and stir well. Keep aside.
3. In a bowl, sift together the flour, sugar, cocoa, baking powder, baking soda and salt.
4. In a large bowl, whisk together buttermilk, egg and vanilla essence. Following this, add the butter-chocolate mixture into this bowl whisking continuously to incorporate.
5. Now, slowly fold in the flour mixture into the wet mixture. Do not over mix.
6. Now spoon this mixture into the mould, so that the moulds are half filled and sprinkle sugar on the top of each.
7. Bake for 20 mins and check whether a toothpick comes out clean at the end of the time.
Note: In case you are not using liners, then once slightly cooled, remove the muffins from the mould to prevent bottom burning.