My brother is coming home tomorrow (I have not seen him since Christmas!), and I wanted to have a baked treat in the house for him to enjoy. I decided to bake his favorite muffins, only I wanted this batch of muffins to be better than the last. I made the following adjustments to the recipe:
- Increasing the amount of flour from 3/4 cup to 7/8 cup
- Using both unbleached all-purpose flour and whole wheat pastry flour
- Decreasing the amount of cocoa powder from 1/3 cup + 2 Tablespoons to 1/3 cup
- Using only dark chocolate chips instead of a combination of dark and semi-sweet chocolate chips
- Using 1/2 stick (1/4 cup) melted butter instead of 1/3 cup canola oil
- Increasing the amount of milk from 1/2 cup to 2/3 cup
- Decreasing the oven temperature from 375 degrees Fahrenheit to 350 degrees Fahrenheit
Overall, I am pleased with the outcome of the muffins. They are dense, more moist than my previous batch, not too sweet, and have a rich, yet not overpowering, dark chocolate flavor. Their color is also very dark, and I find this satisfying, as it makes the muffins seem more wholesome. I like to eat these muffins at room temperature–not warmed up–as the dark chocolate chips remain in a slightly melted state, are smooth, and are almost cold, making their burst of intense chocolate flavor amidst the delicate chocolate muffin almost refreshing.
Dark Chocolate Muffins recipe adapted from joyofbaking.com
- 1/2 cup whole wheat pastry flour
- 3/8 cup unbleached all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse grain salt
- 1/2 cup dark chocolate chips
- 1/2 stick butter, melted and cooled
- 1/2 cup white sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2/3 cup milk
- Pre-heat oven to 350 degrees Fahrenheit. Spray muffin tin with cooking spray.
- In a small bowl, whisk together flours, cocoa powder, baking powder, baking soda, and salt. Stir in chocolate chips.
- In a separate, large bowl, combine butter, sugar, egg, vanilla, and milk until a homogeneous mixture forms.
- Add the dry ingredients to the wet ingredients, and carefully stir until a batter is created.
- Evenly distribute batter into prepared muffin tin, and bake for approximately 15 minutes or until an inserted toothpicks comes out clean.
- Allow muffins to cool in muffin tin for 5 minutes before transferring to a cooling rack to cool completely. Store in an air-tight bag or container.