dark chocolate muffins


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
  1. Pre-heat oven to 350 degrees Fahrenheit. Spray muffin tin with cooking spray.
  2. In a small bowl, whisk together flours, cocoa powder, baking powder, baking soda, and salt. Stir in chocolate chips.
  3. In a separate, large bowl, combine butter, sugar, egg, vanilla, and milk until a homogeneous mixture forms.
  4. Add the dry ingredients to the wet ingredients, and carefully stir until a batter is created.
  5. Evenly distribute batter into prepared muffin tin, and bake for approximately 15 minutes or until an inserted toothpicks comes out clean.
  6. 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.


2 responses »

  1. I am sure Andy will love your muffins. Isn’t it nice to have him home and for how long? I bet you will have to do alot more baking. Have fun baking and having Andy Home. Grandma Eckerle

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s