I was craving chocolate last week. When I started thinking about what I should bake, those giant chocolate muffins from Costco came to mind. Except I didn’t want a muffin the size of my hand. I wanted little noshes I could keep on hand for a little while. Because “The Joy of Cooking” has my go-to muffin recipe, I thought I’d see what I could find in the way of chocolate muffins.
Baked goods with melted chocolate can be difficult to make at high altitude. In my experience in the year I’ve been here, I’ve found such treats are one of the most susceptible to collapsing during the baking process. I’ve had the outside cook and crisp before the inside fully cooks. I’ve also had the centers cave in. It has been a learning process.
I couldn’t have asked for these to turn out any better than they did. The batter had a slightly stiff quality to it, which ultimately seemed to help them turn out well. I’ve also learned to spray the paper muffin cups with cooking spray so the muffins won’t stick to them. These are a decadent muffin that can either be a rich breakfast or a dessert for later in the day. Next time I’m craving chocolate muffins, this will be my go-to. No more searching for a better recipe.
2 ounces unsweetened chocolate
1 3/4 cups all-purpose flour
1 teaspoon baking soda (use 1/2 teaspoon if at high altitude)
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 cup (1 stick) butter, softened
1 cup packed light brown sugar
1 cup chocolate chips
Melt chocolate and let cool.
Whisk flour, baking soda and salt together in a separate bowl. Set aside.
Combine buttermilk and vanilla in a small bowl. Set aside.
Beat butter in a large bowl until creamy. Gradually add and beat in brown sugar until lightened in color and texture, 4 to 5 minutes. Add egg and beat until mixed. Beat in the chocolate just until blended. Add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.
Stir in chocolate chips. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 25 to 30 minutes. Let cool for 2 to 3 minutes in the pan before removing to cool completely on a rack.