Tuesday, March 1, 2011

Chocolate Muffins

It seems that there is room in this world for another chocolate muffin recipe. You see, I already have a Perfect chocolate muffin recipe. It's a family favorite from Mollie Katzen's Sunlight Cafe cookbook. (Read the recipe over on my other blog.) Those muffins are light, chocolatey, and simply cannot be improved upon.

But I recently found a new favorite cookbook author: Dorie Greenspan. And it seems that Dorie has a chocolate muffin recipe that competes with the Perfect Mollie Katzen ones I referenced above. And we're talking serious neck-and-neck competition.

We're also talking serious chocolate flavor. The kind that you can only get using a combination of chocolate bits, cocoa, and melted chocolate. The buttermilk gives these muffins a tang. All that chocolate gives them a kick. This is a recipe you've got to try.

Chocolate Muffins from Dorie Greenspan's Baking
I used chocolate chips instead of the bittersweet chocolate, and these were fantastic. 

3/4 stick butter
4 ounces bittersweet chocolate, coarsely chopped (or substitute chocolate chips)
2 cups flour
2/3 cup sugar
1/3 cup cocoa powder (the recipe says to sift it, but I didn't)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 egg
1 teaspoon vanilla extract
1 tablespoon turbinado sugar, optional

Preheat the oven to 375*. Fit the molds in a regular size muffin pan - the kind with 12 molds - with paper muffin cups.

Melt the butter and HALF the chocolate (or chips) in a microwave or double boiler.

In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt. In a separate bowl whisk the buttermilk, egg, and vanilla together. Add this mixture to the dry ingredients along with the melted butter and chocolate. Combine gently (don't overmix). Stir in the remaining chocolate or chips.

Divide the batter evenly among the 12 muffin cups. Bake for 20-25 minutes, until a toothpick inserted in the center of the muffins comes out clean. Cool the muffins for a few minutes in the pan before removing them and cooling on wire racks.


  1. I was going to ask if there is any way I can make this into a legitimate breakfast item...but then I saw the label. (Okay, maybe I sort of knew the answer!) Shabbat breakfast is legitimate though, right?

  2. I am glad you got Dorie's book. Almost of all of her recipes are keepers. If you are interested, there is a small group of women who bake from the book (there is the huge group also but that is closed.) Let me know and I can send you the info so you can check it out.

    I have to look up the brand of the Sausages. I buy turkey and sausages and for years, I didn't buy them either because I also thought of them as treif. There was something about being turkey that made them OK. We don't eat much meat but I do use the sausages.

    One other note, I have gotten rid of three boxes of pasta and several odds and ends. I used up a good share of the meat but I do have a roast and I am not sure what to do with it. I still have lots of rice but it does not have to be cleared out of the house, so I am not pushing that. Frozen veggies have diminished but not enough. That is a quick update.

  3. Back to wish you and yours a Gut Shabbos.

  4. Am suffering from a chocolate attack, now. Lovely muffins!


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