Chocolate-Chocolate Chunk Muffins

Normally I am not a big chocolate person. Sure I like it but I don't go out of my way to eat it or devour it like a chocolate obsessed fanatic (and I've known quite a few of those). I'm more of a chocolate flavored dish or recipe fan than chocolate bar fan. My chocolate cravings do hit though as they do with most women (and we all know when that usually is ;). My favorite chocolate to reach for when I do desire a taste is Cadbury. No, not the Hershey made wrapped in the Cadbury wrapper you tend to find in the States ... actual Cadbury chocolate made in the UK. I know I should be saying fancy, super high quality chocolate made by Ghiradelli or some other such place. While I do enjoy those chocolates on occasion (I'd be crazy not to really), its just chocolate to me. Nothing special. Maybe I've just never tasted truly wonderful high quality chocolate. Maybe I haven't found one I can afford! lol

Cadbury isn't anything special either but what makes it my favorite isn't the taste (though it is quite tasty). Truthfully, its the memories of eating it in London on my semester abroad two years ago. I know...a silly reason to pick Cadbury as my favorite chocolate. But remembering sneaking it in to a play to nibble on or sitting crossed legged on my tiny bed while chatting with my roommate about everything we've done in London as we eat bar after bar...that's what makes it my favorite.

While flipping through Dorie Greenspan's Baking From My Home to Yours, I saw a very tempting picture of her Chocolate-Chocolate Chunk Muffins. Unable to resist, I quickly made up a batch to take to work in the morning. I made a few changes to the recipe, mainly using semi-sweet and tossing in some white chocolate chips. I didn't have any bittersweet in my pantry so I made due with what I had. I think the muffins would have been delicious using the bittersweet only but I prefer my chocolate to be sweeter. The combination of semi-sweet and white was scrumptious! I have half a mind to keep them all for myself! The recipe says it makes 12 muffins, but I think it may make a couple more than that. I ended up using all the batter in 12 tins to make big, puffy muffins. The puffed up but didn't spill over and stick to the pan. Perfect. Once again Dorie delivers!



Chocolate-Chocolate Chunk Muffins

INGREDIENTS:
6 tablespoons unsalted butter
4 ounces bittersweet chocolate, coarsley chopped
2 cups flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspon salt
1-1/4 cups buttermik
1 large egg
1 teaspoon pure vanilla extract

PREPARATION:

Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.

Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Makes 12 muffins.

Adapted from Baking from My Home to Yours by Dorie Greenspan