Chocolate Chunk Muffins


These are REAL chocolate muffins.  A lot of the muffins sold in coffee shops are really cupcakes being packaged and sold as muffins.  Pshhh…they’re just a bunch of muffin posers.  Muffins are drier, have a coarser crumb, are less sweet, and are made via a different baking method.  These are also a lot easier to make.  No stand mixer needed, no hand mixer needed.  Just some good old elbow grease, a couple bowls, a spatula, and a whisk.

Just remember to leave the batter nice and lumpy. If you stir it until it’s smooth and consistent and you don’t see any more flour, you have stirred too much.  It’s kind of hard to tell with the lighting, but if you look closely you will see there is unmixed cocoa powder and lumps in my batter:

Nothing wrong with a few lumps.  I’m convinced the Black Eyed Peas were secretly singing about muffins in that “Lovely Lady Lumps” song.  Just kidding.  What happens if you overmix?  Drier muffins.  Now you wouldn’t want that, would you?  Next, use a disher to drop scoops of batter into the muffin tin, filling the cups completely:

Put the muffins in the oven and bump the temperature up to 400 degrees F.  Bake for 20 minutes, until the interior of the muffin is 200 degrees on an instant read thermometer.

Chocolate Chunk Muffins

Ingredients:

9½ oz all purpose flour (about 2 cups)

3½ oz cocoa powder (about 3/4 cup)

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1½ cups sugar

2 extra large eggs

8 tbsp unsalted butter, melted

1 cup plain yogurt (or buttermilk)

1 tbsp vanilla extract

1½ cups chocolate chunks or chocolate chips


Directions:

Preheat the oven to 375 degrees F. Line a muffin tin with paper cups.


Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Toss the chocolate chunks into the dry ingredients (coating the chocolate chunks with flour prevents them from sinking to the bottom of the muffin while baking).


Whisk together the sugar, butter, eggs, yogurt, and vanilla until well blended and consistent.


Stir the wet mixture into the dry and stop stirring when the flour has disappeared, but there are still lumps. If you stir it until it's smooth and consistent and you don't see any more flour, you have stirred too much. Overmixing will yield a drier muffin.


Use a disher to drop scoops of batter into the muffin tin, filling the cups completely.


Put the muffins in the oven and bump the temperature up to 400 degrees F. Bake for 20 minutes, until the interior of the muffin is 200 degrees on an instant read thermometer (or a toothpick inserted into the center comes out clean).


Recipe adapted from Alton Brown's Chocolate Muffins #7 from his book I'm Just Here For More Food.