Have you ever been on a long trip and just needed a yummy snack? We have, and that is when I make chocolate muffins. They are deliciously rich, so definitely a treat. 🙂 Even Dad, who is not a chocolate lover (is any guy?) likes them!
Double Chocolate Muffins – From the “Joy of Cooking”
Prep time: 20 minutes Bake time: 25-30 minutes Oven Temp: 350 degrees Makes: 14
2 oz. unsweetened chocolate
1 3/4 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1 tsp. vanilla
8 Tbsp. (1 stick) butter
1 c. brown sugar
1 egg
1 c. chocolate chips
1) Whisk the flour, baking soda, and salt together and set aside. In another bowl combine the buttermilk and vanilla and set aside.
Tip: if you are out of buttermilk you can mix a cup of milk with a tablespoon of vinegar or lemon juice.
2) Melt the unsweetened chocolate, and let it cool a little.
Tip: I always melt a little more than 1/4 c. chocolate chips (to equal about 1/4 c. or 2 oz.) in the microwave for about 1 minute stirring and watching. It is much easier than the stove, and we never have UN-sweetened chocolate on hand!
3) Beat the butter until creamy (about 30 seconds). Gradually add and beat the brown sugar in on high speed for about 4-5 minutes until lightened in color and texture. And yes, it does actually lighten in color!
4) Beat in the egg. Then beat in the chocolate till just blended.
5) Mix in the flour mixture in 3 parts, alternating with the milk mixture in 2 parts scraping the sides as necessary. I like to mix it till nice and fluffy, but it says to beat “…on slow… until smooth”.
6) Stir in the chocolate chips.
Fill the lined or greased muffin cups about 3/4 full. I usually get about 14-15+ normal (i.e. 2″ x 1 3/8″) sized muffins out of this recipe. Put them in the middle of a 350 degree oven for about 25-30 minutes, or until a knife inserted in the middle comes out clean.
Let cool on a rack – It is difficult to eat them when hot – I have tried).
Enjoy warm or cold!
~Ann
Rosehaven Homestead 
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