Happy September! From the official end of summer and beginning of fall, to the much beloved back to school rituals, to the shift away from humid temperatures, to apple season, to the emerging return of autumnal colors in the landscape, and yes, even to my (milestone) birthday, September has always been my favorite month of the year. Not even the reality of living in a Pandemic for last six months can spoil the month. For at least thirty days I am going to give myself a reprieve and spend more time focusing on what's right in the world rather than what's no longer 'normal' about it. Not even a broken arm will stop me from enjoying my favorite month or hold me back from going on a much anticipated adventure in the mountains. For those of you who have spent any time in this space or with me, you know I have had my whining and WTF moments. But this month, only good vibes, positive vibes will be allowed. And as far as recipes go, well you might see things containing only those ingredients that bring me joy. Things like chocolate.
In the spirit of "more is almost always better" what better way to start the month on the blog than with a recipe for moist, decadent, bakery style Double Chocolate Chunk muffins.
The chocolate chips on top of the muffin are simply are a prelude to the chunks of chocolate awaiting inside. Dutch-processed cocoa and strongly brewed hot coffee not only further deepen the rich chocolate flavor, they help to create a perfect richly chocolatey muffin.
Chocolate and cocoa are not the only ingredients contributing to these sinfully delicious muffins. The use of canola oil and sour cream help to keep the muffins moist. The use of an extra egg yolk adds density and moistness to the muffin. Because vanilla is a flavor enhancer be certain to use a good quality one. Like vanilla, salt is also a flavor booster. Unless a recipe calls for sea salt, I always use Kosher salt when baking. The baking powder helps to increase the volume of the baked muffin as well as lighten its' texture. Together all of the ingredients come together to create the most beautifully textured and flavorful muffin.
Similar to the Banana Nut Streusel Muffins, these muffins begin baking in a preheated 425 degrees (F) oven (for only 6 minutes) before they finish baking in a 350 degree (F) oven (for 16-20 minutes). That blast of high heat helps to activate the leavening power of the baking powder creating a beautiful dome top to the muffin. But unlike those muffins, the batter for the Double Chocolate Chunk Muffins gets a short rest in the refrigerator for 15 minutes. This relatively short rest period further helps to create a muffin with a high end bakery finish.
When you make a batch of these muffins, spread the joy and share them with friends and/or family. I feel compelled to tell you it might be a tad dangerous to keep all of them in your house. Unless, of course, you freeze them. Because they will be calling out to you!
Recipe
Double Chocolate Chunk Muffins
Makes 14 regular sized muffins
Ingredients
1 2/3 cups (217g) all-purpose flour
3/4 cup (75g) Dutch processed cocoa, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher salt
1/2 cup strongly brewed hot coffee
1 cup (200g) granulated sugar
1/3 cup canola or vegetable oil
2 large eggs and 1 large egg yolk
2 teaspoons vanilla
3/4 cup sour cream
2 1/2 cups (425g) dark chocolate or semi-sweet (at least 53% cocoa) chocolate chips, divided
Directions
1. Preheat oven to 425 degrees (F). Line a muffin tin with cupcake papers. Set aside.2. In a medium sized bowl, whisk together 1/4 cup (25g) of cocoa, the all-purpose flour, baking powder, baking soda and Kosher salt. Set aside.
3. In a small bowl whisk together the remaining 1/2 cup (50g) of cocoa and the hot coffee until smooth and slightly thickened.
4. In the bowl of a standing mixer fitted with a paddle attachment, beat the sugar, oil, eggs, egg yolk and vanilla for approximately one minute.
5. Add in the cocoa mixture. Beat just until incorporated.
6. Beginning with the flour mixture, add the dry ingredients and sour cream in a total of five additions (3 for the flour, 2 for the sour cream). Mix until additions are just incorporated. Be careful to not over beat.
7. Add in 2 cups (340g) of the chocolate chops. Mix until blended.
8. Cover the batter with plastic wrap and chill in the refrigerator for 15 minutes.
9. Using a large ice cream scoop, fill the cupcake papers just a smidge below the top.
10. Generously sprinkle the remaining 1/2 cup (85g) of chocolate chips on top.
11. Place the muffin pan on a baking sheet and insert into the preheated oven. Bake for 6 minutes. Then immediately reduce the oven temperature to 350 degrees (F) and continue baking for another 16-20 minute or until muffins have risen and are slightly firm to the touch. A toothpick inserted into the muffin should come out clean. Do not over bake or the muffins will be dry.
12. Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Allow muffins to cool to room temperature.
Notes: (1) Unless you have a 15 cup muffin tin you will need to bake the remaining 2 Double Chocolate Muffins after the first dozen have baked. (2) Use good quality chocolate chips. These Dark Chocolate Morsels from Nestle are my current favorites. (3) Wrap in cellophane bags, tie with a string or ribbon and share with friends. (4) Baked muffins can be stored in the freezer for up to two months. Place muffins in individual freezer plastic bags. (5) Muffin ingredients inspired by a recipe from Gaby Dalkin in her cookbook "What's Gaby Cooking: Eat What You Want: 125 Recipes for Real Life". Baking process inspired from multiple sources.
