Chocolate muffins
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Sometimes you need a quick bread, like these muffins, for a grab-and-go breakfast or even a snack or dessert. And, these rich tasting muffins offer everything you’d expect – they’re a moist crumbly cake with lots of chocolaty goodness. Experiment with this recipe and try sprinkling the muffins with a pinch of sea salt for a sweet and savory flavor contrast. Or consider adding 1/2 teaspoon of cinnamon for a touch of spice or swap hot water with hot coffee, or add 1/2 teaspoon of instant espresso to the dry ingredients for more depth and richness. Store leftover muffins at room temperature in an air-tight container for 2 to 3 days.
Ingredients
Cooking spray
2 spray(s)
All-purpose flour
1¼ cup(s)
Baking powder
1½ tsp
Baking soda
1 tsp
Table salt
⅛ tsp
Sugar
9 Tbsp, granulated
Egg
2 large egg(s), beaten
Vanilla extract
1 tsp
Bittersweet chocolate
2½ oz
Unsalted butter
3 Tbsp
Hot water
1 cup(s), almost boiling
Powdered sugar (confectioner's)
1½ Tbsp
Instructions
1
Preheat oven to 350°F. Line a 12-hole muffin pan with cupcake liners or coat pan with cooking spray.
2
In a large bowl, sift together flour, baking powder, baking soda and salt; set aside.
3
Using an electric mixer, in another large bowl, beat granulated sugar, eggs and vanilla until light and somewhat fluffy.
4
Melt butter and chocolate in a double-boiler over very low heat, stirring constantly, so it doesn’t burn.
5
With electric mixer running on slow, pour warm chocolate mixture into eggs until thoroughly combined. Add flour mixture and hot water, alternating in batches, until just combined.
6
Pour batter into muffin holes about 2/3s full. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 minutes. Place pan on a wire rack for 2 minutes and then remove cupcakes from pan to cool completely. Once cool, dust with powdered sugar. Yields 1 cupcake per serving.
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