My Recipe Box

Rich Chocolate Muffins

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Yields about 20 medium muffins.

  • To learn more, read:
    Make-Ahead Muffin Batters
  • by from Fine Cooking
    Issue 29

These deeply chocolate muffins benefit from a good chocolate; I use Callebaut.

  • 10 oz. bittersweet chocolate
  • 8 oz. unsweetened chocolate
  • 1-1/4 lb. (2-1/2 cups) unsalted butter
  • 1 lb. (3-1/2 cups) all-purpose flour
  • 4-1/2 cups sugar
  • 12 eggs, cracked into a bowl

In a saucepan, melt the two chocolates with the butter. Cool slightly. In a large bowl, mix the flour and sugar. Whisk the eggs into the dry ingredients. Pour the chocolate into the egg mixture and stir until well blended; chill at least 3 hours. Heat the oven to 350°F. Line a muffin tin with muffin papers. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup (refrigerate extra batter in an airtight container for up to a week). Bake the muffins until the tops puff and crackle and are slightly soft to the touch, and a toothpick stuck in the center has moist but not wet crumbs clinging to it, about 30 minutes.

nutrition information (per serving):
Size : per muffin; Calories (kcal): 630; Fat (g): fat g 38; Fat Calories (kcal): 340; Saturated Fat (g): sat fat g 22; Protein (g): protein g 9; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 73; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 45; Cholesterol (mg): cholesterol mg 190; Fiber (g): fiber g 3;

Photo: Ben Fink

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