Rich Chocolate Muffins

Yields about 20 medium muffins.

To learn more, read:
Make-Ahead Muffin Batters
by Kathleen Stewart
from Fine Cooking
Issue 29
Last Edit Date: 7/19/2011 4:13:17 PM

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

more about:

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): 38; Fat Calories (kcal): 340; Saturated Fat (g): 22; Protein (g): 9; Monounsaturated Fat (g): 10; Carbohydrates (g): 73; Polyunsaturated Fat (g): 2; Sodium (mg): 45; Cholesterol (mg): 190; Fiber (g): 3;