Chocolate Muffins

Name: Chocolate Muffins
Total time: 40 min
Yield: 12
Ingredients: ½ cup cocoa powder; ½ cup coffee (hot — or hot water); 3 oz dark chocolate (melted); 1 ¾ cup flour; 1 tsp baking soda; ½ tsp baking powder; ¾ tsp salt; 2 unit eggs; ¾ cup sugar; ⅓ cup brown sugar; ½ cup vegetable oil; ⅔ cup buttermilk; 2 tsp vanilla extract; 1 ½ cup chocolate chips (a lot, some reserved for the tops)

Breads & Baking · American

14 ingredients · 40 minutes · 12 servings

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391kcal5.3g protein18.2g fat53.2g carbs~$0.91/ serving*

Contains gluten, dairy, egg · sometimes contains soy — check the label

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (chocolate chips, chocolate dark)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

½ cup	cocoa powder
½ cup	coffee (hot — or hot water)
3 oz	dark chocolate (melted)
1 ¾ cup	flour
1 tsp	baking soda
½ tsp	baking powder
¾ tsp	salt
2 unit	eggs
¾ cup	sugar
⅓ cup	brown sugar
½ cup	vegetable oil
⅔ cup	buttermilk
2 tsp	vanilla extract
1 ½ cup	chocolate chips (a lot, some reserved for the tops)

Steps

Infuse4 min
the bloom: hot coffee over the cocoa, melted chocolate in
- coffee
- dark chocolate
cocoa whisked with the hot coffee to a slurry, the melted dark chocolate stirred through — blooming wakes cocoa the way dry-toasting wakes spices, and the coffee deepens chocolate without announcing itself; this cooling slurry is the flavor core
Whisk3 min
eggs + sugars + oil + buttermilk + vanilla, slurry in
the wet side built and the cooled slurry whisked through — dark, glossy, and thinner than the banana batter, which the flour side is sized for
Fold2 min
dry in ten strokes, chips at stroke eight
- baking soda
- chocolate chips
flour + soda + powder + salt folded to barely-combined with most of the chips — the muffin-method commandment unchanged: lumps over rubber, every time
Bake19 min
425°F for 5, then 350°F, reserved chips on top, tester with melted streaks
cups filled to the brim, reserved chips pressed onto the crowns, the dome trick running as ever — pulled while a tester shows moist crumbs and molten chip-streaks, which are two different things the baker must learn to tell apart; the second is the muffin working
Rest8 min
5 in the tin, eaten warm — the entire point
briefly racked and served while the chips still flow — the viral muffin's whole reputation was the warm interior, and no photograph of one has ever been taken at room temperature