I was at Starbucks on Monday getting my usual unsweetened Black Iced Tea when I glanced into the dessert case hoping to score a Rice Crispy Treat. There were no Rice Crispy Treats to be had, but at that moment, I laid my eyes on this amazing looking chocolate muffin. It was huge and sprinkled with sugar that glistened in the lights…it called my name, but I left Starbucks carrying nothing but my tea. I am not a huge fan of chocolate, but there was something about that muffin that compelled me to hit up the internet and attempt to replicate that sucker. I searched and searched for a copycat recipe, but came up with nothing. I wanted the muffins I was making to have big, beautiful, domed tops with a crunchy blanket of sugar. After realizing I had minimal amounts of chocolate in my pantry, my options dwindled drastically. I finally settled Dorie Greenspan’s recipe for Chocolate-Chocolate Chunk Muffins. This batter was super thick and tasted pretty damn good in its uncooked state, so I had high hopes for the final product. These muffins baked up beautifully and I was certainly impressed with the size and taste. Obviously I do not know how the flavor compares to the Starbucks inspiration muffin, but I can say Dorie’s recipe yields one hell of a chocolate treat!
Chocolate-Chocolate Chunk Muffins
· 6 tablespoons unsalted butter
· 4 ounces bittersweet chocolate, coarsely chopped
· 2 cups flour
· 2/3 cup sugar
· 1/3 cup unsweetened cocoa powder, sifted
· 1 tablespoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1-1/4 cups buttermik
· 1 large egg
· 1 teaspoon pure vanilla extract
· *coarse white sugar
Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds. *Sprinkle tops with coarse white sugar.
Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
*The coarse sugar is not part of Dorie’s recipe, I added it because I wanted a crunchy muffin top!