I wasn’t sure if I would post about how to rescue wilted basil, but I’m glad that I did because that post received the highest number of views and likes on the first day of all of my posts so far! Today it’s back to muffins, with the fourth batch of the five that I baked to celebrate my birthday at the office.
The recipe I used from Joy of Baking is a keeper because it was a big hit at the office, especially with my female coworkers. I made a few minor changes: I used 70% dark chocolate chips and I used dark brown sugar rather than light. Both serve to give the muffins a more intense flavor. As with other American muffin recipes I used, the amounts in grams provided are not always corresponding to the amounts in cups, but the amount in cups is the right one and I provide correct amounts in grams below.
The recipe is again easy and just like other muffin recipes, it doesn’t take long at all to make these and the rewards are great. These muffins are really good. If you like chocolate (and who doesn’t), give this a try!
115 grams (1/2 cup) unsalted butter, melted and cooled
2 large eggs
240 ml (1 cup) buttermilk
2 tsp pure vanilla extract
280 grams (1 3/4 cups) pastry flour or all-purpose flour
75 grams (2/3 cup) unsweetened cocoa powder
210 grams (1 1/4 cups) brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
200 grams (1 cup) dark chocolate chips
Preheat the oven to 190C/375F.