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!

Ingredients

Makes 12 large muffins

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

Preparation

Preheat the oven to 190C/375F.

Combine 280 grams flour, 75 grams cocoa powder, 210 grams brown sugar, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt in a bowl.

Whisk to mix.

Add  200 grams chocolate chips.

Stir to mix.

Combine 2 eggs, 240 ml buttermilk, and 2 tsp vanilla extract in a bowl. Whisk to mix.

Add the melted butter, making sure that it has cooled enough so as to not cook the eggs. Whisk to mix.

Add the liquid mixture to the flour mixture.

Mix with a rubber spatula until just combined. Overmixing makes for tough muffins.

Line a muffin pan with 12 paper liners.

Divide the batter among them. The liners will be full.

Bake at 190C/375F until a toothpick inserted in the center comes out clean.

Remove the muffins from the pan as soon as you can handle them. A spoon can be helpful for this.

Allow to cool to room temperature. Store in an airtight container.