This chocolate chocolate chip muffin recipe, adapted from the Double Chocolate Muffin recipe in the Joy of Cooking, is one of my favorites. The muffins are loaded with chocolatey goodness and make a wonderful breakfast treat or a chocolate fix any time.
First things
1 cup lactose free milk
1 tablespoon lemon juice
Stir the lemon juice into the milk and let stand at room temperature for 10 minutes. Alternatively use 1 cup of buttermilk.
2 ounces unsweetened chocolate
Melt the unsweetened chocolate in the microwave for 45 seconds at 80% power. Stir. If not completely melted, microwave at 80% power for 20 seconds more. Stir and repeat until melted.
Preheat the oven to 425°.
Line a 6 count jumbo muffin tin with paper cups.
Other ingredients
1 ¾ cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla
4 ounces (1 stick) butter at room temperature
1 cup light brown sugar, packed
1 large egg at room temperature
1 cup chocolate chips
Mixing the batter
Sift together the flour, baking soda and salt and set aside. Stir the vanilla into the milk.
In the bowl of an electric mixer, beat the butter until creamy. Add the sugar and beat until the color lightens. Add the egg and beat until well combined. Add the melted chocolate and beat until combined.
With the mixer on the lowest speed, alternately add the flour and milk, beginning and ending with flour. Beat until well combined. Stir in the chocolate chips.
Baking the muffins
Evenly divide the batter across the 6 lined muffin cups. Bake for 5 minutes then lower the oven temperature to 350° and bake for 20 – 25 minutes or until a toothpick inserted into the center of a couple of muffins comes out clean. Leave the muffins in the pans until cool enough to handle and then remove from the tin and cool on a wire rack.
Serving and storing
Serve warm or at room temperature.
Once completely cool the muffins may be stored in an airtight container for a few days or frozen for longer storage.
Thaw frozen muffins at room temperature or by microwaving for 30 seconds. Once thawed muffins may be reheated at 350° for 5 to 7 minutes.
