When the chocolate craving hits, you just got to cave. What better way than with these deliciously chocolaty melt in your mouth chocolate on top of chocolate muffins. They were that good and got a win win from all household members. So, that's a quadruple win in this case. Take a look and give them a try!
We have all read he recipe headlines, "The Very Best Chocolate Muffins", "To Die For Cheesecake", "Melt in Your Mouth Shortbread", and on it goes. Yes, we have been lured into the den and have taken the bite. Many, many times. Only to be disappointed more times that not. Am I not wrong? This must be some kind of oxymoron because I write s**t like that all the time. Yes, I do. I wouldn't say it, if it were not true. And I am sure (well I don't know the other zillion recipe writers), they all mean it as well. So, what goes wrong between the hopeful headline and your sunken cake?
Honestly, I don't know. That sounds promising doesn't it? It could be a million and one reasons why it doesn't turn out and that is the reality of baking. When people say it's a science, they are not wrong.
Here's a great example of following instructions to the letter only to end in doom.
One morning this week I was rushing out the door as the kids' faces appeared around the doorway looking for breakfast. I told them to make it themselves and ran as fast as I could. In my defence it was 11:22 am! What kind of time is that to get up? School returns soon and I have to keep reminding myself of that. The kids in question are not toddlers by the way. A 15 year old and a verging on 13 year old. I could cook a roast dinner by then! Ok, it wasn't the tastiest, but at least I gave it a whirl. I feel I have failed miserably in parenthood when I look at the saddened affair that is their culinary expertise. Sigh.
While I was out, they made waffles. Good for them. They even printed the recipe from the blog and went from there. Wow. There is hope yet.
Hours later I returned home to a darkened house and two sullen kids lost in a world of technology. Not waffle making, social media. I quickly asked how the waffles were only to get a glare and a huff. So, they were great then.
Far from great I was told. I was even told they were inedible, but they ate them out of desperation as there was nothing in the house to eat and they were starving. Quick, call the child protection services because apparently I am not nourishing my kids well enough. There was then some ranting about how the recipe just had to be wrong because the waffles are nothing like the waffles I make. Ah, the waffles I make.
Trying to do my bit on helping, I went over it with them in fine detail. Well, fine detail that lasted about 52 seconds as that was all the patience they had to listen to their mother talking about recipes.
I don't really know what went wrong with their waffles. But I would like to think the next time around, they work out.
Although there are not always quick fix answers to baking disasters, sometimes a little inside info goes a long way.
I won't get into the lengthy and detailed list of boring baking science, but I will point out a few important things when making these muffins.
Follow the recipe first of all. I know I do talk about substitution and how it is key, but if it's great why change it, right? Use buttermilk not regular milk, real sugar not aspartame, eggs not substitute, butter not oil and the list goes on. When the recipe states don't over mix, it really does mean that. So although it is tempting to keep mixing because it's fun, stop.
Also, measure your ingredients correctly. Flour is the one ingredient that is quite often measured incorrectly. This could make the difference between a great muffin and a choking hazard. Although I state all my recipes in weight and cups, I use the weight. I just find it easier and more accurate. Believe it or not that 10 grams of extra flour can make or break a good muffin.
Make sure the oven is set at the correct temperature. If it's too hot, they will rise quickly and bake on the outside. Then most likely fall. If it's too cold, they may never reach full volume. So, understanding your oven is a good idea.
Ok, now this really is getting boring so I am going to end it there.
These muffins really are delicious and melt in your mouth. I have made them tons and tons of times with no failures to date. So, it is tried and tested.
Now, Happy Baking!
Double Chocolate Buttermilk Muffins
Makes 12 / Prep time: 15 minutes / Bake time: 20 minutes
2 Cups/280 grams flour
3/4 Cup/80 grams cocoa powder
3 Teaspoon baking powder
1/2 Teaspoon salt
1 Cup/200 grams sugar
1 Cup/240 ml buttermilk
1/2 Cup/120 ml melted butter
1 Teaspoon vanilla
1 Cup/170 grams chocolate chips
Preheat oven to 350 degrees F. Grease 12 muffin cups.
In a small saucepan set over a low heat, melt the butter. Remove from heat and leave to cool.
In a large mixing bowl, mix together the flour, cocoa powder, baking powder and salt. Add sugar to combine and set aside.
In a separate medium bowl, whisk the eggs with the milk, melted butter and vanilla. Whisk to combine.
Pour the wet ingredients into the flour mixture and stir just to combine. Do not over mix. Add the chocolate chips and stir just long enough to incorporate them.
Pour batter evenly among the 12 muffin cups. Bake between 15 - 20 minutes, or until a toothpick inserted in the centre comes out clean. Place muffin tray on a cooling rack and leave for about 5 minutes until you turn them out.
Best the day they are made but will keep up to two days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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