Why number seven? Because in order to bring you the best muffin recipe, we tested hundreds of different ingredient combinations and mixing methods and … well, OK, it was actually seven. I was totally committed to go to 100 or even 200, but number seven was and is pretty dang awesome. By the way, I don’t really like mixing metric weights with standard volumetric measures like tablespoons, but truth is, it’s easier that way. For you … not for me. Just so we’re clear.
Chocolate Muffins #7
THE DRY GOODS
- 9 1/2 ounces all-purpose flour
- 3 1/4 ounces cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
THE WET WORKS
- 9 1/2 ounces sugar
- 8 tablespoons unsalted butter (melted and cooled slightly)
- 2 large (chicken eggs)
- 8 ounces buttermilk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- Nonstick cooking spray
- Place a rack in the middle of the oven and heat to 375 degrees F.
- Lube the muffin tin with nonstick cooking spray. (I do this inside a plastic grocery bag to keep the spray from going everywhere.)
- Sift the flour, cocoa powder, baking powder, baking soda and salt together into a large bowl. (Air is an important ingredient here so it’s not enough to simply stir the powders together. If you don’t have a sifter, pulse the mixture in your food processor.)
- Stir in the chocolate chips.
- In a separate bowl, whisk together the sugar, unsalted butter, eggs, buttermilk and vanilla extract.
- Add the wet ingredients to the dry and stir until just combined using a large rubber or silicone spatula. Resist the urge to mix it smooth. Lumps are good.
- Using a disher (think lunchroom lady delivery device) or spoon, drop the batter into the prepared tin. The cups should be full.
- Park on oven rack and and boost the temperature to 400 degrees F.
- Bake for 18 to 20 minutes or until the muffin interiors hit 210 degrees F. (A toothpick inserted in the bottom of a muffin should come out clean.)
- Remove from the oven and immediately turn the muffins up on their sides so that steam can escape the pan. Skip this step and you’ll have gummy bottoms. Do you want gummy bottoms?
- Serve immediately or store in an airtight container.