Sunday, April 13, 2014

Double Chocolate Buttermilk Quakes

These are muffins.

But, really I have a hard time calling them muffins because they're so decadent.

Usually muffins are hearty, full of whole grains, fruit and maybe nuts.

These chocolate monsters don't have any of that. 

They are full of cocoa and huge dark chocolate chunks. They taste like dessert and I am OK with that. And if you choose to have this for breakfast, then we are probably meant to be friends.

Appropriately, I've named them quakes for their inviting cracked and creviced surface. I just love when this happens.

Smooth-topped muffins are out. Big fat cracks are in!

The crumb is sturdy and dense but moist - everything you'd expect from a muffin, but with mucho chocolate!!

The batter is thick... like holds-the-shape-of-a-scoop-of-ice-cream kind of thick. That's from the melted butter which, although is melted, is still a hard fat... and also due to the truck load of cocoa that goes in. That's how I fit fibre into these muffins that are almost not muffins. Surprisingly there is about 2 grams of fibre per tablespoon of cocoa. These muffins have about 10 tablespoons of cocoa. My kind of math.

The method very much makes this a muffin recipe.

Dry ingredients are combined. Wet ingredients are combined. Dry ingredients go into wet ingredients and everything gets combined.

So to sum it up - these are muffins but almost not muffins.
I don't care what you call them. I just want to eat them. I just want you to eat them. Let's just enjoy this moment. That's what it's alllllll about.


Double Chocolate Buttermilk Quakes
Makes 12 large muffins

2 cups (284 g) all-purpose flour
2/3 cup (56 g) unsweetened cocoa powder
2 tsp baking powder
¾ tsp baking soda
½ tsp salt
2 large eggs                                   
¾ cup plus 2 tbsp (175 g) granulated sugar
7 tbsp (100 g) unsalted butter
1 cup buttermilk
1 tsp pure vanilla extract
125 g/4.5 oz dark chocolate, chopped

Preheat your oven to 200°C/400°F. Line 12 cups of a standard muffin pan with paper liners and set aside.

Sift flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Whisk to blend evenly.

In a large bowl, vigorously whisk together eggs and sugar until pale and thick, about 2 minutes. Stir in melted butter, buttermilk and vanilla extract. Sprinkle dry ingredients evenly onto the surface of the egg mixture and use a rubber spatula to fold it in. Continue to sprinkle in dry ingredients and fold the mixture until just combined. Fold in chocolate chunks with the last batch of flour. Do not over mix. The batter will be very thick and stiff.

Divide batter evenly among muffin cups. Bake until the muffin tops look cracked at the surface and spring back when touched gently, 18-20 minutes. A toothpick inserted into the center should come out clean despite any melted chocolate. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

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