Double Chocolate-Chip Muffins

Sweet (Non-Sunday) Yummy Lit Review:

Double Chocolate-Chip Muffins

I finally did it!!
Did what, you ask?

Made muffins that actually look "bakery bought." They are fully risen.

See, in the past my muffins have risen... just not like the muffins you see in stores. I've never been able to make muffins expand very far over the top of their paper tray liners. "Top of the muffin to you" - normally, not so much.

Then, I tried out a recipe in The Baker's Bible (why do all of my baking books have the word 'bible' in the title?). This book made my Sunday evening. It's an English book, so all of the measurements are a bit funky... but I've included the North American equivalents so you may bring these yummy muffins into any kitchen!

The Baker's Bible (p. 426):

200g / 7 oz (1 2/3 cup) flour
60g / 2 oz (1/2 cup) cocoa powder
1 tbsp baking powder
1/2 tsp salt
120g / 4 oz (1 cup) sugar
60g / 2 oz (1/2 cup) plain chocolate chips
30g / 1 oz white-chocolate chips
2 eggs
120 ml / 4 fl oz (1/2 cup) sunflower or vegetable oil
250 ml / 8 fl oz (1 cup) milk
1 tsp vanilla essence

Pre-heat the oven to 400* F. Line a muffin tin with 10 pieces of foil or double paper cases. Sift the flour, cocoa powder, baking powder, and salt into a large bowl. Stir in the sugar and chocolate chips, and make a well in the center.

In another bowl, beat the eggs with the oil until foamy. Gradually beat in the milk and vanilla essence. Pour into the well and stir until just combined. Do not over-mix; the mixture should be slightly lumpy.

Spoon the mixture into the prepared cases, filling each about 3/4 full. Bake until risen, golden and springy when pressed with your fingertip, about 20 minutes. Transfer the tin to a wire rack to cool, about two minutes, then transfer the muffins to the wire rack to cool. serve warm or at room temperature.

The recipe calls for the creation of 10 muffins. I probably could have pulled this off... but I ran out of tray liners at 11PM! Instead, I have eight big and beautiful full-size muffins and eight mini-muffins. Thankfully I had leftover liners from those Christmas-time Peppermint Brownies.

Regardless of their many sizes, this week's muffins are oh-so-good. Chocolately. Moist. Cakey. Risen (I'm sorry, I can't quite get over how they look sitting on my kitchen table).

I made these muffins late Sunday night and thus just a bit late for my normal Sweet Sunday's post. I couldn't wait to wake up early Monday morning to try one of these babies with a cup of steaming coffee!

Bibliographical Reference:
Gray, Deborah, ed. The Baker's Bible: Over 350 Recipes for Breads, Tarts, Cakes, Biscuits, and Pastries. London: Apple Press, 1999.

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