In a bowl, beat the eggs, granulated sugar, muscovado sugar, salt, and vanilla extract with a hand mixer on medium speed for 2 minutes.
Switch to low speed and mix slowly for 30 seconds to knock out the large air bubbles.
Add the warmed butter and dark couverture chocolate.
Mix on medium speed for another 30 seconds.
Add the sifted cake flour, baking powder, baking soda, and cocoa powder and fold in lightly with a spatula.
Add the warmed heavy cream and fold in gently with the spatula.
Add the chocolate chips and mix lightly.
Fill the muffin pan about 90% full, top with the remaining chocolate chips, and bake in an oven preheated to 170°C for 23 minutes.
Remove the muffins from the pan and let them cool on a cooling rack.
Tips
On a long, exhausting day, a little chocolate muffin can be a big comfort.
A piping bag or ice cream scoop makes filling the pan easier.
Rather than eating them the day they’re baked, seal them and let them rest for about a day first. They keep at room temperature for up to 5 days.
Chocolate Muffin
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (8 pieces)
- unsalted butter 145g
- egg 150g
- cake flour 160g
- baking powder 4g
- baking soda 2g
- cocoa powder 35g
- sugar 100g
- muscovado sugar 50g, light, or brown sugar
- salt 2g
- heavy cream 50g
- dark chocolate 90g, couverture
- chocolate chips 60g
- vanilla extract 3g
- chocolate chips 30g
Instructions
1. In a bowl, beat the eggs, granulated sugar, muscovado sugar, salt, and vanilla extract with a hand mixer on medium speed for 2 minutes.
2. Switch to low speed and mix slowly for 30 seconds to knock out the large air bubbles.
3. Add the warmed butter and dark couverture chocolate.
4. Mix on medium speed for another 30 seconds.
5. Add the sifted cake flour, baking powder, baking soda, and cocoa powder and fold in lightly with a spatula.
6. Add the warmed heavy cream and fold in gently with the spatula.
7. Add the chocolate chips and mix lightly.
8. Fill the muffin pan about 90% full, top with the remaining chocolate chips, and bake in an oven preheated to 170°C for 23 minutes.
9. Remove the muffins from the pan and let them cool on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/chocolate-muffin/
Hong's Recipe
