Wednesday, April 23, 2008

Chocolate chunk muffins

Note: French version is on my other food blog La cuisine de Babeth
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God! it was difficult to come up with the ultimate, perfect chocolate chips or chunk muffins recipe. I did a lot of experiments in my tiny kitchen. We have in our apartment what is called in France: une cuisine américaine (American kitchen). It's a comic association once you know the size of American kitchen from each side of the ocean. In France an American kitchen is tiny place where only one slim person can cook, separated from the living room with a bar. And as you know in the US kitchens are huge some times as big as a bowling.
So I tried many recipes with poor results: either the dough was too liquid to form nice rounded and cracked muffins, or too sweet, or even all the chips/chunks/fruits used sank to the bottom.
I turned towards Nigella, the domestic goddess for help. She has a chocolate chips recipe, she knows what she's talking about, but (still one complaint) the batch of muffins was not homogeneous. After a little bit of thinking I found what was wrong in Nigella's recipe: she gave quantities in the metric system, and what she's giving is a little bit more each time as rounded cups. And as everybody knows muffins are Americans so the y need to be treated such as with cups!
However after some tuning I found the ultimate muffins recipe! I'm kind of proud of me :-)

Here my scientific conclusions:
1- use a measuring cup
2- as all muffins makers know: don't over mix! Leave your Kitchenaid or any other stand mixer in your cupboard. A lumpy batter will make the best muffins.
3- I used chocolate chunks instead of chips, the chocolate experience is even better!
4- a little something I've stolen from Nigella: set aside 2 to 3 chunks for each muffins you plan to make for sprinkling before putting them in the oven.
5- (optional) I married quinoa flour with dark chocolate. Quinoa flour has a malt flavor that goes very well with the intensity of dark chocolate

Here Babeth's ultimate chocolate chunk muffins recipe:
Ingredients: (making 12 big muffins)
-1 3/4 cup all purpose-flour
-1/3 cup of quinoa flour (optional if you don't have quinoa flour just use 2 cups of all purpose-flour)
-3/4 cup sugar
-1 rounded teaspoon of baking soda or 1 package of levure chimique
-1 cup of milk
-1/2 cup of sunflower oil
-2 eggs
-5 ounces of bittersweet chocolate, coarsely chopped

Directions:
1- Preheat the oven to 400°F.
2- Place muffin cups in the muffin tin. I used silicon cups, it's more eco-friendly than the paper-ones.
3- With a knife coarsely chop the chocolate. Set aside 2 to 3 chunks for each muffins.
3- In a medium bowl combine the flours, sugar, baking soda.
4- In another bowl whisk the milk, oil and eggs.
5- Pour the milk mix into the dry mix. Add the chunks.
6- Stir just until the it's blended. Don't over mix, a lumpy batter will make the best muffins.
7- Spoon the batter into the muffin cups. Sprinkle on top of each muffins 2 to 3 chunks.
8- Place in the oven rack for 20 minutes at 400°F.


Check my savory muffins recipe: Brussels sprouts muffins
Check other quinoa recipes: quinoa mixed berry muffins, Brussels sprouts and read quinoa cassolettes

8 comments:

Angel said...

Mouth watering muffins!!!

blogueencore said...

super mignons ces muffins, je t,en vole un!!

Proutman said...

humm ca a l'air bon ces trucs.

jj said...

Looks like you found a definite winner here!

Dutrizoo said...

I concur: these muffins were AWESOME.
Kudos to Babeth for the great research and thus advancing the state of human knowledge!

Lina said...

those muffins look great! I love the little colorful muffin cups too!

Babeth said...

Thanks all! I love reading your coments, it keeps the blog alive.
Lina: the colorful cups are in silicon and reusable (eco-frinedly)

Mix & Majch said...

they taste soooo goodddd

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