Very Chocolate Muffin
Because the chocolate is the star in this recipe, spring for the good stuff, like Valrhona or E. Guittard. You can enjoy the muffins as a snack, or at brunch with some crème fraîche or clotted cream instead of normal muffin accompaniments.
Yield
24 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
chocolate, bittersweet
61% to 70%, coarsely chopped, null |
* |
| 3 | tablespoons |
butter, unsalted
melted |
|
| 8 | large |
eggs
separated, at room temperature |
|
| 1 | teaspoon |
cream of tartar
|
|
| 1.5 | cups |
granulated sugar replacement
|
* |
| 3/5 | cup |
all-purpose flour
(unbleached) |
|
| ¼ | teaspoon |
kosher salt
whisked into flour |
|
| 5 | ounces |
milk chocolate
35%-41%, coarsely chopped |
|
| 4 | ounces |
chocolate, bittersweet
61%-70%, coarsely chopped, null |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
chocolate, bittersweet
61% to 70%, coarsely chopped, null |
* |
| 45 | ml |
butter, unsalted
melted |
|
| 8 | each |
eggs
separated, at room temperature |
|
| 5 | ml |
cream of tartar
|
|
| 355 | ml |
granulated sugar replacement
|
* |
| 142 | ml |
all-purpose flour
(unbleached) |
|
| 1.3 | ml |
kosher salt
whisked into flour |
|
| 144.5 | ml/g |
milk chocolate
35%-41%, coarsely chopped |
|
| 115.6 | ml/g |
chocolate, bittersweet
61%-70%, coarsely chopped, null |
* |
Directions
Preheat the oven to 350°F.
Line two 12-cup standard muffin tins (2½ inches top diameter and 1¼ inches deep) with paper liners. Set aside.
Place 10 ounces of the bittersweet chocolate and the butter in a stainless bowl over simmering water to melt. Set aside.
Put the egg yolks in the bowl of a stand mixer and whisk in ½ cup of sugar. Place the bowl over simmering water, and whisk until yolks reach about 120°F.
Mount the yolks on a stand mixer fitted with a whisk attachment. Whip at high speed until yolks triple in volume. Transfer the yolks into a 3 quart stainless bowl. Set aside.
Place the whites in a clean bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until whites become frothy. Add cream of tartar and increase mixer speed to high. When the whites begin to form soft peaks, add 1 cup of sugar and continue to whip to a shinny firm peak.
Using a spatula, fold the melted chocolate into the yolk mixture. Carefully fold in whites and flour in 3 additions.
Fold in the milk and the remaining dark chocolate pieces, just until incorporated. Do not over-mix.
Using a tablespoon, divide the batter evenly among the muffin cups, filling them about two-thirds full. Bake on the middle shelf of the oven until the top of the muffins form a crust, 20 to 25 minutes.
Remove from oven, and allow to cool for 30 minutes.
