Make delicious and tender, yet simple and easy chocolate frosted chocolate muffins for breakfast or brunch.
Rachael Ray is one of my favorite television chefs. She 'measures' by pouring spices into her hand, counting 'turns' around the bowl for liquid ingredients, and 'eyeballing' herbs, spices, flour, fruits, and vegetables. But she's cooking; she is not baking, so accuracy isn't important. Baking recipes are scientific formulas specifically calibrated for optimum results. Don't be scared by that phrase! It simply means that you must know the correct ways to measure, combine, and manipulate ingredients.
The first rule of baking is to always, always follow the recipe. As long as the recipe source is credible (from a published cookbook, trusted source, or established author or expert) your chances of success are very good.
Read through the recipe at least twice to make sure you understand the instructions and all of the terms used. Assemble all of your ingredients, preheat your oven, and you're ready to get started.
For our first recipe, let's make:
Double Chocolate Muffins
- 2 cups flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/3 cup cocoa
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup semisweet chocolate chips
- 2 Tbsp. butter
- 3/4 cup milk
- 1/4 cup sour cream
- 1 egg, beaten
- 1 tsp. vanilla
- 1/4 cup butter
- 1/2 cup semisweet chocolate chips
- 1-1/4 cups powdered sugar
- 1-2 Tbsp. milk
Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners and set aside.
In large bowl, combine flour, sugar, brown sugar, cocoa, baking powder, baking soda, and salt. Mix with wire whisk to combine.
In medium saucepan, combine 1/2 cup chocolate chips with 2 Tbsp. butter over low heat, stirring frequently, until melted. Remove from heat and beat in milk, sour cream, egg, and vanilla.
Add milk mixture all at once to the flour mixture and stir with wooden spoon just until batter forms and the dry ingredients disappear.
Fill each lined muffin cup 3/4 full with batter. Bake at 350 degrees F for 20-25 minutes, until muffins are set and top springs back when lightly touched with finger. Let stand for 5 minutes, then remove muffins from baking pan and cool on wire rack.
While muffins are cooling, combine 1/4 cup butter with 1/2 cup chocolate chips in small saucepan over low heat. Stir until chips are melted and mixture is smooth. Remove from heat and, with wire whisk, beat in powdered sugar, then enough milk until desired consistency is reached. Drizzle frosting over warm muffins. Serve warm or let cool and store at room temperature up to 2 days. Makes 12 muffins
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