Chocolate Muffins

Chocolate Muffins

5 oz. bittersweet chocolate

4 oz. unsweetened chocolate

1 1/4 C. unsalted butter

1 3/4 C. all-purpose flour

2 1/4 C. sugar

6 eggs, cracked into a bowl

In a saucepan, melt the two chocolates with the butter. Cool slightly. In a large bowl, mix the flour and sugar. Whisk the eggs into the dry ingredients. Pour the chocolate into the egg mixture and stir until well blended; chill at least 3 hours.

Heat the oven to 350°F. Line a muffin tin with muffin papers. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup.

Bake the muffins until the tops puff and crackle and are slightly soft to the touch, and a toothpick stuck in the center has moist but not wet crumbs clinging to it, about 30 minutes.


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