- Cooking Time:
- Servings: 12
- Preparation Time:
BackstoryTry using chunks of chocolate bigger than the standard chips for these muffins. The large chunks, which stay intact when baked, give every bite just the right proportion of chocolate to muffin.
Although crème fraîche is available in many markets, it is simple to make your own. Mix this batter by hand; it’s easy to do, and helps prevent over mixing, which would make the muffins tough.
Recipe contributed by Joanne Chang and printed in The Essence of Chocolate (Hyperion, 2006). Makes 12 muffins. The muffins can be stored in an airtight container for 1 day. After that, they begin to dry out and toughen.
- Butter and flour for the muffin cups (or paper liners)
- 8 tablespoons (4 ounces) unsalted butter, melted and cooled
- 2 large eggs
- 3/4 cup crème fraîche, homemade (recipe follows) or store-bought
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 ounces SCHARFFEN BERGER 62% Cacao Semisweet Chocolate, cut into chunks
- Position a rack in the middle of the oven and preheat the oven to 350°F.
- Butter and flour 12 muffin cups (3/4-cup capacity) or line with paper muffin liners.
- In a small bowl, whisk together the butter, eggs, and crème fraîche.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the butter-egg mixture and stir with a wooden spoon or rubber spatula just until combined. Fold in the chocolate chunks.
- Divide the batter among the muffin cups. Bake for 20 to 25 minutes, or until the muffins spring back slightly when pressed in the center.
- Let cool in the pan for 10 minutes, then transfer to a cooling rack and let cool completely.