Chocolate Muffin Tops or Muffins

  • Serves: Makes 12 muffin tops or muffins
  • Baking Temp (degrees F): 350
  • Views: 14944
  • Comments: 35

Muffins and photos by Orange Piggy © Sarah Phillips

Muffins and photos by Orange Piggy © Sarah Phillips
I created this recipe for Chicago Metallic Bakeware's 10th Anniversary for their invention of their Muffin Top Pan. In order to get the optimal chocolate taste, this recipe has more cake-like proportions. They bake with a flatter top than a regular muffin because of it. The muffins have a double blast of chocolate - cocoa powder and melted chocolate - making them a favorite choice for chocolate lovers!

2 1/4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/4 cup Dutch-process or natural cocoa powder; spoon into measuring cup and level to rim
SARAH SAYS: Recipe works best with Dutch-process cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup whole or 2% milk; use cold - does not have to be at room temperature
1 cup sugar
2/3 cup vegetable oil
2 large eggs; use cold - does not have to be at room temperature
2 teaspoons vanilla extract
2 ounces semisweet or bittersweet chocolate, melted and cooled

1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray the inside of a 12 muffin top cups or standard size muffin tins with nonstick oil spray.
2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Sift if the cocoa powder is lumpy. Set aside.
3. In a medium bowl, combine the milk, sugar, vegetable oil, eggs and vanilla. With a handheld mixer on medium-low speed, combine until the mixture becomes bubbly.
4. Make a well in the center of the flour mixture and pour in the milk mixture. With a few strokes of a spoon, combine the ingredients until just mixed. Stir in the cooled melted chocolate and mix to combine. With a hand-held mixer on low, blend the ingredients until smooth, about 20 seconds.
5. Divide the batter evenly amoung the muffin top tins, filling to the rims or fill muffin tins 3/4 full. Lightly spread as much as you can to the edges of the muffin top tins.
6. Bake for 20 to 25 minutes until the top of a muffin springs back when lightly pressed with a fingertip. Remove from the oven and let sit for 10 minutes in the pan before removing to a wire cake rack to cool.

Keeps for a few days at room temperature, well wrapped. Freezes for a month or more.

From Baking 9-1-1, by Sarah Phillips, Simon & Schuster, 2003

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