Honestly, I’m not the biggest chocolate muffin fan. There’s something about chocolate flavored breads that I am not particularly fond of. However, these muffins are the shiznit (there’s nothing better than 90s slang). Try them for yourself.
Have you ever wondered what gives muffins their elevate center? If we assume that the muffin batter has evenly incorporated the baking soda and baking powder, then it stands to reason a muffin would be plateau shaped rather than hill shaped. So there must be another reason.
Let’s consider what a muffin rise looks like. The outside of the muffin is the lowest portion of the muffin whereas the center is much more elevated than the rest of the muffin. Something must be stopping the outside of the muffin from rising. The answer is the muffin tin itself.
Heat spreads from the outside of the muffin to the inside via contact with the muffin tin. Because the outside gets hotter faster, the proteins and starches set before the baking soda and baking powder are completely able to react and produce carbon dioxide. The middle of the muffin has a longer period for carbon dioxide production, so it rises the most considerably.
All-purpose flour- 2 cups
Cocoa Powder- ¾ cup
Baking powder- 2 tsp
Baking soda- 1 tsp
Salt- ½ tsp
Sugar- 1 cup
Unsalted butter- 8 tbs melted
Whole milk- ¾ cup
Yogurt- 2/3 cup
Extras- Chocolate chips- 1 cup
1) Mix the dry ingredients
2) Whisk the wet ingredients
3) Stir the wet ingredients into the dry ingredients
4) Fold the chocolate chips into the batter
5) Allow the batter to rest for 15 minutes. In the meantime, preheat the oven to 375F.
6) Spoon batter into prepared muffin tins.
7) Bake for 13-15 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Makes 18 muffins