This recipe is from Also the Crumbs Please. They're made with Dutch process cocoa, vegetable oil and buttermilk ( I used homemade). This is the second time I made half a batch. The first time they were overcooked at 14 minutes on 350 (I got 10) so this time I baked them on 325 degrees and it took 16 or 17 minutes for 9. Make sure you fill muffin cups no more than 2/3 of the way or they'll likely bake up and spread out onto your pan and stick, like these did at the lower temperature. I had to loosen them up with a toothpick before I could remove them from the pan.
I didn't bake them on a very high temperature for a few minutes like the recipe said to do. Doing that is to help them rise quicker and get a domed top, which I care nothing about. This second time they turned out perfectly. They're even moist the very next day after being in an airtight container, which is very very rare for a chocolate muffin, in my experience. I made a thick glaze for these.
I give these 5 stars. I've made them about 4 times now, including just 1/4 of the original recipe (which makes 5) and they're my favorite of all-time.
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