Friday, September 17, 2010
These chocolate muffins are basic - and probably the best chocolate muffins I've tried. They can easily be gussied up, filled, frosted or turned into fanciful cupcakes, but they're great just on their own as well. The original recipe comes from The Pioneerwoman, and it makes a truckload. Almost. (Good thing they freeze well, unfrosted.)
Makes 30 regular muffins, 60 mini-muffins or one sheet cake
500 ml flour
500 ml sugar
220 g butter
4 heaped tbsp cocoa powder
250 ml boiling water
125 ml buttermilk (I use Swedish filmjolk)
1 tsp vanilla extract
1 tsp baking soda
Mix flour and sugar in a bowl. Melt the butter in a saucepan and add the cocoa powder. Pour in the hot water and stir until the cocoa has dissolved. Add to the flour and sugar.
In a separate bowl, whisk the eggs, and mix with vanilla, buttermilk and baking soda. Stir into the rest of the batter.
Pour into lined muffin tins.
Bake at 175°C - my mini-muffins took 10 minutes, and my regular-sized ones 15. An entire sheet pan will probably need 20-25 minutes.
Let cool completely before frosting. (But try one warm - yummy!)
Recipe in Swedish: