1 févr. 2010
While these look like muffins, they're really more like moist brownie cakes with nuggets of white chocolate tucked away in the centres! Irresistible!
Preparation time 20 minutes
Baking Time 20 minutes
Makes 12 large muffins
2 squares white chocolate, about 2 oz (56 g)
6 squares semi-sweet chocolate, about 6 oz (168 g)
2 eggs
1 cup (250 mL) buttermilk
1/2 cup (125 mL) unsalted butter, melted
1 1/2 cups (375 mL) granulated sugar
2 tsp (10 mL) vanilla
2 cups (500 mL) all-purpose flour
1 cup (250 mL) cocoa powder
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) baking soda
1.Preheat oven to 375F (190C). Lightly oil a 12-cup muffin tin. Cut white chocolate into 12 small cubes (don't worry if they break a bit). Finely chop semi-sweet chocolate.
2.In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed.
3.Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims.
4.Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes. Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack.
5.Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.
