and now for chocolate muffins

So TODAY is the day for the discussion of chocolate muffins! Here is a lousy picture of one of my chocolate muffins:

chocolate muffin.JPG

I just had to make these after I saw them on Obachan’s food blog (she blogs from a small town in Japan). Here is the recipe. They are very quick to make. I just whisked together the ingredients in a bowl. Despite the two teaspoons of baking powder in the batter, the muffins did not rise triumphantly; instead, they sort of spread and flattened. Hmmm. Well, they were still moist and delicious. If you’re bored this weekend and need a little snack, I recommend whipping up these muffins.

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7 Responses to and now for chocolate muffins

  1. cari says:

    Okay…now I NEED to eat a muffin and it’s all your fault. Sigh.

  2. knittykim says:

    Yuumy looking none-the-less.
    Perhaps your baking powder has “gone to the great beyond”, or the recipe need dutch processed cocoa instead of regular cooking cocoa(changes the acidity of the batter). I can never tell with recipies from overseas-sometimes it is stated, sometimes they assume we should just know!

  3. knittykim says:

    that would be YUMMY looking. I don’t know what yuumy is….

  4. obachan says:

    Hi! First time commenting here.
    Thanks for mentioning my site in your post :D. So chocolate muffins didn

  5. Amanda says:

    That’s a delicious looking muffin! My first thought on seeing your spreading problem is that’s what happens to all of my attempts at baking! I have that problem partly because I live at 7000 ft. altitude, although I had it when I lived a sea level too, just not as bad. It’s hard to tell from your picture, but could your muffin have risen and then fallen? That can happen if there’s too much leavening (baking powder) in the batter, and 2 tsp to ~1 c of flour sounds like an awful lot to me! I never figured out how to fix this when I was a sea level, but here at altitude we reduce the leavening by 1/4 tsp per tsp (so you would reduce by 1/2 tsp to 1.5 tsp total) and/or adding a tsp of gluten to the flour to buff up the structure so it doesn’t fall as easily.
    Or I could be completely wrong about this. But as long as it tastes good, it doesn’t matter too much, right?

  6. Raquel says:

    Delicious recipe! However, one problem may be that you stirred the batter too much. When making muffins of any kind it is best to mix the liquid ingredients and dry ingredients seperately. Then FOLD them together and try not to stir or whip. Not sure why it makes a difference, but it does! Hope this helps!

  7. Sara Rasco says:

    You seem to be quite the baker, so maybe it’s a fluke. The suggestions here are pretty good. I was watching Alton Brown’s Good Eats last night and there was some cornbread action. He said to mix until just combined (duh) and let it sit for a few minutes so that the chemical reactions can get going. Don’t know if applies to muffins or not, but I do want muffins now. Maybe a cupcake… Must go to Shakespeare class now and not go home early and seek out muffins en route.

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