Double Chocolate Chip Muffins - Alton Brown Style

Preheat oven to 375F

Dry Stuff

Flour - 300 grams (weigh)

Dutch Cocoa Powder - 100 grams (weigh)

Baking Soda - 1/2 tsp

Baking Powder - 1 Tablespoon

Salt - 1/2 tsp

Process - Measure and Mix all ingredients into sifter (food processor) and blend until cocoa powder color is uniformly distributed. If sifting, you may want to sift 2 to 3 times. Put dry stuff in large bowl.

Wet Stuff

Sugar - 275g (weigh)

Sweet Cream Butter (means unsalted) - 1 stick (melt and slightly cooled so you don't cook the eggs)

Eggs - 2 Large

Buttermilk - 8oz (1 cup)

Vanilla Ext - 2 tsp

1 10-12oz bag of Chocolate chips

Process - Break 2 eggs into a separate mixing bowl (from the dry) and beat egg with whisk until egg yolks and whites are blended a little. Slowly beat in the melted butter until mixed with the eggs. Slowly mix sugar into batter with spatula. Then add the buttermilk and mix. Finally, add the vanilla and chocolate chips until incorporated.

Procedure - Make a well in the dry stuff and pour the wet stuff into it. Mix with a spatula until all dry ingredients are wet. DO NOT mix until smooth, it needs the lumps. Pour batter via ice cream spring scoop into oil sprayed muffin pans.

Put Muffin tin on middle rack in oven and raise the temp to 400F. Bake 18-22 minutes or until knife comes out clean of batter (melted chocolate will probably be on the knife).


To Learn the Muffin Method Match This:

Good Eats S7E4P1: The Muffin Method Man

Good Eats S7E4P2: The Muffin Method Man

Chocolate Chip Cookie Bran Muffins

These are delicious! You can hardly tell they have 25% of your required daily fiber. Let's get to this easy to make recipe (the batter is just as good as cookie dough too ). Makes about 7-9 big muffins.

Dry Stuff

Flour - 300 grams (weigh please)

Bran - 100 grams (weigh please)

Baking Soda - 1 tsp

Baking Powder - 2 tsp

Salt - 1 to 2 pinches


Wet Stuff

Sugar - 150 grams (weigh please)

2 Whole Large Eggs

Vegetable oil - 1/2 cup

Plain Yogurt - 1 cup

Vanilla extract - 1 tsp


Extra

1 11-12 oz bag of Chocolate Chips


Procedure

Preheat oven to 375 degrees Fahrenheit

Spray Muffin Pans with oil spray

Measure, weigh, and assemble dry goods in food processor and blend until bran flakes are evenly distributed

Measure and weigh all wet ingredients.

Break eggs into bowl and beat until whites and yolk are opaque yellow and you can't see them as separate parts.

Beat oil into eggs until mixed

Add sugar, yogurt and vanilla with a spatula until mixed

Pour dry stuff over wet stuff and mix with spatula until all the dry stuff is wet. Batter will be a little like cookie dough

Add the bag of chocolate chips and mix until evenly distributed

Fill muffin cups with batter until 3/4 full.

Put in oven and raise temp to 400 degrees Fahrenheit.

Bake for 17-20 minutes or until muffins are 21o degrees internal temp or knife comes out clean (except for melted chocolate)

Take out of oven, let cool in pan for 4 minutes. Then turn upside down on cooling surface and lay muffins on their side so the bottom can cool and harden unless you like gooey muffin bottoms.

Share and Enjoy.

Pumpkin Toffee Muffins - Experiment 2

This is another experiment on Pumpkin Muffins. This recipe is WAY more moist and flavorful. It is very good eatin'. Preheat oven to 375 and PAM your muffin pans. Weigh any ingredients that you can (stuff that has the gram measurement)

Dry Stuff:

Flour - 303(g) / 11oz / 2.25 cups

Baking powder - 2 tsp

Baking soda - 1 tsp

Salt - Pinch

Ground Cinnamon - 1 T.

Ground Ginger - 2 tsp

Ground Cloves - 2 tsp

Ground Nutmeg - 2 tsp

*Put all dry ingredients into a food processor and blend on high until color is uniform (10-15 seconds). Then transfer to large mixing bowl.

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Wet Stuff:

Sugar - 105g / 3.75oz / 1/2c

Vegetable oil - 1/2 c

1 Whole egg

1 Egg Yolk

Plain Yogurt - 1/2 c

Pumpkin Puree' - 1 c

Put oil and egg and egg yolk and beat together until smooth. Then add the rest of the wet ingredients.

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With a spatula, pour the wet on the dry and mix until the flour is all wet. Fold in a bag of Heath Toffee bits. Scoop batter into muffin tin until half way full.

Put muffin tin in oven and increase the oven temp to 400 degrees Fahrenheit.

Bake for 17-20 minutes or until a clean knife comes out of the test muffin.

Take out of the oven and let cool for 3 minutes in pan.

Scrape the edges of muffin away from tin in case there are toffee bits that melted.

turn tin upside down on a cooling pad and then turn muffins on their side so that the bottom of the muffin can harden and become stable.

Let cool for at least 7 minutes.

Butter the top and enjoy!

Pumpkin Spice Muffins #1

This was my first try at the Muffin Method of baking. It tastes pretty good but more experiments for this seasonal treat are to come!


The Dry Stuff

All Purpose Flour - 303(g) / 11oz or 2 1/4 cups

Baking Powder (Double Action) - 10(g) / 1/3oz or 2 tsp

Baking Soda - 1 tsp

Salt - pinch

Ginger - 1-2 Tbs ( or to taste )

Cinnamon - 2 Tbs ( or to taste )

Nutmeg - 1 Tbs ( or to taste )

Clover - 1 Tbs ( or to taste )


The Wet Stuff

Sugar - 105(g) or 1/2 cup

Vegetable Oil - 1/2 cup

Whole Egg - 1 Large

Egg Yolk - 1 Large

Plain Yogurt - 1/2 cup

Pumpkin Puree' - 1/2 cup

The Process

Weigh EVERYTHING if you can, do not rely on measurements.

Put rack in the middle of the oven and preheat to 375 degrees Fahrenheit.

Spray Muffin Tin with Oil Spray

Put Dry Stuff in Food Processor and mix for 5-10 seconds until color is consistent. Put in Bowl #1

Put Oil and Eggs together first in bowl #2. Then add the rest of the wet stuff and mix thoroughly.

Put contents of bowl #2 into bowl #1 and stir until everything is wet and lumpy

Put batter into muffin tins, fill tins 2/3 - 3/4 full only.

Put tins in oven and increase heat to 400 degrees Fahrenheit. Bake to 18-20 or until knife comes out of muffin clean.

Remove from oven and let cool in pan for 3 minutes.

Remove muffins from tin and set on side or upside down so bottoms can cool.

Serve immediately or store in air tight container