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