Chocolate Chip Muffins

Name: Chocolate Chip Muffins
Yield: Yield: 28 muffins, 4 ounces (115 g) each
Ingredients: 1 tablespoon (12 g) baking powder; 1 teaspoon (5 ml) vanilla extract; 1¼ cups (300 ml) buttermilk, at room temperature; 2 ounces (55 g) unprocessed wheat bran; 1 pound 12 ounces (795 g) bread flour; 4 teaspoons (16 g) baking soda; 8 ounces (225 g) dark raisins; 1½ cups (360 ml) half-and-half, at room temperature; Butter and Flour Mixture or pan spray; 10 ounces (285 g) unsalted butter, at room temperature; 8 ounces (225 g) walnuts; 14 ounces (400 g) sweet dark chocolate; 4 eggs, at room temperature; ¾ cup (180 ml) or 9 ounces (255 g) honey; 10 ounces (285 g) light brown sugar

Preparation info

Yield:
28
muffins, 4 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

These are gooey and delicious and, like chocolate chip cookies, are especially so right out of the oven, when the chocolate chunks are still runny. Take care not to overbake, or they can go from fabulous to dry and boring.

Ingredients

Butter and Flour Mixture or pan spray
14 ounces (400 g) sweet dark chocolate

Dessert
Cake
Vegetarian

Method

Line muffin pans with paper cups, skipping every other space because the muffins will mushroom out on top as they bake. Grease the top of the pan around each cup with butter and flour mixture or use pan spray; set aside (see Note).
Chop the chocolate and walnuts into raisin-sized pieces; set aside.
Beat the butt