I have to tell you that I have no need for any more cookbooks in my life. My shelves are full. When people come to my house their jaws fall open when they realize every book on the shelf in the living room is a cookbook. Now here's the bad part...I still WANT more. It is so hard this time of year because there are always new ones coming out for the holidays. If I don't keep things in check they start piling up on coffee tables and the end tables in the bedroom. Soon I am trying to find nooks and crannies to stuff them. I have come to the point that I even have to be selective in the free ones that publishers send. Now, the rule is that every time one comes in another must go out. I wish I could say that this process was really hard, but the truth is I end up with so many cookbooks that never get used. Either I get lured in by the pretty pictures and the recipes just aren't practical, or even worse... the recipes don't work. I can't believe how many seemingly delicious duds there are out there. Lately, I have been trying to make one or two recipes from a cookbook before I actually purchase it. It's pretty easy these days, especially with the "look inside" option on Amazon.
So, last weekend I decided to make the Cinnamon Roll Scones from "One Bowl Baking". I had scribbled the recipe down quickly and couldn't read if it was 1/4 or 3/4 teaspoon of baking soda. So, I asked David to look it up for me. Of course I didn't tell him what I was making. As he scrolled through the recipes in the preview he came to the Double Chocolate muffins and got very excited. I had to break the news that I wasn't making Double Chocolate muffins. So, I promised I would make them this weekend and I did. After making two recipes from this book I am totally sold. These muffins were a hit. Now the only question is which cookbook goes?
adapted from One Bowl Baking by Yvonne Ruperti
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon salt
1/2 teaspoon espresso powder
1/2 cup vegetable oil
1 cup whole milk
1 1/2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
1/2 cup plus 1 tablespoon dutch process cocoa powder
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups bittersweet chocolate chips
Preheat oven to 375 degrees Fahrenheit. Line a 12 cup muffin pan with cupcake papers or spray with non-stick vegetable spray. In a large mixing bowl, whisk together sugar and eggs. Add salt, espresso powder, whisk a few times to blend. Pour in vegetable oil, milk, and vanilla extract and whisk until mixture is well combined. Add flour, cocoa powder, baking powder, and baking soda. Whisk until batter is smooth. Stir in chocolate chips. Divide batter evenly between muffin cups, they will seems very full. Bake 18-20 minutes until a toothpick inserted comes out with only chocolate and not batter. It can be a little challenging to tell when they are done because they have so many chocolate chips in them. Let cool for a few minutes before removing from the pan. Let cool another 10 minutes on a cooling rack. I prefer them when they are still slightly warm and the chocolate chips are all melty inside.