Joy of Cooking has been my go-to cookbook since 2004. It has truly been a joy. I remember I bought it when I was in Manila on a one-and-a half year posting from my then-job in Hong Kong. (And it is sweet to be "posted" back home). I rented a little apartment near my workplace and with it came a compact range oven. So, of course, having wanted a proper oven of my own for so long, I started cooking up a storm, and I haven't stopped.
I think I've maybe tried around 50 of the recipes in the book, and the other day I found my thoughts turning to the chocolate muffin recipe. I made it once or twice before and wanted to revisit it, this time adding some walnuts.
And, as before, Joy delivered. These muffins were chocolaty, sweet without being too sweet, and having 2 large walnuts embedded in each piece added just the right counterpoint of crunch to offset the chocolate.
Double chocolate muffins
Recipe adapted from The Joy of Cooking
Preheat oven to 350 F. Line a 12-muffin pan with muffin cups.
Melt and let cool 2 ounces of unsweetened chocolate.
Whisk together 1 3/4 cups flour, 1 tsp baking soda, 1/4 tsp salt.
Combine in another bowl 1 cup buttermilk (or yogurt) and 1 tsp vanilla.
In large bowl, beat until creamy 8 tablespoons unsalted butter. Gradually add 1 cup packed light brown sugar and beat on high speed, around 5 minutes.
Beat in 1 large egg.
Beat in melted chocolate just until blended. Add flour mixture in 3 parts, alternating with milk mixture in 2 parts, beating on low speed until smooth.
Stir in 1 cup chocolate chips.
Divide batter among muffin cups. Insert two whole walnuts in each cup. Bake until toothpick inserted into muffin comes out clean, or 25-30 minutes. Let cool to room temperature before serving.
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