Mix these muffins up the night before and have
hot, warm chocolaty muffins in the morning.
These muffins are a dense, deep chocolate.
5 oz. bittersweet chocolate
4 oz. unsweetened chocolate
1 1/4 C. unsalted butter
1 3/4 C. all-purpose flour
2 1/4 C. sugar
6 eggs, cracked into a bowl
In a saucepan, melt the two chocolates with the butter. Cool slightly. In a
large bowl, mix the flour and sugar. Whisk the eggs into the dry ingredients.
Pour the chocolate into the egg mixture and stir until well blended; chill at
least 3 hours.
Heat the oven to 350°F. Line a muffin tin with muffin papers. Scoop about 1/2
cup batter into each tin so that the curve of the batter is even with the rim of
Bake the muffins until the tops puff and crackle and are slightly soft to the
touch, and a toothpick stuck in the center has moist but not wet crumbs clinging
to it, about 30 minutes.