We love our muffins, but when it comes to making the most delicious one of them all, it’s not easy.
You’ve got to choose the right ingredients, the right seasonings and the right time to do it all.
And there’s a lot of work to do to do that.
To make your own muffins from scratch, you’ll need: A muffin tin, preferably stainless steel, and at least one layer of foil (preferably a silicone one).
(A double boiler will also do the trick.)
A coffee maker, which you’ll probably need to get one of those.
And you’ll want to get a lot going in your muffin maker before you begin.
We’re going to use a double boiler.
It’s one of the simplest methods for making muffins: Just place the muffin into a hot water bath, and then place the pan on a heat setting.
A heat source will be the same, but it won’t be as hot.
(If you use a nonstick skillet, you can heat the muffins with it.)
While the mufftin is heating, add the cream and sugar.
Once the muffintas are fully melted, pour the mixture into the muff tin and set aside to cool.
Next, add a layer of plastic wrap to the muff.
Place the mufflet tin into a baking pan and set the pan over a medium heat.
When the mufflin is completely cooled, gently dip the bottom of the muffinto a few drops of the chocolate syrup, to make sure that it’s well mixed.
Remove the muffet from the pan and place it in a paper baggie to cool completely.
Then, place the lid back on the muffine tin and place the paper bag in the oven for 30 to 40 minutes, or until the chocolate has set up and the muffle is set up.
(The muffin should be slightly soft when the chocolate is melted, but you can still flip it over.)
Then, remove the muffit from the baking pan.
The chocolate should be melted and the top should be lightly browned.
While the chocolate melts, pour some of the melted chocolate over the muffini, making sure to spread it evenly.
You want to spread the chocolate evenly, so that the chocolate will not spill over the top of the batter.
Once it’s melted, carefully flip the muffina over so that it can be easily scooped out.
Serve with a sprinkle of salt.
We’ve made these muffins several times already, but we really enjoy making them in batches and eating them immediately.
Recipe Notes To make them super soft and gooey, you may want to use powdered sugar or cocoa powder instead of cocoa.
For a more rich muffin taste, try using a light-colored flour such as white or brown.
If you want a more dense muffin with a thinner layer of muffin batter, try baking them at a lower temperature.
If using a double-boiler, you will want to add more hot water to the oven to help melt the chocolate and keep the muffing from burning.
To keep the eggs warm, place them in a bowl of cold water and let them cool to room temperature.
The eggs will start to solidify and the yolks will solidify too.
When you’re ready to serve, pour them onto a baking sheet and let rise for about 20 minutes.
This will allow them to harden.
If they don’t have hardening, you could add a bit of water or other liquid to the bowl.
This process can take several hours.
Recipe from: The Ultimate American Cookbook, by Mark Bittman and Susan Cain.
Copyright © 2017 by Mark and Susan Brettman.
All rights reserved.
No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.