At work, we rotate the basic muffins monthly. Last month was the lemon poppy seed, November was Apple, and this month it's Double Chocolate. (Always on offer are Morning Glory, Pumpkin Bran, and Fruit-Full). I was really looking forward to making the chocolate muffins because, well, they're chocolate. I'd also heard such great things about them, and apparently the customers at the hospital's coffee shop always look forward to them. So, here is the recipe.
Double Chocolate Muffins
8 squares unsweetened chocolate, melted & cooled
whisk together, then set aside:
12 1/2 cups flour
8 tsp baking soda
2 tsp salt
combine, then set aside:
8 cups buttermilk
8 tsp vanilla
4 cups butter
8 cups packed brown sugar
Mix the chocolate into the butter/sugar/eggs mixture until well combined.
Add the flour mixture, then the buttermilk mixture, until combined. Add about 3 cups chocolate chips.
Scoop & bake at 350F for about 35 minutes.
This makes a huge amount of commercial-sized muffins - about four dozen. It's our biggest recipe, but this is also our most popular muffin when it's its turn. If you divide the recipe by four, you'll get an amount of batter and muffins much more suitable to home baking. Unless you really love the muffins and have a lot of time and freezer space, that is!