The chocolate muffin is the little black dress of the baking world. You can dress it up with frosting for a cupcake or you can dress it down and have it for breakfast with coffee. And like the little black dress, every baker needs a great chocolate muffin recipe – this one is my new favorite.
Chocolate Basil Muffins (7 of 750)
Originally made 7/30/12
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (41 minis)
- 2/3 cup packed fresh basil leaves
- 1/2 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (not Dutch process)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2/3 cup milk
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 cup miniature semisweet chocolate chips
- Preheat oven to 350F.
- In a food processor, process basil and sugar until basil is finely chopped and sugar appears moist and green. Set aside.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a medium bowl, whisk together basil mixture, eggs, milk, butter, and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate chips.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 21 to 25 minutes or until tops spring back when touched and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
These muffins are so incredibly delicious. Tender and moist, with a great chocolately taste, but not so much that it feels heavy. They’re light enough to eat for breakfast, but also substantial enough to stand up against frosting.
If you’re iffy about the basil, don’t be – it’s actually really crucial in these muffins. The basil flavor isn’t so strong that you can tell what it is, but they do add another really wonderful dimension of flavor that works well with the chocolate.