These little guys are incredibly deceptive. I mean, just look at them: they look completely harmless and could easily be mistaken for a boring healthy bran muffin. WRONG. These are basically cupcakes masking as “muffins.” Only instead of a fluffy, oil-based cake, you’re getting a rich, dense and moist cupcake-muffin hybrid that’s perfectly paired with butterscotch chips.
Miss Fats got the recipe from the folks over at The Kitchn, who seem to rarely fail her. The recipe is incredibly easy: no mixer, no melting chocolate, and no sifting. Since Miss Fats is lazy, and doesn’t have a dishwasher, naturally she adapted this to be done with one bowl. That’s right, these chocolate delights can be made with minimal clean up. All she did to omit the “wet ingredient bowl,” was follow the first step for combining the dry ingredients, then she made a well, threw all the wet ingredients in and made a half assed attempt to stir them together a little before combining everything together. This seemed to work. No tragic baking failure occurred. She did find, however, that her muffins took a little bit longer than the original recipe stated: it says between 17-20 minutes, but Miss Fats’ took closer to 22-25. However, the instructions to wait until the tops are no longer shiny is the best advice: just watch for that glistening top to transform into a rich and crisp chocolate top.
Miss Fats can’t even look at these. They are so damn unassuming. Little do people know that these muffins are in fact rich, chocolately butterscottchy flavor parties. They are perfectly tender and moist on the inside and the muffins tops crisp up just right for a little bite on your way to fudgey breakfast heaven. These easily top Miss Fats’ favorite muffin recipes. Many more will be made in the future.