Makes 12 regular size muffins (4 cups crème fraîche)
(From The Essence Of Chocolate: Recipes for Baking and Cooking with Fine Chocolate (Hyperion 2006) By John Scharffenberger and Robert Steinberg)
Mix this batter by hand; it's easy to do, and helps prevent over-mixing, which would make the muffins tough.
Expand/Collapse Ingredient Details
- 1 quart (4 cups) heavy cream
- 2 tablespoons buttermilk
- Muffin pan with 12 cups (3/4 cup capacity), buttered and floured or lined with paper muffin liners.
Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
In a small bowl, whisk together the butter, eggs, and crème fraîche.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the butter-egg mixture and stir with a wooden spoon or rubber spatula just until combined. Fold in the chocolate chunks.
Divide the batter among the muffin cups. Bake for 20 to 25 minutes, or until the muffins spring back slightly when pressed in the center.
Let cool in the pan for 10 minutes, then transfer to a cooling rack and let cool completely.
The muffins can be stored in an airtight container for 1 day. After that they begin to dry out and toughen.
To Make the Crème Fraîche
Stir together the cream and buttermilk in a medium bowl or storage container. Leave at room temperature, uncovered, overnight, to thicken.
Stir the thickened crème fraîche, cover, and refrigerate.
Store in the refrigerator for up to 1 week.