Posts Tagged ‘chocolate chip muffin recipe’

To Die For Recipe: Chocolate Chip Coffee Cake Muffins

March 17, 2009

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Once upon a time, Cookie and Cupcake got married. After several hot and heavy months of nuptial bliss, they welcomed a baby into their family. This baby was sweet as could be, with a temperament that combined the best of both her parents; a towering dome of chocolaty goodness rested atop her moist and chewy foundation. But Cookie and Cupcake–having grown up under the weight of their own unhealthy reputations–wanted for their child a life free of junk food stigma. So they named their baby ‘Muffin’.

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In other words, if you like cookies and you like cupcakes but you don’t like guilt, drop everything and bake up a batch of these lovelies. Take a big ‘ol bite of crumbly chocolate chip and walnut streusel and congratulate yourself on choosing a ‘muffin’ over the many less virtuous options before you. Because you really can have your cake and eat it too.

Chocolate Chip Coffee Cake Muffins
Recipe courtesy of ChocolateChocolate by Lisa Yockelson

Streusel Topping

3/4 cup semi-sweet chocolate chips
2/3 cup chopped walnuts
3 tablespoons firmly packed brown sugar
3 tablespoons unsalted butter, melted and cooled
1 teaspoon cinnamon

Chocolate Chip Muffin Batter
3 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, room temperature
1/3 cup granulated sugar
3 large eggs
2 1/2 teaspoons vanilla extract
1 ounce unsweetened chocolate, melted and cooled
3/4 cup milk mixed with 1/4 cup table cream (I used half and half)
1 1/3 cups semisweet chocolate chips

In a small bowl, combine ingredients for streusel topping and set aside. In another bowl, mix flour, baking powder, baking soda, and salt. In yet a third bowl, beat butter and sugars with a mixer until light and fluffy. Add in eggs and vanilla, beat to combine, then stir in chocolate. In small amounts at a time, alternately add flour mixture and milk to the butter/sugar mixture, stirring well after each addition. Batter will be pretty thick. Scoop batter into muffin tins lined with muffin papers and bake at 375 degrees for about 20 minutes. Makes about 24 gorgeous little ‘muffins’.