Breakfast Tuesday: Traveler’s Chocolate Muffins
May 31, 2011
Boston is a great city for many, many reasons, one of them being that there is an enormous amount of students who flock here from all over the world (myself included). While living in Boston I’ve met, befriended, and loved so many different kinds of people with so many amazing (and sometimes surprising) talents, and the majority of them eager to learn and explore the world around them. The other side, though, is that most of these extraordinary people need to leave Boston because they just don’t fit. This college town ain’t big enough for the crazy awesomeness, and, in fact, the world is barely big enough.
I’ve decided to stay here, for now, and it’s bittersweet to see the people I know and love leave. The biggest consolation I have is thinking about how lucky I am to have met the people I’ve met, and how lucky I am to have all the good memories and experiences that I have with them. Maybe that’s why this muffin recipe attracted me, the “traveler’s” chocolate muffin. Something sweet and small to carry with you and to give you a little bit of energy on the journey, or at least a spring in your step, whenever you may need it.
Regarding the recipe itself, I liked the serious chocolate flavor, and the fact that I’m basically eating chocolate cake for breakfast, but the muffins were a little dry. Although they didn’t taste bad, and maybe the dryness is part of this particular chocolate cake product, I’d probably find a way to add some sour cream or yogurt the next time I make these. And, finally, my room mate and I both thought the muffins tasted like some sort of chocolate cereal, which made us giggle. Chocolate cereal muffin!
“Traveler’s” Chocolate Muffins
(Recipe adapted from Baking and Books)
Yields 12 regular-size muffins
2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup whole wheat flours)
½ unsweetened cocoa powder
1 to 1 1/3 cup light brown sugar, packed, depending on your sugar preference
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cup milk
2 tablespoons olive oil
1 teaspoon vanilla extract
1 cup chocolate, chopped or chips
½ cup walnuts, chopped and toasted
Optional: 2-3 tablespoons granulated sugar for sprinkling
1. Preheat oven to 350 degrees F and grease muffin tins with baking spray or butter.
2. In a large bowl, stir flour, cocoa powder, baking powder, baking soda, and salt to combine.
3. In a medium-size bowl, stir milk, brown sugar, egg, olive oil, and vanilla to combine.
4. Add wet ingredients to dry and stir just to combine. Add chocolate and walnuts, stirring, again, just until all ingredients are combined.
5. Fill muffin cups ¾ of the way full (I use a ¼ cup ice cream scoop to get even-size muffins) and sprinkle with granulated sugar, if desired.
6. Bake muffins in preheated oven for 20-22 minutes, or until a tester inserted in center comes out clean.
7. Allow muffins to cool in tin for five minutes before removing to a cooling rack to cool completely. To remove, run a butter knife along the sides to loosen muffins, and then pop out of tin.
These muffins are best eaten as soon as possible after coming out of the oven. Keep in an airtight container at room temperature for up to a day.