Tips: Not every homemade chocolate treat has to be involved
or complex. These muffins, with the good flavors of coffee and chocolate,
are almost as easy to make as they are to eat. You’ll need
a standard-sized, 12-cup muffin tin, with cups that are 2-1/2 inches
in diameter at the top, in addition to paper liners for the cups.
As with most muffins, these are at their best warm. You can store
them airtight for up to a day or so at room temperature, but give
them a quick reheating in the microwave at 50% (medium) power for
about 10 or 12 seconds apiece before eating them. You can also freeze
them for longer storage (defrost, still, in wrappings, at room temperature,
then reheat as above before serving). Nice for afternoon tea or
perhaps an Easter brunch.
Yield: 12 muffins
- 1 Tbsp. hot water
- 2-1/4 tsp. instant coffee granules
- 1 egg, graded large
- 2/3 cup milk
- 1 tsp. vanilla
- 1-1/2 cups unbleached, all-purpose flour, stirred with a fork
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- Pinch of salt
- 1/2 cup miniature semisweet chocolate chips
- 1/3 cup unsalted butter, melted and cooled slightly
Line the cups of a standard-sized, 12-cup muffin tin with paper
liners. Set the tin aside. Adjust rack to center of oven; preheat
oven to 475 degrees F.
In small cup, dissolve instant coffee in hot water. Set aside.
Place egg in separate small cup; add a small amount of milk (about
a tablespoon, but it’s not necessary to measure). With a fork,
beat well to blend thoroughly. Return this mixture to the remaining
milk, add vanilla, and beat to mix with the fork. Set aside.
Into medium bowl, sift flour, sugar, baking powder, and salt. With
spoon, stir to blend well. Add miniature chocolate chips and stir
to distribute evenly. Add dissolved coffee, egg-milk mixture, and
melted butter. Stir (do not beat) only until combined and dry ingredients
are moistened (scrape bottom and sides of bowl with a rubber spatula
partway through mixing to ensure complete blending); batter will
be thick and contain some lumps (other than the chocolate chips).
Divide batter evenly among lined muffin cups, filling each about
3/4 full. Place in preheated oven; IMMEDIATELY REDUCE HEAT TO 375
DEGREES F!!!!! Bake 16 to 19 minutes, turning tin back-to-front
once about halfway through baking time. Muffins are done when toothpick
inserted near center of a muffin in the middle of the tin emerges
with only a few moist crumbs still clinging to it; do not overbake.
When muffins are done, remove tin from oven. Immediately and carefully
transfer muffins to cooling rack (hot muffins are fragile). Serve
warm, or cool completely before storing as described above.
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