I am going to go out on a limb here and say: This Is The Best Muffin I Have Ever or Will Ever Make And/Or Eat In My Life.
It's really not going too far out on this limb, because it pretty much is. Yes, I did love those adorable baby pancake muffins I made a little while back. And I consider the bacon and egg muffins in their own unique category. But when you are talking your classic sweet, standard-sized muffin, these guys are hands-down the best I have ever made. I've had this recipe forever -- it comes from The Frog Commissary Cookbook, which I love so much I had to buy a second copy because my first was literally so well-used that the pages were falling out.
What's so special about these muffins? Well, they are a combination of chocolate chips, chopped walnuts and coffee, in a thick brown sugar batter that will have you seriously considering skipping the whole pesky baking stage and just eating the batter with a spoon. But don't, because these babies bake up into decadent, tender muffins in no time flat. They would be the perfect holiday gift if you tucked them into a nice basket or a pretty plate and covered them with clear acetate wrap and some nice ribbon. If you really, really love the person you could also give them the recipe. Or you might just want to hold on to it for yourself as your secret muffin weapon.
So there you go...your search for the world's most amazing muffin is now officially over. Give them a try.
COFFEE WALNUT CHOCOLATE CHIP MUFFINS, from The Frog Commissary Cookbook
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3 tablespoons instant coffee
- 2 teaspoons vanilla extract
- 2 eggs
- 2/3 cup milk
- 1 3/4 cup flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup chocolate chips
- 1 1/2 cups chopped walnuts
1. Preheat oven to 350 and grease/flour a 12-muffin tin.
2. Cream butter with sugars, coffee and vanilla.
3. Beat together eggs and milk.
3. Combine flour, salt and baking powder. Alternately add the wet and dry ingredients to the butter mixture until just combined.
4. Add chips and walnuts. Divide among muffin tins, filling until almost full.
5. Bake for 20-25 minutes.
6. Cool 5 minutes and then remove from tin and cool on racks.
Whoa there are a whole bunch of delicious flavors going on in this muffin! Delicious :)
ReplyDeleteadoro i muffin! i tuoi sono deliziosissimi!
ReplyDeleteI'm not much of a baker nor cook :) Somehow came across your blog and decided to make this for an upcoming party. Could I pre-make this 1 day ahead and just store in the refrig before popping it in the oven? Thanks!
ReplyDeleteI don't think you could make the batter ahead, because the baking powder might not react well to sitting for too long (the muffins might not rise the right way.) However, you could definitely make the muffins a day ahead, and then just warm them in the oven or microwave if you want them hot (although I have to tell you, they are pretty wonderful at room temp, too!)
ReplyDeleteWhat a wonderful combination of flavors...Coffee, chocolate, and walnuts? Well done; I am bookmarking this for future muffin bliss.
ReplyDeletei am going to make these tomorrow! Thanks Kate I am looking forward to these muffins!
ReplyDeleteIn the oven right now. Though I am pretty sure that a spoon and the batter bowl would have been good too!
ReplyDeleteOn a bit of a side note...I just want you to know that this blog has touched the lives of my family. I have been things for the holidays and family gatherings. When we wanted a change. And I have read your blog like a good novel when I needed a break.
And now, these are being baked for my mom, who is in the hospital, probably in her last days. These may be the last thing that I ever get to make for her. I am hoping that just maybe they are tempting enough to coax her to eat.
This isn't meant to be a downer, just to say thank you for showing up in the world in such a way that really adds to the quality of lives you will never even know about.
Thank you.
Oh Ellie, thank you for telling this - It means so much to me to hear from folks like you! I will be thinking of you and your mom today, and keeping you both in my prayers.
ReplyDeleteThe muffins were delicious. I brought them to my mom who was able to make an attempt to smell them which brought a faint smile to her face. I brought them to her on the last day I got to spend with her. While my mom didn't get to try them, my dad who was married to my mom for 56 years, loved them. I know that they brought him a bit of joy in a really hard time.
ReplyDeleteKeep up the fabulous contributions. I appreciate you and what you do so very much. Thank you.
Ellie, I am so glad to hear from you. You and your family are in my prayers. xx
ReplyDeleteI have the Frog-Commissary cookbook too (are you from Philadelphia?) and have made these muffins in the past and loved them. It's been a few years, though. And now I can't remember, do you use the granules of instant coffee, or do you dissolve the coffee granules in water, and if so, how much? Now it seems kind of crazy for me to put 3T of granules in and serve them at a family event where kids will get highly caffeinated. Your thoughts?
ReplyDeleteYou use the granule undissolved, and they give the muffins just a hint of coffee flavor. I don't think the caffeine will be a lot, since it is distributed among a whole batch of muffins, but up to you! In my experience, kids don't really go for coffee-tasting stuff anyway...but the grown-ups will love 'em!
ReplyDelete