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Chocolate Lovers Muffins

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Submitted by: Castranova

 

Non-fat yogurt makes these muffins extra moist, but it's the unusual mix of coffee, molasses, cinnamon and ginger that give them great flavor.
 

Ingredients

  • 1 cup walnuts, optional
  • 1 1/2 cups unbleached all purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 cup sugar + 1/2 cup, divided
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 1 tsp + 1 tbsp cinnamon, divided
  • 3/4 cup + 3/4 cup chocolate chips, divided
  • 1 cup cocoa powder + 2 tbsp, divided
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 6 oz coffee flavored nonfat yogurt
  • 10 oz strong coffee
  • 1-1/2 tsp pure vanilla extract
  • 2 tbsp molasses
  • 1 tsp ginger

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Method

If you are using walnuts, toast them in a pie tin at 350 degrees for about 10 minutes, or until lightly toasted and giving off an aroma. Set aside to cool. Have all other ingredients at room temperature before starting. Preheat oven to 500 degrees. Prepare standard muffin tins by greasing and flouring, or spray with flour added cooking spray. If using coated muffin tins, spray lightly with nonstick cooking spray. Measure flours, 1 cup sugar, 1 tsp cinnamon, baking soda, salt, walnuts (if using), half the chocolate chips and 1 cup cocoa powder into large mixing bowl and whisk well to combine. In medium sized bowl, whisk eggs lightly with oil. Add yogurt, coffee, vanilla and molasses and whisk until no lumps remain. Pour liquids into dry ingredients and whisk briefly and lightly to just barely combine. Batter does not need to be smooth. Measure 1/4 cup batter into each standard muffin well. Batter should come almost to top, but not over. Divide remaining chocolate chips among muffins, pressing lightly into tops. Sprinkle tops generously with a mixture of remaining cocoa powder, sugar, cinnamon and ginger. Place muffins in oven and immediately reduce temperature to 375 degrees for dark or coated pans, and 400 degrees for shiny pans. Standard muffins should take 15-18 minutes. Test with toothpick for doneness, when it returns with just a few crumbs, take muffins out and let them cool in pans for 5 minutes. After 5 minutes, muffins should release easily and should be cooled completely on wire rack.

 

Notes: Muffins require a light hand, not only with mixing but also with measuring flour. Aerate flour with whisk before spooning lightly into measuring cup and leveling off with knife or spatula. Do not over mix batter. You will be rewarded with light and luscious muffins.

 

Number of Servings: 20-24

 

Submitted by: Castranova ()

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