I had intended to make something lemony, but one of the taste testers indicated something chocolate was in order due to the change. I still wanted to make muffins but I declined on the double chocolate. After reviewing several recipes, I found this one to be just enough chocolate to squelch a craving without an overload.
These muffins have graham cracker crumbs in the batter. That had me thinking that they may be real dense. However, they turned out to be typical in texture. I believe the use of oil instead of butter kept the muffins moist. The addition of the chocolate chips and crunchy streusel give the batter the sweetness and texture that was needed to bring it more into a delicious balance. This recipe makes 14-16 muffins.
This is the perfect way to tone down a bit from the big meal extravaganza most people have had this holiday season. These muffins do not take a lot of time in the kitchen. It is the first step, but the second step will find you relaxing with a cup of hot tea or coffee along with one of these tasty muffins. Perhaps enjoying the early morning quiet as well as the pinkish orange hue of the sunrise of the first day of 2015......
Graham Chocolate Chip Muffins
adapted from Dwell on Joy via Michelle's Tasty Creations
1/4 cup brown sugar, packed
1/4 cup flour
1/2 tsp cinnamon
1/4 cup graham cracker crumbs
3 tbs melted butter
1 cup whole milk
1/3 cup vegetable oil
2 tsp vanilla extract
1 egg, room temp
2 cups flour
1 cup graham cracker crumbs
1 tbs baking powder
1/2 cup sugar
1/2 tsp salt
3/4 cup choc chips
Prepare a muffin tin by greasing the top edge of the muffin cavities and lining with cupcake papers. Then preheat the oven to 400 degrees.
Make the streusel topping first by blending all topping ingredients together until entire mixture is damp and comes together in clumps. Set aside.
In another bowl, sift together flour, salt, baking powder and graham crumbs. Some graham crumbs may remain in the sieve. In that case, empty into the sifted ingredients. Stir in the sugar.
Pull out another bowl for the wet ingredients. Add the egg, oil, milk and vanilla extract. Whisk together until all is blended. Then fold in the dry mixture until no dry streaks remain. Lastly, mix in the chocolate chips. Scoop even amounts into muffin cavities.
Mix streusel again, making sure to break up any clumps. Place a tablespoon of streusel on top of each cavity of batter. Press down lightly. Put in oven and bake for 16-19 minutes. Let cool in tin for 10 minutes then transfer to rack to finish cooling.
LAST YEAR: Maraschino Snowball Cookies