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If healthy food magazines didn't have baked goods in them, I wouldn't use them. There, I said it. I don't even do that much baking, but when I do, it's nice to have a few options available.
You see, I'm a sensory person. My desk sits right next to a window so the sunshine can stream in and I can look out. My favorite colors are the green of trees and the white of a puffy cloud against a deep blue sky.
My hearing is still perfect. Hubby and I can be lying in bed when something will go bump in the night. Nine times out of ten I can identify the sound. That tenth time; the dear man is headed into the hall with a big stick in hand to make sure all the windows and doors are locked (unless the cat isn't in her usual place on the bed).
And smell. It's really important. Many years ago, in my younger, impulsive and not-married days, I turned around in the street and followed a man who had passed me until I could stop him to ask what cologne he was wearing.
You've heard me mention many times how I've just about hyperventilated because a dish smelled so good while it was cooking. The aroma of baked goods in a house is even more enticing.
Plus, there's the fact that Hubby and Dudette like to have them around and wander the house like lost puppies if they can't grab something yummy to eat when they want a snack.
The Process
These are fast. Really quick. Refreshingly speedy.
Get the idea? Mix together milk, melted butter, instant coffee, vanilla extract and an egg. I just used a 2-cup measure, pouring the milk first. Saved a bowl since the measuring cup had to get dirty anyhow.
In a bowl, combine flour, sugar, chocolate chips, baking powder and salt. Pour the wet into the dry and mix until everything's just combined.
Spoon the batter into muffin cups that have been sprayed with cooking spray and put in a muffin tin. Bake.
Sarah Engeler-Young, the creator of this recipe has a little remark in the margin of the magazine page that says, "Watch the muffins carefully - they will toughen if baked too long." Warning taken, so I set the timer for 15 minutes instead of 18. My muffins were perfectly done at the 15-minute mark. (That little tidbit is why it's good to own the magazines instead of just looking at the recipes online, just so you know)
The Verdict
Holy cow. Really. Hubby's comment: "It's coffee ice cream in a muffin." Coffee ice cream is his favorite kind. This is an amazing, seriously amazing muffin. It's like eating a mocha latte. Lite. Keeping track of the cooking time paid off because the muffins are light, moist and tender. They are perfect. They are wonderful.
Yes, I'm well aware of the fact that I ate chocolate and am saying that it's wonderful. I can not apologize or defend this admission. Embraced by the coffee muffin surrounding it, it is delicious. It's perfect.
What I'd Do Different Next Time
Not a darn thing.
Chocolate Chip-Coffee Muffins - print this recipe
from Cooking Light Magazine, January/February 2012
2/3 cup whole milk
5 tablespoons butter, melted
3 tablespoons instant coffee granules
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
9 ounces all-purpose flour (about 2 cups)
2/3 cup sugar
1/2 cup semisweet chocolate chips
2 teaspoons baking powder
1/4 teaspoon salt
Cooking spray
Preheat oven to 400°.
Combine first 5 ingredients.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.
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