When I first moved to Utah I worked in an office tower that was built onto one of the downtown shopping malls. Every morning when I would park, I would have to make my way through the mall to get to work. Even though I am not a great shopper (weird. I know.) it wasn’t actually annoying in the mornings because it was early enough that there was no one there really. Most of the shops weren’t open yet and the mall was basically empty. The only places open that early were some of the food places, which were open probably to swindle the money out of office drones just like me with their $4 double mocha lattes with a triple shot of espresso and a shot of english toffee syrup. Hmmmm…. I digress.
Anyway, I also had to walk past the Mrs. Fields shop which actually not only had cookies ready that early and tempting me, but they made the most heavenly chocolate chip muffins. Not chocolate muffins with chocolate chips (which I also love) but more like getting a chocolate chip cookie – but in the form of a muffin – and therefor totally eligible as legitimate breakfast fodder. Right? (OK, so it is probably still pushing it, but I was young and will therefore blame it on a better metabolism and just not knowing any better… right).
I still remember those muffins, but haven’t ever found a recipe that fit the bill. It wouldn’t be hard to create one I realize, but I just never seemed to get around to it. Anyway, that brings us up to speed with today.
I signed up for the latest round of Taste & Create, the fun “monthly” event created by Nicole at For the Love of Food where food bloggers are matched up with a partner and get to choose one recipe from their partner’s blog to make and write about with a little review of the other’s blog.
I have participated twice before and really enjoy this event and the whole idea behind it, so I’m glad to be able to participate again this time around.
My partner for the event this time was Ruth of Ruth’s Kitchen Experiments. Ruth, lucky girl, lives over in Ireland and I have to admit, I am completely jealous! I have never been there, but I just know in my heart that Ireland and I would get along famously.
Ruth is a busy girl with a darling husband and cute dog who makes lots of great dinner and baking “experiments” (which yes, I realize you don’t get a lot of here from me… and you aren’t this time either, but I will try – I swear, we don’t live on cookies alone – after all there are cupcakes and brownies too – muahahaha)! (Yes, I know, I am rambling and a bit all over the place here, but it is 2am while I write this and frankly, I’m hoping to just go for coherent at this point).
So, it would seem that Ruth’s husband preferred having chocolate in his muffins instead of raspberry and though I love raspberry – when I read this recipe I immediately thought of those muffins from the mall and knew I had to go this route.
I modified the recipe a bit since Ruth had adapted the recipe to accomodate making a half batch. And, because you know me and I can’t leave well enough alone, I also fiddled with the ingredients a bit.
I doubled the quantitites, but I also used regular sugar (accidentally because I didn’t read well enough til it was too late and will use brown sugar next time), I added some vanilla extract and butter. I also opted to use the “muffin method” theory for the mixing and then I added some raw sugar on top to create a sugary crusty crunch (just like the muffins from the mall used to have… mmm mm gooood!)
The muffins worked out great and I will definately be making these again. Without further ado, or any more rambling, on to the recipe.
Chocolate Chunk Muffins
– Makes 12 muffins –
2 cups all-purpose flour
4 Tablespoons packed light brown sugar
1 Tablespoons baking powder
1 cup milk
1 large egg
1 teaspoon pure vanilla extract
4 Tablespoons butter, melted and cooled to room temperature
6 oz bittersweet (or semisweet) chocolate, choped into chunks
Raw sugar for sprinkling on top
Preheat oven to 375o F. Line a muffin pan with paper or foil liners, or grease with vegetable oil spray.
In a medium bowl, stir together the flour, sugar and baking powder.
In another medium bowl, whisk together the milk, egg and vanilla til well combined. Stir in the cooled, melted butter and combine well. Add the flour mixture into the bowl with the milk mixture and fold in til just combined and wet. Fold in the chocolate chunks and do not overmix.
Fill muffin cups 2/3 full and sprinkle with some raw sugar (probably only about 1/4 teaspoon each). Bake for 20-25 minutes in the preheated oven, until tops are golden brown and muffins spring back to the touch.