Today is my handsome husband’s birthday, and I hope that he has a wonderful day. I woke up early to make him breakfast, which I think we was surprised by and I’m pretty sure enjoyed immensely. I know that he’ll be visiting Madison Square Eats for lunch with some co-workers, and because he can’t have all of the fun, he’ll get to go there for round two with me after work for a beer or two, followed by dinner at DBGB Kitchen & Bar (thanks to a gift card from my parents – somehow I always suggest presents that are mutually beneficial for both Kramer and me…I wonder why that is) and a comedy show after all of that. Tomorrow, we’ll probably go to brunch somewhere of his choosing (I assume it will be Pies n’ Thighs), followed by dinner and some bar hopping with friends. Kramer is a big part of this site, so I just want to thank him for being my support system, for putting up with my marathon television sessions, for being an honest critic and taste-tester, for listening intently to any and all of my feminist rants (trust me, I can go on for at least a solid hour without taking a breath) and, most importantly as far as this site is concerned, for being the most patient and thoughtful photography assistant that there ever was. Love ya’, baby! You’re all grows up, all grows up and, hey, you can finally rent a car!
There’s not much to say about these muffins – they are what they are: soft, chocolatey mocha muffins. They have not only ground coffee beans (I used Stumptown because I’m the worst, but any coffee is fine), but also coffee extract, making them the perfect companion for an iced coffee on a spring or summer morning, or with a tall glass of cold milk for a snack (be it afternoon or late night). I have to say, the crumb on these muffins is almost perfect. Light and airy, yet packed full of rich, chocolatey-coffee flavor. The best part is that, despite being so delicious, they don’t weigh you down like a scone or pound cake, plus they just melt in your mouth like a beautiful mocha cloud. Kramer and I bring my wares into our respective offices pretty often, and these were something that were both gone quickly and highly praised, so definitely make them yourself and see how fast they get eaten up! I know that you may not have coffee extract at home (I didn’t), but it’s worth picking some up because the difference is noticeable and it’s always fun to buy a new ingredient, right? Have a great weekend!
- 2 cups + 2 tablespoons all-purpose flour
- ⅔ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons finely ground coffee beans
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, cubed
- 5 ounces dark chocolate, roughly chopped (or chocolate chips)
- 1 and ¼ cups whole milk, room temperature
- 1 large egg, room temperature
- 2 teaspoons coffee extract
- 8 ounces dark chocolate, roughly chopped (or chocolate chips)
- raw sugar, for sprinkling (optional)
- Preheat your oven to 375 degrees F and line your muffin pans. Place your butter and 5 ounces of chocolate in a medium sized pot, place over medium-low heat, and stir constantly for 5-8 minutes or so, until melted. If you have a double boiler, definitely use that, but I find that as long as you keep a watchful eye over your chocolate, you can just melt it straight in the pot. When it is smooth, set aside and allow to cool for at least 15 minutes.
- In a separate bowl, whisk together your flour, sugar, cocoa powder, ground coffee beans, baking powder, baking soda, and salt, then set aside. In the bowl of your mixer, beat together the milk, egg, and coffee extract, then gradually add in the chocolate and butter mixture, stirring gently until combined (this is why your eggs and milk need to be at room temperature – if they are too cold, the chocolate will immediately harden and your batter will not be smooth).
- Add in your flour mixture, a bit at a time, mixing until the batter is just moistened. Fold in your remaining chopped chocolate or chocolate chips, then divide the batter evenly among your muffin cups and sprinkle each one with a bit of raw sugar, if you like. Bake for 20-22 minutes, until a toothpick comes out clean and the tops are slightly crackled and set. Allow to cool completely in the tins before removing. These will keep well in an airtight container at room temperature for up to 3 days.