This is the story of a muffin made in the final 15 minutes before the baby’s nap. It’s the story of a muffin recipe that I wished I had doubled, because with the passing of 24 hours, we were down to just two. The next week, I made them again. The week after that, I made them twice.
At first, though, I was pretty unimpressed. Fresh from the oven, the chocolate flavor was barely discernible, they weren’t sweet enough, and I felt like I had to search for the chocolate chips. Sure, I’d wanted a healthy chocolate muffin, but…
But. But the next morning, after a night’s rest in the fridge, they were wonderful. The chocolate flavor deepened, the chocolate chips seemed to come out from hiding, and somehow, they were totally sweet enough — even though there was just that half-cup of sugar in the whole batter. Also, there are flaxseeds hidden in there, and if I hadn’t put them there myself, I would never have known.
In other words, these muffins are the perfect compromise between “help! I need chocolate!” and “I should probably eat something healthy.” Just don’t forget about the fridge time.
One year ago: Coconut chocolate chip muff-cakes
Tweaked from Pastry Affair
Yield: 14 muffins
- 1¼ cups whole wheat flour
- ½ cup cocoa powder
- ½ cup brown sugar
- ¼ cup ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 egg
- 1 tsp vanilla extract
- ¼ cup canola oil
- 1 cup milk (prefer pareve? water or plain seltzer are fine)
- ½ cup white or brown chocolate chips, plus an extra handful to top the muffins
1. Preheat oven to 350 F/180 C. Line muffin tins with paper liners.
2. In a stand mixer fitted with the whisk attachment, whisk together flour, cocoa powder, sugar, flaxseeds, baking powder, baking soda, and salt. Switch to the paddle attachment, and add the egg, vanilla extract, oil, and milk. Beat on low speed just until a batter forms. Add chocolate chips and mix into the batter. (This can also be easily done with a large bowl and electric hand-mixer.)
3. Scoop the batter into the prepared tins, filling them about three-quarters of the way. Top with a few extra chocolate chips. Bake for 20 minutes, or until completely set.
Important: For best results, chill thoroughly in the fridge before serving.