As many of you already know, I love reading food blogs (so much that I might even say I’m obsessed with it) and that is why I decided to start my own food blog. Since Mind Your Bees and Trees is so new, I’m always looking for new ways to get more involved in the blogging community and meet fellow food bloggers. Today is my first time joining other bloggers for a community post and I’m so excited about it.
Welcome to Muffin Monday! Muffin Monday is an initiative started by Anuradha at Baker Street. Anuradha describes Muffin Monday as “a culinary journey of sharing a wickedly delicious muffin recipe every week to make the world smile and beat glum Monday mornings.” Be sure to check out Baker Street today to see who else joined in on Muffin Monday.
I love muffins so I was pretty excited when I first saw this idea. I was even more excited to see that this week’s recipe involved chocolate—yummy! As always, I made this recipe with unprocessed sugar, but instead of using honey or agave this week, I got to test out my new organic whole cane sugar. The sugar looks nothing like regular white sugar and smells a bit like molasses so I was curious to see how it would taste in these muffins. I’m happy to report that the muffins turned out really well. There was not a strong molasses flavor (like there was with my peanut butter oatmeal chocolate chip cookies)—just chocolately deliciousness :).
My husband and I both enjoyed one of these muffins right out of the oven, and for breakfast the next morning. Do you know what is better than double chocolate? Double chocolate with peanut butter! For breakfast this morning, I heated up the muffin and then spread peanut butter on it (for protein of course ;)). Since the muffin was warm the peanut butter melted all over the muffin—oh man it was sooooo good. YUM!!
Double Chocolate Chip Muffins
*Recipe adapted from Nigella Lawson. The original recipe was in grams so I converted it to cups using my scale—hence the slightly strange measurements.
1 3/4 cups + 2 tbsp (or 1 7/8 cups) plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp best quality cocoa
3/4 cup + 3 tbsp sugar (I used organic whole cane sugar)
1 cup chocolate chips (plus more for sprinkling later)
3/4 cup walnuts, chopped
1 cup (+ a little extra) milk (I used skim)
6 tbsp oil (I used unsalted butter, melted)
1 large egg
1 tsp real vanilla extract (I used 2 tsp)
Preheat oven to 375°F and grease a 12-cup muffin pan or fill with paper liners.
Combine all dry ingredients in a large bowl and set aside.
Combine all wet ingredients and add to dry ingredients, stirring until just combined and no dry spots remain. The batter will be slightly runny.
Fill muffin cups with batter and sprinkle more chocolate chips on top.
Bake for 15-20 minutes or until the muffins have risen and are springy to the touch.
If you’re interested in joining Muffin Monday, please contact Anuradha at Baker Street.
Question: What do you do to beat glum Monday mornings?