I am going to go out on a limb here and say: This Is The Best Muffin I Have Ever or Will Ever Make And/Or Eat In My Life.
It’s really not going too far out on this limb, because it pretty much is. Yes, I did love those adorable baby pancake muffins I made a little while back. And I consider the bacon and egg muffins in their own unique category. But when you are talking your classic sweet, standard-sized muffin, these guys are hands-down the best I have ever made. I’ve had this recipe forever — it comes from The Frog Commissary Cookbook, which I love so much I had to buy a second copy because my first was literally so well-used that the pages were falling out.
What’s so special about these muffins? Well, they are a combination of chocolate chips, chopped walnuts and coffee, in a thick brown sugar batter that will have you seriously considering skipping the whole pesky baking stage and just eating the batter with a spoon. But don’t, because these babies bake up into decadent, tender muffins in no time flat. They would be the perfect holiday gift if you tucked them into a nice basket or a pretty plate and covered them with clear acetate wrap and some nice ribbon. If you really, really love the person you could also give them the recipe. Or you might just want to hold on to it for yourself as your secret muffin weapon.
So there you go…your search for the world’s most amazing muffin is now officially over. Give them a try.
- ½ cup butter
- ½ cup brown sugar
- ½ cup white sugar
- 3 tablespoons instant coffee
- 2 teaspoons vanilla extract
- 2 eggs
- ⅔ cup milk
- 1¾ cup flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- ¾ cup chocolate chips
- 1½ cups chopped walnuts
- Preheat oven to 350 and grease/flour a 12-muffin tin.
- Cream butter with sugars, coffee and vanilla.
- Beat together eggs and milk.
- Combine flour, salt and baking powder. Alternately add the wet and dry ingredients to the butter mixture until just combined.
- Add chips and walnuts. Divide among muffin tins, filling until almost full.
- Bake for 20-25 minutes.
- Cool 5 minutes and then remove from tin and cool on racks.