Double Chocolate + Pistachio Muffins

Tags: , , , , , , , ,

Sometimes you want need chocolate for breakfast. Sometimes it’s a perfect pair with your third cup of coffee. Sometimes it’s just what you needed to make a gloomy morning seem brighter.

Chocolate muffins always make me happy–it’s like dessert for breakfast without actually being dessert. These muffins keep it real with healthful yogurt, a touch of olive oil, some nutty wheat germ, a bit of cocoa, some nuts for crunch, and a handful of chocolate chips for good measure. They aren’t too sweet, so go ahead and smear some berry jam on there. Or, if you want need to, a smear of nutella or cookie butter would be amazing–I totes won’t judge.

Double Chocolate + Pistachio Muffins

Makes 8 standard size muffins.

Adapted from this recipe. 

You could definitely leave out the pistachios and make these nut-free, or switch them out for another nut. 

1 1/4 cups all-purpose flour

3 Tablespoons unsweetened cocoa powder

7 Tablespoons brown sugar

2 Tablespoons wheat germ (optional)

1/4 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 egg

1/2 cup plain greek yogurt

3 Tablespoons olive oil

1/4 cup milk

1/2 teaspoon vanilla extract

1/3 cup chocolate chips

1/4 cup coarsely chopped pistachios, plus 1-2 tablespoons for topping

Preheat oven to 350*F. Line a muffin tin with 8 paper liners.

In a mixing bowl whisk together the flour, cocoa, sugar, wheat germ, salt, baking powder, and soda. Fold in the chocolate chips and 1/4 cup nuts.

In a large measuring cup whisk the egg, whisk in the yogurt, oil, milk, and vanilla to combine well. Pour the wet mixture into the dry and fold until just combined. Divide the batter between muffin cups and sprinkle remaining nuts over the tops of each muffin. Bake in the center of the oven for 16-18 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool on a wire rack. Can be stored in an airtight container at room temperature for 3 days.

 

 

Pumpkin Streusel Muffins

Tags: , , , , , , , , , , , ,

I do this fun thing when I’m sleeping…and by fun, I mean obnoxious.

Throughout the night I will either kick blankets or hoard them. I may start out the night kicking the blankets right off the bed and onto the floor. Then, I will wake up in the wee hours of the morning, shivering, only to roll myself up into a burrito of warmth. Add my tendency to sleep-talk, and I am a dream (read, nightmare) of a bedmate. I just want to have it all, all at once–blankets, no blankets, conversation, and sleep. I mean, at least I don’t sleep-walk…anymore, right?

These muffins came to be because of my inherent desire to have it all. Yesterday, mid-morning, all I wanted was something warm, pumpkin-y, spiced, streusel AND glaze topped. I wanted the perfect fall muffin–not too sweet so I could glaze it, slightly healthy (pumpkin AND wheat germ, holla!), moist yet sturdy, spiced without getting face-punched, a muffin with a hint of brown butter and a bit of crunch. I made it happen and got my way… as it often goes around here when it comes to muffin baking and blanket-hoarding/shunning.

So, tell me, are you a sleep kicker, blanket stealer, talker or walker? Or, are you the type who, once your head hits the pillow, you’re there to stay?

Pumpkin Streusel Muffins w/ Cream Cheese Glaze

Makes 12-14 muffins (depending on how you fill the cups).

Adapted from Damn Delicious

I reduced the flour from the original recipe and added wheat germ for health and science. I also tinkered with the spices and browned up the butter for good measure. These muffins–sans glaze–are not very sweet, which is how I think a muffin should be. While the insides are moist and tender, a pat of butter smeared on a warm muffin would be totally appropriate. I like to place the streusel in the refrigerator while assembling the batter–I find it encourages more pebbly/rocky streusel as opposed to a crumbly/sandy topping.

Spice Mix:

1/2 heaping teaspoon kosher salt

2 hefty teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon grated nutmeg

Streusel Topping:

2 Tablespoons unsalted butter, browned

1/4 cup flour

1/4 cup vanilla sugar (or plain or brown)

3 Tablespoons sunflower seeds (optional)

1 teaspoon spice mixture

Muffin batter:

3 Tablespoons wheat germ

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1 cup sugar

remaining spice mixture

1 cup plain pumpkin puree

1 stick (4 ounces) unsalted butter, browned

2 eggs

1 teaspoon vanilla extract

Glaze:

2 ounces softened cream cheese

1/2 cup powdered sugar

1-3 Tablespoons milk

Preheat your oven to 350*F. Line a muffin tin with paper liners or grease well.

Begin by browning your butter, 1 stick plus 2 tablespoons, divided. Jessica from How Sweet It Is recently posted this great step-by-step. Set aside the butter to cool slightly.

Make the streusel: Mix together 2 tablespoons of the browned butter with flour, sugar, spices, and sunflower seeds, until the mixture clumps together when pinched between your fingers. Place the streusel topping in the refrigerator until ready to use.

In a large mixing bowl, whisk together the wheat germ, flour, baking powder, sugar, and remaining spice mix. Set aside and in a seperate bowl whisk together pumpkin, remaining butter, eggs, and vanilla. Add the wet mixture to the dry and fold until just combined. Fill the prepared muffin cups 3/4 full (I did 2/3, making them a litte under filled). Sprinkle with the streusel mixture and bake in the center of the oven for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and cool on a rack for at least 10 minutes before glazing. While muffins cool, make the glaze by stirring the softened cream cheese and powdered sugar together, adding milk 1 tablespoon at a time until desired consistency is reached.

Best enjoyed warm from the oven. Can be kept in an airtight container for 3 days.