One day a colleague was eating a beautiful carrot muffin with a velvety cream cheese filling. I asked her where she got it, and she said the PATH deli in Journal Square. She gushed about the muffin and its cake-like texture, saying it was more like eating dessert than breakfast. I decided the next morning to give a muffin a try.
The next morning I entered the deli and stood at the end of a very long line. Despite the length I was fortunate to have my pick of muffins. Because it was so early many of my fellow commuters were just grabbing a cup of coffee on their way to the Financial District. I opted for a cappuccino muffin, loaded with chocolate chips and dusted with powdered sugar.
It immediately became my poison. I could eat one every day. They were so good I bought an extra one to bring home for my mom to try. And she enjoyed them so much some mornings I would buy all the muffins in the display case -- five or six -- for her so she could freeze them and eat them at her leisure.
All that changed, though, in 2005. My husband and I moved to the Poconos. No more commute to Jersey City, no more trains with bomb-sniffer dogs, and no more cappuccino muffins. I thought about those muffins often, though, over the past 6 years. So when I found this recipe in the January/February issue of Cooking Light, I knew immediately it was the perfect way to bring that portion of my past city life into my country life.
Chocolate Chip-Coffee Muffin
Recipe from Cooking Light
Hands-on time: 17 minutes.
Total time: 35 minutes
Makes 12 muffins
- 2/3 cup whole milk
- 5 tablespoons butter, melted
- 3 tablespoons instant coffee granules
- 1 1/2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- 9 ounces all-purpose flour (about 2 cups)
- 2/3 cup sugar
- 1/2 cup semisweet chocolate chips
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Cooking spray or cupcake papers
- Preheat oven to 400 degrees.
- Combine first 5 ingredients.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.
- Spoon batter into 12 muffin cups coated with cooking spray or lined with papers. Bake at 400 for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.