I think I subconsciously sabotaged myself.
Two weeks ago, I couldn’t decide what kind of muffin to bake for my Brain Food 101 experiment. I debated between fruity and chocolatey. Back and forth between the two. Then back and forth once more for good measure.
As you may recall, I landed on apple cinnamon doughnut muffins. But then I ruined my experiment on the best way to store muffins.
You see, any good scientist knows that experiments are generally useless if you forget to collect data and make observations at regular intervals. Which I may or may not have done.
Clearly, I subconsciously sabotaged the experiment so that I would have to make more muffins. This time of the chocolate variety. And now my cravings for both fruity and chocolatey muffins have been satisfied.
Whole Wheat Chocolate Chai Muffins
Based on my Apple Cinnamon Doughnut Muffins
1 3/4 cup low-fat milk
1 teaspoon apple cider vinegar
1/2 cup unsalted butter, softened
2 tablespoons extra virgin olive oil
3/4 cup granulated sugar
3 cups whole wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons cocoa powder
3 tablespoons instant chai powder (see Savvy Tip)
1/4 cup mini chocolate chips (optional)
Olive oil and turbinado sugar, for brushing
Preheat the oven to 375F and grease and flour a mini or regular muffin tin.
In a small mixing bowl, combine the milk and vinegar and set aside.
In a large mixing bowl, stir the flour, baking powder, baking soda, cocoa powder and chai.
Savvy Tip: If you don’t have instant chai powder, grind some chai tea in a spice grinder. Alternatively, steep two bags of chai tea in the milk for 10 minutes before you begin. Remove the tea and add the vinegar, as instructed above.
Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter, olive oil and sugar together until creamy. Add the eggs and beat well. Beat in half of the dry ingredients and all of the liquid ingredients. Stir in the rest of the dry ingredients until just blended.
Pour the batter into the prepared muffin tin up to the rims. Sprinkle with mini chocolate chips. Bake 14-16 minutes for mini muffins, or 16-20 minutes for standard muffins. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
Brush the still-warm muffins with olive oil and sprinkle with turbinado sugar.
Savvy Tip: This batter also makes a wonderful quick bread. Grease and flour a loaf pan, add the batter and sprinkle with chocolate chips. Bake for 40-45 minutes, or until the edges start to pull away from the sides of the pan. Brush with olive oil and sprinkle with turbinado sugar.