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Giant Chocolate-Chip Coffee Cake Muffins

Source of Recipe


From "Chocolate Chocolate" by Lisa Yockelson






List of Ingredients



• -- Chocolate Chip and Walnut Topping --
  
• 3/4 cup semisweet chocolate chips
  
• 2/3 cup chopped walnuts
  
• 3 Tbsp packed light brown sugar
  
• 3 Tbsp unsalted butter, melted and cooled
  
• .
  
• -- Chocolate Chip Batter --
  
• 3 cups bleached all-purpose flour
  
• 2-1/4 tsp baking powder
  
• 1/4 tsp baking soda
  
• 3/4 tsp salt
  
• 1-1/3 cups semisweet chocolate chips
  
• 12 Tbsp (1-1/2 sticks) unsalted butter, softened
  
• 2/3 cup plus 1 Tbsp packed light brown sugar
  
• 1/3 cup granulated sugar
  
• 3 large eggs
  
• 2-1/2 tsp vanilla
  
• 1 ounce unsweetened chocolate, melted and cooled
  
• 3/4 cup milk combined with 1/4 cup half-and-half
  
• Powdered sugar (optional)
  






Instructions



1. Line inside of 10 jumbo muffin cups with ovenproof baking paper liners. Or, film inside of each cup with nonstick cooking spray.
   
   
2. Make Chocolate Chip and Walnut Topping:
   Mix chocolate chips, walnuts, brown sugar and melted butter in a small bowl.
   
   
3. Make Chocolate Chip Batter:
   Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper. In a small bowl, toss chocolate chips with 2-1/2 teaspoons of sifted mixture. Cream butter in a large bowl of a freestanding electric mixer on moderately low speed 3 minutes. Add brown sugar and beat 2 minutes; add granulated sugar and beat 2 minutes longer. Beat in eggs, one at a time, mixing 30 seconds after each addition. Blend in vanilla and melted unsweetened chocolate. On low speed, alternately add sifted ingredients in 3 additions with milk/half-and-half mixture in 2 additions, beginning and ending with sifted mixture. Scrape down sides of mixing bowl frequently to keep batter even-textured. Stir in chocolate chips.
   
   
4. Divide batter among prepared cups, mounding slightly. Sprinkle a little Chocolate Chip and Walnut Topping over each of the muffins. Bake in a preheated 375° F oven 25 minutes, or until risen, set, and a toothpick inserted into center of each muffin withdraws clean.
   
   
5. Place muffin pans on cooling racks and let stand 20 minutes. Carefully remove muffins and place on cooling racks. Dust tops lightly with powdered sugar. Cool. Serve muffins freshly baked or within 1 day of baking.
   
   Makes 10 muffins.