April 2, 2013
[Photograph: Anna Markow]
I don't know where other pastry chefs get their ideas, but I was inspired to create muffins with my favorite Irish whisky. With slightly fruity bittersweet chocolate and some fresh cinnamon, these muffins are a great way to start your day. Don't forget to warm them up so the chocolate is melty and top them off with some salted butter.
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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
Special equipment: Muffin tin, cupcake papers, mixing bowl, spatula
serves Makes 12 muffins, active time 10 minutes, total time 30 minutes
- 1 3/4 cup (8 3/4 ounces) all purpose flour
- 3/4 cup (5 1/4 ounces) sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup (about 2 ounces) vegetable oil
- 2/3 cup (about 6 1/2 ounces) yogurt
- 1/2 cup (about 4 ounces) whisky or bourbon
- 1 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips
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Place rack in center of oven and preheat oven to 400°F. Place flour, sugar, baking powder, baking soda, cinnamon and salt in a medium mixing bowl and stir to combine. In a separate bowl whisk together vegetable oil, yogurt, whisky and vanilla. Pour wet mixture into dry mixture and top with chocolate chips, then quickly but gently fold to combine. Batter will still be slightly lumpy.
Scoop batter into lined 12 cup muffin tin, filling each cup about 2/3 full. Bake for 15 minutes, then turn and bake for another 5. Allow to cool for at least 5 minutes before serving.