We have all had mediocre chocolate muffins, but these are anything but ordinary. A moist muffin recipe with a crunchy cocoa crumble top and a subtle hint of wasabi.
By Pallavi Gupta
The first thing that I made in the new apartment had to be sweet and chocolaty. I have made chocolate muffins so many times before– we all have. These muffins are moist and have a subtle underlying hint of wasabi. Its definitely not a conventional flavor but worth trying. I also topped the muffins with a cocoa crumble that gave it a slightly crunchy top – a contrast to the moist muffins. I used wasabi powder for this recipe as wasabi paste is little difficult to mix in and you might get wasabi lumps in some bites – yikes! Muffins taste great with coffee or tea specially if its raining outside just like right here in Gurgaon.
- 1 cup all purpose flour
- 1 cup cocoa powder
- 1 tbsp wasabi powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp instant coffee
- 1 cup sugar
- 3 eggs
- ½ cup butter, softened at room temperature
- 1 tsp vanilla extract
- ¾ cup plain yogurt
- 2 tbsp cocoa powder
- 1 tbsp flour
- ¼ cup sugar
- 1 tbsp butter, cold and cut into small pieces
- Preheat the oven at 350 F/180 C.
- Grease and/or line the muffin tin with liners.
- In a large bowl mix together, flour, cocoa, wasabi, baking soda, baking powder and instant coffee.
- In a mixing bowl add butter and sugar and whisk till it turns pale and fluffy.
- Add eggs one by one while whisking the mixture continuously.
- Add the flour mixture and stir with a spatula till the flour is just mixed in.
- Add yogurt and mix lightly till its just mixed in.
- Distribute the batter in the muffin tin and sprinkle the tops with about a teaspoon of the cocoa crumble mixture.
- Bake for about 25 to 30 minutes. Remove from the oven, cool completely and serve.
- Place all ingredients in a bowl and mix them up with the back of a fork. Place in the refrigerator till ready to be used.