Excerpted with permission from Hot Cocoa Comfort: 50 Recipes for Comforting Cups of Chocolate by Michael Turback. Copyright 2018 by Skyhorse Publishing, Inc.
Michael Turback created and nurtured the eponymous Turback’s, one of Upstate New York’s first destination restaurants. His mission combined inventive, passionate cooking with local ingredients, and the restaurant was awarded “Best American Wine List” by Restaurant Business. Michael is also the author of Cocktails at Dinner, ReMixology, and What a Swell Party It Was, all from Skyhorse Publishing. He resides in Ithaca, New York.
“One should always eat muffins quite calmly—it is the only way to eat them,” wrote Oscar Wilde in The Importance of Being Earnest. These muffins are easy to prepare, light as a feather, and fresh from the oven, they pack a rich, fortifying taste of cocoa to satisfy the morning appetite. They are not overly sweet, in a perfectly breakfast kind of way, an unhurried indulgence before the whirlwind of the day.
Recipe: "Good Morning” Hot Cocoa Muffins
1 1⁄2 cups all-purpose flour
2⁄3 cup unsweetened cocoa powder
1⁄3 cup granulated white sugar
1 1⁄2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
3⁄4 cup milk
1⁄3 cup vegetable or canola oil
1 large egg, beaten
Preheat the oven to 400°F. Liberally grease 12 muffin tin cups with butter or coconut oil. In a medium bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together milk, oil, and the egg. Add dry ingredients and stir until fully combined. Spoon the thick batter into the prepared cups, each about 2⁄3 full. Bake 18 to 20 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let cool for 10 minutes. Remove from muffin tin; serve warm.
Makes 12 servings