Chocolate-Walnut Muffins

Name: Chocolate-Walnut Muffins
Yield: Makes 12 muffins
Ingredients: ½ cup, walnuts, toasted; 3 tablespoons, all-purpose flour; 2 tablespoons, packed light brown sugar; Pinch , table salt; 2 tablespoons, unsalted butter, cut into ½-inch pieces; 1¾ cups (8¾ ounces/248 grams), all-purpose flour; ¾ teaspoon, baking soda; ¾ teaspoon, table salt; ¾ cup, boiling water; ¾ cup (2¼ ounces/64 grams), unsweetened cocoa powder; 5 ounces (142 grams), bittersweet chocolate, chopped, divided; 1 teaspoon, instant espresso powder; 1¼ cups packed (8¾ ounces/248 grams), light brown sugar; ¾ cup, sour cream; ¾ cup, vegetable oil; 3 , large eggs, room temperature; 1 teaspoon, vanilla extract; ¾ cup, walnuts, toasted and chopped

Desserts or Baked Goods
Chocolate

What makes a chocolate breakfast muffin different from a chocolate cupcake? Aside from technique (simply stirring wet and dry ingredients together rather than creaming butter and sugar as a first step), one big difference is that more rustic chocolate muffins don't have a tall crown of frosting or a swath of ganache to hide under—they're breakfast, after all.

SERVES Makes 12 muffins

TIME 1¼ hours, plus 1 hour cooling

Why This Recipe Works

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