by Christine Burns Rudalevige | Photographs by Dominic Perri
When I ask my 16-year-old son if he liked the newest version of chocolate chip muffins I’d made him and his sister for breakfast, he typically grunts, “Yes.” But that affirmation is always followed by an accusation: “Why? What did you slip into them this time?”
He knows me well. There is a cup of puréed winter squash in these. You can use butternut, acorn or blue Hubbard. I prefer the latter, and my son doesn’t even notice, really. Makes 15 to 18 muffins.
1 cup (115 grams) all-purpose flour
¾ cup (115 grams) white whole-wheat flour
1 teaspoon baking soda
¼ cup (25 grams) good-quality cocoa powder
¾ cup (170 grams) brown sugar
¾ cup dark chocolate chips
¾ cup milk chocolate chips
¾ low-fat buttermilk
¼ cup canola oil
1 egg, beaten
1 cup cooked, puréed winter squash
1 teaspoon pure vanilla extract
Line muffin tins with paper liners. Heat oven to 400°.
Combine flours, baking soda, cocoa, brown sugar, ½ cup each of dark and milk chocolate chips, in a medium bowl.
In a large bowl, whisk together buttermilk, oil, egg, squash, and vanilla. Add dry ingredients to the wet ones and mix until just combined. Use an ice cream scoop to fill the muffin wells ⅔ full. Sprinkle the top of each muffin with the remaining dark and milk chocolate chips. Bake for 14–16 minutes, until the muffins are dark, risen, and springy to the touch.