I hope that you guys all watched my new Sichuan Wonton video that I made with Diana from Appetite for China! I had such a fun time making it and have been dreaming of those wontons ever since, so do yourself a favor and check it out. I’ve even see a few people post about making them already, and to them I say, congratulations! I know you ate well that day. To the rest of you, don’t miss out! Wontons are way easier to make than I had originally anticipated, and after a few minutes, I felt like I could fold 100 of them without any problems. I know you’ll feel the same way. Anyway, aside from my excitement over how cool our new video is (and what a great job Kramer did editing it all by himself – what a trooper), I’ve been insanely busy. I feel like by the time I get up, get dressed, go to work, come home, (sometimes) go to the gym, take a shower, make and eat dinner, and work on editing some photos or some other thing that needs to be done for this blog, I have about 30 to 60 minutes to just relax before heading to bed and doing the whole thing over again. I know I talk about my schedule a lot, but obviously it’s pretty much all that I think about, given all I do is think about what I have time for, how I’m going to accomplish this or do that, or how one decision is going to affect the rest of what I do on a day-to-day basis.
As I said, I am always busy and never have a free moment. I do it to myself. For example, I took a Momofuku baking class about a month ago with my friend Emily, and it was a ton of fun. We made milk crumbs, cake crumbs, watched Christina Tosi herself bake and frost a cake, and made blueberry cream cookies to take home. It was informative and I really learned a lot, plus, there was free beer! Who doesn’t love an ice cold beer, especially when there are free buckets of it? We took our crumbs home, and as suggested, I froze mine to bake with later. I finally got around to pulling them out of the freezer a few weeks ago, and figured that they were begging to be used in a cookies and cream type concoction. The muffins themselves are wonderfully chocolatey, as they use both cocoa powder and melted chocolate, the white chocolate is creamy and smooth, while the star of the show, the Milk Crumbs, are crunchy and honestly, taste just like milk. These are your childhood wrapped up in breakfast form. Enjoy these muffins with a big iced coffee and you’ll be in nostalgia mode for the rest of your day.
Ah, milk crumbs. You’ve got to love them.
Alright, so – melt together your chocolate and butter, whisk together your dry ingredients, and chop up your milk crumbs a bit.
Fold 3/4 of your milk crumbs into your batter, reserving the rest to sprinkle on top of the muffins. Bake at 350 degrees F for 20-25 minutes, until set. If the milk crumbs are browning too much, cover the pans with foil.
Allow to cool a bit and eat up!
- ¾ cup nonfat dry milk powder
- ½ cup all purpose flour
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- ¾ teaspoon kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 2 cups + 2 tablespoons all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, cubed
- 5 ounces dark chocolate, roughly chopped (or chocolate chips)
- 1 and ¼ cups whole milk, room temperature
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 recipe milk crumbs (see above)
- 1 cup white chocolate chips
- Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper. Combine milk powder, flour, sugar, cornstarch, and kosher salt in medium bowl, then toss to combine. Add in the butter and stir with a fork until large crumbs form.
- Spread the mixture evenly on your prepared sheet. Bake until the crumbs are dry and crumbly, but not browned - about 9-10 minutes. Cool the Milk Crumbs completely on the sheet before using. These can be made a week ahead and stored in an airtight container at room temperature, or up to three months ahead and stored in the freezer in an airtight container. Don't bother thawing them out before using, I didn't!
- Preheat your oven to 350 degrees F and line your muffin pans with muffins cups. Place your butter and 5 ounces of chocolate in a medium sized pot, place over medium-low heat, and stir constantly for 5-8 minutes or so, until melted. If you have a double boiler, definitely use that, but I find that as long as you keep a watchful eye over your chocolate, you can just melt it straight in the pot. When it is smooth, set aside and allow to cool for at least 15 minutes.
- In a separate bowl, whisk together your flour, sugar, cocoa powder, baking powder, baking soda, and salt, then set aside. In the bowl of your mixer, beat together the milk, egg, and vanilla extract, then gradually add in the chocolate and butter mixture, stirring gently until combined (this is why your eggs and milk need to be at room temperature – if they are too cold, the chocolate will immediately harden and your batter will not be smooth).
- Add in your flour mixture, a bit at a time, mixing until the batter is just moistened. Roughly chop your Milk Crumbs, then reserve ⅓ of them for sprinkling on top of the muffins. Fold the remaining ⅔ of the crumbs into your batter. Sprinkle with the reserved ⅓ crumbs, then bake for 20-25 minutes, until a toothpick comes out clean and the tops are slightly crackled and set. Allow to cool completely in the tins before removing. These will keep well in an airtight container at room temperature for up to 3 days.