Chocolate Chip Cornbread Muffins (Recipe Inspired by AN UNWANTED GUEST)

I felt a little bad for the characters in An Unwanted Guest.

I mean, yes, obviously: half of them end up murdered in cold blood, which is rather upsetting. But, let’s not overlook another, perhaps just as crucial problem plaguing the paying guests:

THEY DID NOT GET ALL THE FOOD THEY WERE PROMISED.

I think we can all agree that a chief component of any “weekend getaway” is gorging yourself on the delicious meals lavished upon you by an attentive kitchen staff. Even though the innkeepers in An Unwanted Guest kept up a steady stream of sandwiches during their hotel’s killing spree, the spread undoubtedly paled in comparison to what the guests had anticipated.

If you think I’m the only one who noticed the lack of delicious food, you’re wrong. A guest in the book comments on this exact issue, not too long after the first murder happens. I mean, we all get hangry in a crisis, so #nojudgement. To his (and everyone’s) credit, by the time body #3 pops up, all remaining guests have properly focused on survival instead of mealtimes.

But, as a nod to the culinary treatment the inn’s guests should have received, I’m making a breakfast appetizer of Chocolate Chip Cornbread Muffins.

I first discovered the yummy combo of chocolate chips and cornbread when I was in high school. My friends and I would frequent this pancake house on our days off, and even though the restaurant served INSANELY large pancakes, you were given a basket of freshly baked cornbread while you waited for your breakfast to arrive. Half the cornbread squares would be plain, and the other half would be dotted with chocolate chips. The combination of the gritty corn meal against the smooth, melted chocolate was heavenly, and we would often fill up on the appetizer instead of our actual breakfast.

Fast forward many years and cornbread is still one of my favorite breakfast foods. I usually make it in an 8×8 pan, but when we have friends staying over, I make cornbread muffins. The individual servings are perfect for still-sleepy guests to nibble on while Husband and I whip up a full breakfast in the kitchen.

Small (but related) side rant: does anyone else feel like most restaurants and bakeries treat muffins like they’re cake these days? I hardly ever buy muffins anymore because of how over-the-top sweet they are. They seem to contain a ton of added sugar, plus icings, glazes, crumb cake topping — you get the idea. Although I do love me some French toast for special occasions, most of my mornings call for a low-sugar breakfast option.

This is why I love homemade muffins, and these Chocolate Chip Cornbread Muffins in particular. This recipe uses a relatively small amount of granulated sugar, which allows the naturally sweet and bright flavor of the corn meal to shine through. The cornbread batter is simple and rustic with a crumb that’s light, fluffy, and just a little bit crumbly.

As for the addition of the chocolate chips… Okay, you got me: maaaaybe I do crave a tiny touch of sweetness with breakfast. Just a smidge!  A smattering of semi-sweet chocolate chips gives you a hint of sugary goodness in each bite. It’s just enough decadence in the morning to make you feel like you’re indulging in something special without being too unhealthy.

One of the best things about these Chocolate Chip Cornbread Muffins? They’re fast. You can set these lil’ beauties on the table within 30 minutes. You don’t even need to wait for them to cool completely before serving, since these muffins are best fresh from the oven while the chocolate is still warm and gooey. (For reals, the innkeepers in An Unwanted Guest totally could have handled making these muffins for their guests, murderer in their midst or not.)

I like to slather a piping-hot muffin with a pat of salted butter to get that salty-sweet combo that I love so much, but I do happen to think these muffins taste great with a little raspberry or strawberry jam if you’re into that sweet-on-sweet action.

Chocolate Chip Cornbread Muffins

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Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Servings 16 muffins

Ingredients

  

• 2 cups cornmeal
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 6 tsp baking powder
• 2 tsp salt
• 1/2 cup vegetable oil
• 2/3 +2/3 cups milk
• 4 eggs
• 1 cup semi-sweet chocolate chips
• 1/2 tsp all-purpose flour
• 1/4 cup semi-sweet chocolate chips, for sprinkling

Instructions

 

PREP INSTRUCTIONS

• Preheat oven to 400F.
• Spray muffin tin(s) with nonstick baking spray, or line muffin tins with paper cupcake liners, then set tin(s) on a baking sheet lined with parchment paper. Set aside.
• Gently toss 1 cup chocolate chips with ½ tsp flour until all chips are lightly coated. Set aside.

BAKING INSTRUCTIONS

• In a large mixing bowl, whisk together the corn meal, 2 cups flour, sugar, baking powder, and salt until thoroughly combined.
• In a medium mixing bowl, whisk together the oil, milk, and eggs until thoroughly combined.
• Pour the wet ingredients into the dry ingredients, then stir together with a spatula using swift, short strokes, until just combined. Do not over mix.
• Gently fold the flour-covered chocolate chips into the batter.
• Using a cookie or ice cream scoop, scoop batter into prepared muffin tin(s). Fill the cavities almost to the top. Then sprinkle the tops with the leftover ¼ cup chocolate chips (these should not be floured).
• Place muffin tin(s) on the baking sheet(s) into the oven to bake at 400F for 16-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
• Remove muffins from the oven and let cool 10 minutes in the pan, then turn them out onto a work surface. Serve while still warm with butter or jam.

Notes

This recipe is an adapted version of the Indian Head Yellow Corn Meal recipe for corn bread/corn muffins: https://www.wrmills.com/recipes/indian-head-yellow-corn-meal/