Wasabi and Chocolate Muffins

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There has been a long gap since my last post. Reason – a change in location…again! I have moved from Pondicherry to the city of Gurgaon. Gurgaon is a complete opposite of Pondicherry. Bigger roads with bigger traffic, big malls with a big crowd, bigger apartment in high rises with a higher rent. But its a change that I am enjoying so far. I guess living in a small town for past 3 years made me crave for the city life. Not that I like going to the crowded malls or being stuck in the traffic – but I like the ease of access for things. Really enjoying the benefits of speaking a common language for sure also there is a bigger and a better availability of food and fresh produce from different parts of the world.

As much as I love living in different cities and countries, it comes with its own set of adjustment. I am talking things that you have to deal with apart from the whole packing and moving bit. The first couple of weeks in the new apartment were dedicated to working out a schedule for the movers and packers to come deliver our stuff. There was a bit of an issue as they wanted to deliver our boxes at 2 AM. Then for the first 3 weeks we could not get an internet connection hooked up. Post 3 applications with 2 different internet providers we now have a connection with a decent speed. Oh the perks of being in a metro city in India.

Now that all that excitement is over – I can focus on cooking….and photoshooting. I am still in the process of finding the best spot for photography in the new apartment – but I will get there. First thing that I made in the new apartment had to be sweet and chocolaty. I have made chocolate muffins so many times before– we all have. These muffins are moist and have a subtle underlying hint of wasabi. Its definitely not a conventional flavor but worth trying. I also topped the muffins with a cocoa crumble that gave it a slightly crunchy top – a contrast to the moist muffins. I used wasabi powder for this recipe as wasabi paste is little difficult to mix in and you might get wasabi lumps in some bites – yikes! Muffins taste great with coffee or tea specially if its raining outside just like right here in Gurgaon.

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Serving 8 muffins

Cooking time 15 minutes + 30 minutes baking


1 cup all purpose flour

1 cup cocoa powder

1 tbsp wasabi powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp instant coffee

1 cup sugar

3 eggs

1/2 cup butter, softened at room temperature

1 tsp vanilla extract

3/4 cup plain yogurt

For Cocoa Crumble

2 tbsp cocoa powder

1 tbsp flour

1/4 cup sugar

1 tbsp butter, cold and cut into small pieces

Place all ingredients in a bowl and mix them up with the back of a fork. Place in the refrigerator till ready to be used.

  1.  Preheat the oven at 350 F/180 C.
  2. Grease and/or line the muffin tin with liners.
  3. In a large bowl mix together, flour, cocoa, wasabi, baking soda, baking powder and instant coffee.
  4. In a mixing bowl add butter and sugar and whisk till it turns pale and fluffy.
  5. Add eggs one by one while whisking the mixture continuously.
  6. Add the flour mixture and stir with a spatula till the flour is just mixed in.
  7. Add yogurt and mix lightly till its just mixed in.
  8. Distribute the batter in the muffin tin and sprinkle the tops with about a teaspoon of the cocoa crumble mixture.
  9. Bake for about 25 to 30 minutes. Remove from the oven, cool completely and serve.