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Saturday, July 12, 2008

Chocolate Malted Muffins

The Altitude Adjustment Section
And now for a chocolate muffin recipe, not too sweet, for my very sweet Welsh friend Claire, who is about to embark on a muffin business in Hastings on the Hudson in New York. She is already a great baker but needed to add a chocolate muffin to her repertoire. So I headed to my old favorite The King Arthur Whole Grain Cookbook for this special recipe for chocolate muffins made with malt and other healthy things. This recipe makes 1 dozen.

Ingredients for muffins
1 cup whole barley flour
1/2 cup whole wheat or white whole wheat flour
1/2 cup bread flour
3/4 cup unsweetened cocoa
1/4 cup malted milk powder
1 cup light or dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1 1/4 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips

Ingredients for glaze
6 tablespoons light brown sugar
2 tablespoons malted milk powder
2 tablespoons unsweetened cocoa
1 tablespoon corn syrup
1/4 cup plain yogurt
1/2 teaspoon vanilla

Preheat oven to 375. Line muffin tins with paper liners or spray pan with non-stick spray. Whisk together the dry ingredients. In a separate bowl combine butter, buttermilk, eggs, and vanilla. Now just combine wet and dry till blended by hand and stir in chips. Scoop batter into muffin tins and bake 25 minutes till toothpick comes out clean.

To make glaze, combine all ingredients into small sauce pan and bring to a simmer stirring often. Drizzle on cold muffins. The hardest part of this recipe is gathering your ingredients, but most health food stores should have everything you need. Remember to store flours in your fridge, if you have room, to increase their shelf life. But they are best used at room temperature.