Triple Chocolate Muffins

 

I confess.  I love chocolate and it doesn't matter what kind of chocolate it is.  Dark, milk . . .   in cakes and cookies . . .  good candy bars, good chocolates . . . pies and puddings.   The only kind I am not fond of is chocolate milk or chocolate ice cream.  I'm not even really fussy on hot chocolate drinks.  I don't know why that is. It is a mystery to me too.



The Toddster of course, he doesn't like chocolate in any form other than chocolate candies or hot chocolate.   I know!  It just ain't human, but I'm not complaining as that always means more brownies for me!!

 

Chocolate Baked goods are notoriously difficult to get a good photograph of.  I don't know why that is.   I apologize for a lack of tasty photos of these fabulously delicious muffins.   No matter how I tried, they just did not want to come out right.  Nevermind . . .



You will just have to take my word for it that they are tasty.  Moist.   Chocolaty.   Stogged full of three kinds of chocolate.  Hard to resist . . . and . . . mine, all . . . mine.   I ain't complaining!

*Triple Chocolate Muffins*

Makes 8 extra large muffins, or 12 regular 

Printable Recipe  

I have just one word for these . . . mmmmmmmmmmmmmmmm . . . Warm they are divine.  Cold they are bliss.  Maybe a bit too much like dessert to be a muffin, but why quibble.  A rose by any other name and all that.  

6 TBS unsalted butter

4 ounces bittersweet chocolate, coarsely chopped (115g)

2 cups plain flour (280g)

2/3 cup granulated sugar (126.5g)

1/3 cup unsweetened cocoa powder (37g)

1 TBS baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1 1/4 cups buttermilk (296ml)

1 large free range egg

1 tsp vanilla extract

1/2 cup semi sweet chocolate chunks (90g)

1/2 cup milk chocolate chunks (90g)  

Preheat the oven to 190*C/375*F/ gas mark 4.   Butter a muffin tin really well, or line with paper liners.  Set aside. (Don't forget to butter the top of the tin too!)  

Place the butter and one half of the  bittersweet chocolate into a saucepan.   Melt over very low heat, whisking to blend. (Alternately do in a bowl set over simmering water, taking care that the bottom of the bowl not touch the water.)  Remove from the heat and set aside. 

Whisk together the flour, sugar, cocoa powder, baking powder, soda and salt in a large bowl.   Whisk together the buttermilk, egg and vanilla.  Pour this along with the melted chocolate/butter mixture over top of the dry ingredients.  Stir just to combine.  Fold in all of the chocolates.  Divide the batter evenly amongst the muffin cups.  They should be at least 2/3 full.    

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the centre of one comes out clean.  Don't over-bake.  You want them a bit squidgy not dry.  Allow to cool in the pan for five minutes before tipping out onto a wire rack to finish cooling completely.  Store any leftovers in an airtight container.

Baked Carrot Cake Doughnuts

 


We are awfully fond of doughnuts in this house.  I especially like the Crispy Cremes we can get at the local Tesco and on the Motorway.  Occasionally I will buy a box to treat the missionaries with, and  . . . we have been known to indulge in one or two when we are on a lengthy trip along the motorway.  But deep fried doughnuts are a once in a blue moon treat for us, which is as it should be.

 

I am not adverse to baking doughnuts however.  I bought myself several doughnut baking pans last year and I break them out every so often.  Baked doughnuts are still a real treat, except they are not fried.  I guess they are a bit like muffins, except they are shaped like doughnuts.  What's not to like about that?

 In the past year I have made . . .



Baked Chai Spice Doughnuts.



Honey Glazed Granola Doughnuts.



Baked Chocolate Buttermilk Doughnuts.



White Chocolate Drizzled Gingerbread Doughnuts.  




Jam Filled Baked Cinnamon Doughnuts.



Glazed Red Velvet Baked Doughnuts.

I have to say that each variety was quite delicious in their own right.   Today though . . . I baked a new favourite.   Carrot Cake Doughnuts.



How could you not fall in love with your favourite flavour of cake . . . in doughnut form???  It's not humanly possible I don't think.   Enjoy.



*Baked Carrot Cake Doughnuts*
Makes one dozen

Printable Recipe  

Your favourite cake in a doughnut.   Simple and quick to make and very tasty.  You can sub soy milk for the regular milk for a dairy free version if you like and leave out the icing.   Just drizzle with honey whilst still warm in that case.

300g self raising flour (2 cups)

1 tsp baking powder

1 tsp ground cinnamon

75g toasted walnut pieces (3/4 cup)

115g soft light brown sugar (1/2 cup packed)

2 large free range eggs, beaten

200ml of milk (generous 3.4 cup)

150ml of sunflower oil (scant 2/3 cup)

1 large carrot, peeled and grated

1 tsp vanilla extract

1 tsp orange extract (can use the finely grated zest of one orange)

For the glaze:

150g of cream cheese (5 ounces)

(Do not use no fat)

50g sifted icing sugar (1/3 cup)

1 tsp lemon juice
chopped toasted walnut pieces, optional

Preheat the oven to 200*C/400*F/ gas mark 6.  Grease well two six cup doughnut pans.  I use nonstick cooking spray.

Whisk the flour, baking powder, cinnamon and nuts together in a bowl.   In a separate measure whisk together the brown sugar, eggs, milk, oil and extracts.   Stir in the carrot.   Add the wet ingredients to the dry ingredients and mix to just combine.  Spoon into the prepared donut pans.  I find 3 dessert spoons in each is sufficient.



Bake for 15 to 20 minutes, until risen and golden.   Allow to rest in the pans for about 5 minutes before tipping out onto a wire rack to finish cooling completely.

To make the glaze, beat together all of the ingredients.  It should be thick but slightly drizzable.  Spoon over or dip the tops of the  baked doughnuts in this mixture, swirling to coat.  Sprinkle with toasted walnut pieces before the glaze sets.



Ohhhhhhhhhhhh  SO delicious!  I do hope you will give them a try!  I just know you are going to love them too!

Chocolate Chip Muffins

I love muffins.  I love them even more than cupcakes.   Cupcakes are nice, but they don't stay with you as long as a muffin does.  Muffins are heavier and when you eat one, you feel satisfied.  A muffin is a meal that feels and tastes like a real treat. 

 

I saw a joke poster the other day that said that once you lick the frosting off a cupcake that turns it into a muffin . . . so that made it a healthy option.  I beg to differ on several fronts.  A cupcake can never be a muffin . . . muffins aren't cake.   And a muffin can't be a cupcake, not if it's a true muffin that is . . . they are two completely different animals.  Mind you . . . that is only my opinion.



They also differ greatly when it comes down to mixing them up.   Cupcake batter is mixed like cake batter . . . you cream the fats and sugars together first until light and then you beat in the egg (s) . . . adding the dry and wet ingredient alternately and normally mixing to a smooth batter before putting it into the tin (s).

 

In making a muffin generally you mix together all the dry ingredients together in one bowl . . .  all the wet in a measure . . .  and then you add the wet to the dry and mix just to combine.  Lumps are ok and in fact an overmixed muffin is tough.   The best muffins come from a batter that's only been lightly used and mixed together.  Muffins tend to have a much heavier texture than  cake and taste wonderful served warm with some butter or even jam, depending on the flavour of muffin. Corn muffins served hot with butter AND jam are a marriage made in heaven . . .



I used to own my own coffee shop and I baked and sold tons of muffins each day.  The favourite was the carrot muffins, with the banana ones following closely at their heels.   The third place was a toss up between blueberry muffins and these delicious chocolate chip muffins.   Of course that could vary as well . . . with taste.   Some people would crawl through fire to get a good chocolate chip muffin.

I am one of those.



A Chocolate Chip muffin lover.  These are the best.  I add chopped walnuts to mine and sometimes I even add sultanas . . . but then again I have been known to add those to my chocolate chip cookies too.  It's a matter of taste, but if you are looking for a great basic chocolate chip muffin that is moist, and stogged to the hilt with chocolate chips, look no further.   These chocolate chip muffins are quite simply the best.

In my opinion.

 

*Chocolate Chip Muffins*
Makes 12 large  

Printable Recipe

We love these muffins in this house.  A beautifully dense and buttery muffin just filled to the brim with delicious bits of milk  chocolate.  Try to use the best chocolate you can afford to buy.  These are incredibly moreish, just so you know.  Also, when I say large I do NOT mean texas sized, but the next size down.


2 cups flour  (198g)
1/3 cup soft light brown sugar, packed (66g)
1/2 cup white sugar (95g)
2 tsp baking powder
1/2 tsp salt
2/3 cup milk (160ml)
1/2 cup butter, melted and cooled (115g)
2 large free range eggs, lightly beaten
1 tsp vanilla

11 ounces milk chocolate chips (311g)
1/2 cup chopped toasted nuts, pecans or walnuts (optional) (57g)






Pre-heat the oven to 200*C/400*F/ gas mark 6.  Generously grease 12 large muffin cups, or line with paper liners.  Set aside.

Sift the flour, baking powder and salt into a large bowl.  Whisk in the sugars, until the mixture is well blended.

In another bowl, stir together the milk, eggs, butter and vanilla.  Blend together well.

Make a well in the dry ingredients and then add the milk mixture all at once.  Stir together just to combine.  It doesn't matter if the batter it lumpy.  All you want is the dry ingredients to be moistened.  Fold in the chocolate pieces and the nuts, if using.  Spoon batter into the prepared muffin cups, filling them 2/3 full.  Bake for 15 to 20 minutes, until well risen and a toothpick inserted in the centre of one comes out clean.  Remove from the oven and let sit for 5 minutes before removing the muffins from the tin to a wire rack to finish cooling.  Serve warm.

These also freeze very well.  To re-heat from frozen just pop the frozen muffin into the microwave on a piece of paper toweling and zap it for about 30 seconds.

Vanilla Fudge Muffins

Every once in a while I like to revisit something scfrummy which I enjoy eating.  I don't always cook new things every day and today I felt like baking some muffins to enjoy for our breakfast.

 

I don't always feel like having cereal for breakfast and I don't always fancy having an egg instead either.  Sometimes I like to indulge myself with a delicious fresh baked muffin.

 

These ones are particular favourites of mine . . . quick and easy to make and they always turn out fabulous!!  I love them and so does everyone I have ever made them for.



They're are moist and delicious . . . stogged full of lovely bits of fudge and white chocolate chips, and in all honesty you can also add some toasted chopped nuts if you wish.  It doesn't matter what kind of fudge you use.  You can use the fudge chunks that come ready chopped in bags like chocolate chips, or you can use homemade or storebought fudge, any flavour you want, just so long as you cut it up into small bits.

 

I used brown sugar fudge, which turns almost to caramel when it is baked . . . very, definitely moreish. But you can use any kind of fudge you want to . . . chocolate, butter pecan, rum and raisin, vanilla . . . pick your own favourite kind.  Warm, cold or in between, these are winners no matter how you partake of them.

 

Perfect for the lunch box or for a quick breakfast in hand as you are running out the door, or as a January weekday indulgence when the skies are dark and grey and you want something to make your heart smile and make you feel just a little bit special. 

 

They also freeze very well.  I pack them up individually and pop them into the freezer, ready to take out whenever the whim strikes.  You can take the time to thaw them out if you wish . . . or you can pop them into the microwave frozen for 35 to 40 seconds and they will taste like you just took them out of the oven.


 
 I do hope that you try them and if you do, that  you enjoy them even half as much as we do!    These are simply quite scrumdiddlyumptiously tasty!  Perfect to cure those January/after Christmas blues!

 

*Vanilla Fudge Muffins*
Makes 12
Printable Recipe

Eat while warm for moreish squidginess!  Almost dangerous!

300g of self raising flour (2 cups)
1 tsp baking powder
pinch salt
115g of golden caster sugar (1/2 cup)
85g of fudge chunks (1/2 cup)
85g of white chocolate chips (1/2 cup)
125ml of whole milk
100ml of half fat creme fraiche (scant 1/2 cup)
1 large free range egg, beaten
1 tsp vanilla extract
60g of butter, melted (1/4 cup)

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 12 hole muffin tin, or line with papers.

Whisk the flour, baking powder, salt, sugar, white chocolate chips and fudge chunks together in a bowl.  Whisk the milk, creme fraiche, egg, vanilla and butter together in a beaker.  Add all at once to the dry ingredients and fold together just to combine.  Spoon big dollops into your prepared pan.

Bake for about 20 minutes until risen and golden brown.  Leave to cool in the pan for several minutes before removing to a wire rack to cool.  Eat warm for the best flavour.

Note:  Any leftovers can be warmed in the microwave for 15 to 20 seconds.

Cranberry and Corn Toaster Cakes

  

  

When the kids were growing up we often popped across the border into the US to go shopping, especially when the Canadian dollar was almost on par.   We got a lot of bang for our bucks then!  Food in American was always a lot cheaper and we got tons of bargains.   We would come home with our car boot absolutely bursting!    

One thing I always loved to pick up was the Thomas's Toaster Muffins.  They came in several varities but my favourite ones were always the Corn Toaster Muffins  I am a big fan of corn muffins!    

I found this recipe recently on Serious Eats.  It looked delicious and very similar to the Thomas's Toaster Muffins I had so enjoyed.  I just had to print it out and give them a go.  

I was not disappointed.   They were fabulous!  Not too sweet, with a hearty texture . . . and just the perfect size for popping into the toaster.  Perfect eats for those mornings when you are rushed and don't have a lot of time to spend.  The kiddies will love them too.   

The hardest part for me was fitting my muffin top pan into our oven.   Obviously North American ovens are a lot larger!  We had to use the Toddster's pliers to bend one of the ends up so I could slide it in with ease!  They worked a charm, and in my opinion it was an improvement on the original design!  

*Cranberry Toaster Cakes*
Makes 13 

Printable Recipe  

Tasty little muffin tops that you can just pop into the toaster to heat up.   Easy peasy. 

10 TBS unsalted butter, softened

127g of granulated sugar (2/3 cup)

1/2 tsp salt

2 large free range eggs

255g of fine polenta (1 1/2 cups cornmeal)

140g plus 2 TBS plain flour (1 cup plus 2 TBS all purpose flour)

2 1/2 tsp baking powder

6 fluid ounces milk (3/4 cup)

125g fresh cranberries (1 1/4 cups)  

  

You will need several muffin top pans for this. In the UK, you can use yorkshire pudding tins, which are slightly larger.   Alternately you can just bake them as muffins, in which case you will need to bake them longer. 

Preheat the oven to 190*C/375*F/ gas mark 5.   Butter your tins really well and set aside.

Cream together the butter, sugar and salt until light and creamy.   Beat in the eggs, one at a time.  

Whisk together the flour, polenta and baking powder.  Stir into the creamed mixture along with the milk, stirring to just combine.   Fold in the cranberries.  Fill your muffin top cups until almost full.  Smooth over the tops with a damp spatula. 

Bake in the preheated oven until set and golden brown around the edges.  This should take about 15 minutes.   Allow to cool in the pans for 5 minutes before removing to a wire rack to finish cooling.  Repeat with the remaining batter until all have been cooked.  

  

When done, stack, placing a piece of parchment paper in between each, wrap tightly and freeze.   When you want to have one for breakfast, just take one out and pop it into the toaster to toast.  Serve warm with softened butter for spreading!  Delish!

Cinnamon Pull-Apart Bread

 


I am at heart a rather lazy cook.  I know it may not seem like that, and I can put my shoulder to the wheel when I have to, and often do . . . but basically quick, simple, easy and tasty works for me most of the time.  I had been eyeballing a recipe over on Our Best Bites for a Cinnamon Pull Apart Bread for ages and ages.  Every so often I would go and look at it again, but to be honest . . . it seemed like far too much work and time and so I would walk away . . . lazy gal that I am.



Then today I looked at it again and I thought . . . I bet I could do something similar to that using my baking powder biscuit recipe and it would be just as tasty, but made in a fraction of a time.  And so that's is what I did.  I used all butter in my biscuit dough instead of shortening . . . just to up the scrum factor you know.



I tend to believe there can never be too much scrum factor.  Anyone who's with me on that put up your hands!  I thought so!  I also like to use brown muscovado sugar in something like this.  It kind of melts with the butter into caramel-like deliciousness.  I also added a portion of ground cardamom to the cinnamon because . . . well, can do you ever really get tired of the hint of cardamom in baked goods such as this??  I don't, and I can well imagine you wouldn't either!



They smelled absolutely flippin' delicious when they were baking.  My tin was a bit on the large size, so next time I bake this (AND I absolutely WILL) I will use a smaller loaf tin.  But they did turn out gorgeous, even in a too large tin!



The glaze drizzle is lightly flavoured with vanilla paste and a drop of cinnamon extract.  Have you ever used cinnamon extract???  If not you are missing out on something pretty scrummy indeed.  All told this pull apart loaf was probably one of the best things I have baked in recent months, which (if you follow me regularly) says a LOT!



I do hope you will give my version a go!  I am sure you will just adore it as we did.  I do so love it when one of my experiments turns out well.  Don't you?

*Cinnamon Pull-Apart Bread*

Makes one loaf

Printable Recipe  

If you like cinnamon rolls, you will love this.  Almost instant gratification.  Quick.  Easy.  Delicious.

280g of plain flour (2 cups)

4 tsp baking powder

1/2 tsp fine sea salt

1/3 cup of unsalted butter (75g)

2/3 cup milk (160ml)
softened butter for spreading

135g of soft brown muscovado sugar (2/3 cup)

1 TBS ground cinnamon

1/2 tsp ground cardamom

For the glaze:

130g of icing sugar, sifted (1 cup)

drop of cinnamon extract

1/2 tsp vanilla paste

1 TBS warm water as needed

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a medium sized loaf tin well.  Set it aside.

Sift the flour and baking powder into a bowl.  Whisk in the salt.  Drop in the butter and cut the butter into the flour mixture using a pastry blender, until the mixture resembles coarse crumbs.   Using a fork, stir in the milk to make a soft dough.   Tip out onto a lightly floured surface and knead gently a few times.  Roll out to a large rectangle which is roughly 1/3 inch thick. 

Spread generously with softened butter.   Mix together the brown sugar, cinnamon and cardamom.  Sprinkle this over the butter evenly, pressing it lightly to adhere.    

Using a pizza cutter or sharp knife, cut the rectangle in half down the middle lengthwise..  Place one half, flour side down, on top of the other. 

 

Cut into large squares and stack the squares, having the floured side of one on the bottom and the floured side of another on top.  Carefully turn on to it's side and place into the buttered tin.  Not hard to do really.

Bake in the preheated oven for 25 to 30 minutes, until well risen and golden brown.  Remove from the oven and allow to cool in the tin to room temperature.

 

Whisk all of the icing ingredients together into a thick drizzle icing.  Drizzle this over top of the loaf.  Remove from the tin.  Pull apart into slices to eat.  Fabulous!



Can we talk about butter for a minute here?   My butter of choice for baking and just eating has always been Lurpak, the Danish butter.   I had never even heard of it before I moved over here to the UK in 2000, but it was love from the very first taste for me.  It just tastes consistently good.

 


My results are also always consistent when I use it in my baking.  The salted is not TOO salty in taste and the sweet (unsalted) is just right.  I have tried cheaper brands, store brands, etc.  but I always come back to Lurpak because that is what I like the best.   Just saying is all . . . they haven't asked me to tell you this.  I just wanted to share, especially as there is a fair bit of butter in today's recipe.  I thought you may want to use the best.   Pure and creamy and perfect in every way.