CHOCO-COLATE MUFFIN TOPS
MOISTER THAN A COOKIE, CRISPIER THAN A MUFFIN, LARGER THAN THE FACE OF CHESHIRE CAT AND GOES DOWN FASTER THAN THE LONGEST SLEEP I’VE RECENTLY ENJOYED
OK… I who haven’t had more than 4 hours of continuous sleep for the past few weeks, am talking to you in between my loose grip of consciousness, and my looser grip of consciousness, and then… oh look! it’s my unicorn-pony who helps with my dishes~ Uh whadat? Oh yeah. I was saying, how about, we take these double chocolate-y muffin tops, yes, just the tops because I couldn’t even trust my hands-and-eyes coordination to drop the batter into the molds (but it’s really because I was never fond of the bottom half of a muffin so I thought why bother), and slip into The Lady’s Wonderland to catch up? These muffin tops are warm and melty, moister than a cookie, crispier than a muffin, larger than the face of Cheshire Cat, and goes faster than the longest sleep I’ve recently enjoyed.
So come, we could all use a fall down a tree-hole once in awhile. Tell me about that time when you showed up in school without pants and your braises fell off.
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Makes: 7~8 XL muffin tops
The recipe is generously adapted from Thomas Keller’s blueberry muffin recipe, which I know, seems to have a lot more ingredients than a typical one. But I have come to believe, firmly, that the honey… molasses… and whatnots, all plays a part on making these muffins the most moist and flavourful ones I’ve had. I’ve reduced the sugar from the original 1/2 cup to 1/3 cup, just because I don’t like things too sweet, but you can certainly adjust that to your likings.
Ingredients
- 6 1/2 tbsp (96 grams) unsalted butter
- 1/3 cup (66 grams) granulated sugar
- 2 1/2 tbsp (54 grams) honey
- 2 tbsp (40 grams) molasses
- 1 tbsp (14 grams) vegetable oil
- 1 large egg
- 1/2 tsp vanilla paste or vanilla extract
- 1 1/4 cup (155 grams) all-purpose flour
- 1/3 cup (28 grams) unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup (130 grams) heavy cream
- 6 oz (170 grams) semi-sweet chocolate, roughly chopped
- 1/4 cup (25 grams) shaved almonds to top
- Powdered sugar to dust
Instructions
- Preheat the oven on 400F/205C.
- In a large bowl with hand-held mixer, or stand-mixer with paddle attachment, cream the unsalted butter (I started with cold butter) with granulated sugar for 3 min until light and fluffy. Add honey, molasses and vegetable oil, and mix evenly. Then beat in the large egg and vanilla paste for another min until thick and creamy. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and ground cinnamon. Add the flour-mixture into the mixer, along with heavy cream, then mix/fold everything just until it comes into a thick batter. Add the chopped chocolate and fold until combined.
- On a parchment-lined baking-sheet, place large scoops of batter with *at least 4" (10 cm) of space in between each". Sprinkle the shaved almonds on top and press lightly so they stick. If your oven heats from both top and bottom, place the baking-sheet right on the very bottom of the oven (encourages a crispier crust), and bake for 13~15 min, until an inserted wooden skewer comes out with moist crumbs.
- Let cool for 10 min on the baking-sheet, then transfer to a cooling rack. Dust with powdered sugar. These are the best when they are still slightly warm.
Emily
January 18, 2015 at 5:31 PMI love you.
Belinda @themoonblushbaker
January 18, 2015 at 5:38 PMCarry on and bake my sleepless buddy. I think I have got my newest excuse to turn on the oven in 30C heat. Also the last picture has my heart <3 Mandy.
Thalia @ butter and brioche
January 19, 2015 at 11:49 AMNever thought I would say I want a muffin top right now.. these look decadent and delicious too.
Jess
January 19, 2015 at 6:33 PMOMG these are to DIE for!!!!!!!!!!!!!! Genius!!!!!! It’s like you’ve shown extra love to the frequently unloved muffin and various small cake tops that get sliced off their delicious bodies before icing, by making a whole recipe of them, to them and for them. Love. It!!!! xx
Linda | Brunch with Joy
January 20, 2015 at 10:42 PMSleepless nights always lead me to crazy ideas..(and becoming one crazy lady). Carry on, my friend! Choco-colate muffin tops sound like a perfect treat for breakfast and no, never say no to chocolate!
Rebecca @ DisplacedHousewife
January 22, 2015 at 8:23 AMThese look tasty…love the Thomas Keller Bouchon book.
Emily | The Flown Scissortail
January 22, 2015 at 11:47 AMThis would have solved so many muffin stump problems in that Seinfeld episode! They look delicious!
June Burns
January 24, 2015 at 10:38 PMOh wow those look incredible! So chocolaty and fudgy :)
Lily
February 14, 2015 at 9:28 PMRecently by a strike of luck I came to your website. Totally captivated! Love the photos as well. Can you let me know what model camera you are using?
mandy@ladyandpups
February 14, 2015 at 10:26 PMLily, I use canon 6d with 35mm 1.4 lens :)
Kai
June 9, 2015 at 1:10 AMHmm.. any suggestion what to replace the molasses? or can I just skip it?
: )
mandy@ladyandpups
June 9, 2015 at 1:29 AMKai, you can try skipping it, or replace the sugar with dark brown sugar :)
Nas
October 17, 2015 at 6:39 AMI was trying to go a week without baking (I think I have a bit of a problem) and then I saw this recipe……..well, time to go make these :D
Jessica Loehr
April 30, 2017 at 3:24 PMCould you make regular muffins with this recipe?
mandy@ladyandpups
April 30, 2017 at 7:25 PMJessica, I think so :)
Windy
September 21, 2017 at 8:36 AMOMG, my bestest friend and favorite chocoholic is going to think I am a god(dess)! After I spring a basket of these babies on her, I will be in good shape if I ever need a new kidney…