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.
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.
- 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
- 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.