Last week I went away for a few days to spend some time with my mom and sisters in New York City. It was kind of family bachelorette party! We had the best of times! I had a plan for when I left: I wanted to leave some delicious things for my boyfriend to eat while I was away. The first thing that came to mind was something for breakfast.
He loves, loves muffins so I thought I might bake some double chocolate muffins for him to enjoy over the weekend. I was going to leave some on the counter for him to eat over the first few mornings I wouldn’t be home, and freeze the rest so he could still enjoy fresh baked muffins the rest of the week. He had only to remove the muffin form the freezer the night before, and heat it for 5 minutes in the morning while he brushed his teeth! Piece of cake!
I had a plan. But I never set it in motion. Unfortunately. It was so crazy here before I left I never got the time to bake. Or explain. Or anything. Typical me... so much planning and then the execution of such plans for some reason gets delayed. I try though. And sometimes I acutely plan and execute the plan in time and form! Wink. I’d say it’s a learning process!
One of the first things I did when I arrived home was actually bake the muffins I’d promised to leave for him to enjoy while I was away. A promise is a promise after all. And he gets to enjoy them WITH me! So kind of a win-win. Sort off.
I must confess I also love muffins quite a bit! My favourite are blueberry muffins. I absolutely love them. That is until I made these; the crunch from the chocolate chip, the melting chocolate chunks and the incomparable taste of vanilla bean make for a lethal combination. Plus the honey gives the muffin a moisty touch. They are that good!
I came up with the recipe some time ago, but at the time didn’t include the chocolate chunks and used vanilla extract instead of real vanilla bean seeds. I upped it up notch this time and is now worthy of being shared with you, in this space.
I hope you enjoy making them and eating them as much as I did.
It makes 16 muffins (small-medium size)
Flour 200 g
Sugar 100 g
Brown sugar 100 g
Baking powder 4 g
Salt 2 g
Butter 120 g
Eggs 2 u
Cream 100 g
Milk 100 g
Honey 50 g
Chocolate chips 100 g
Chocolate 70 % 50 g
Brown sugar for sprinkling
Sift together the flour, the baking powder and the salt. Set aside.
In the bowl of a stand mixer using the paddle attachment cream the butter unitl it has reached the “pommade” consistency (like that of mayonnaise). You’ll notice it begins to change colour and thickness. Remember to scrape down the edges of the bowl from time to time. If you are doing this by hand, try using a whisk and help yourself with the microwave a little. You can heat the butter 5 seconds a time mixing in between. Do this a couple of times and then finish with the whisk.
Add the sugar and mix until the mixture is fluffy. Add honey and mix once again until combined.
Add the eggs and the scrapped vanilla bean and mix until they have been incorporated.
Whisk together the milk and the cream.
Add half the dry ingredients and mix to combine. Add half the liquid ingredients and mix to combine. Repeat the operation.
Remove the bowl from the stand mixer and scrape the sides of the bowl and mix to make sure all the ingredients are properly mixed together.
Transfer to a hermetic container and refrigerate overnight.
When you are ready to bake, pre-heat the oven to 170 degrees Celscius. Line a muffin pan with muffin papers. Spray then with non-stick cooking spray. If you don’t have any, no worries. You can skip this step.
Chop the chocolate into small chunks and mix with the chocolate chips.
Remove the muffin batter from the fridge and let it sit at room temperature for 10 minutes. Add the chocolate chips and chocolate chunks and mix until combined.
Using an ice cream scoop or two small spoons, spoon the muffin batter into the papers, evenly. If necessary use a scale. I do. I put about 60 g per paper.
My papers are medium size, not jumbo ones. If you have bigger papers you should spoon more batter. You should leave about 1 cm to the top.
It’s important to evenly spoon the muffin batter so that the muffins can evenly cook! Otherwise you’ll end up with some of cooked muffins, others will be overcooked and others will be raw!
Sprinkle with brown sugar and bake for 30 minutes approximately or until the muffins are cooked. Use a skewer to verify their doneness. To do this, you should insert in the center of the muffin and if done it should come out clean.
For the baking: once the muffins have risen and started coloring, turn around the baking tray (so that they cook evenly) and lower the temperature to 160 degrees Celscius.
You can wrap the muffins in plastic wrap (several times over) and keep them in a hermetic container for 2 days. Or you can freeze them for 5 to 7 days. They are always better the day you bake them though :)