Have you ever had those weeks or weekends where you know you want to bake something, but you don’t want too much of a production? I wanted to make something quick and easy this week, but still damn good, and I think these chocolate muffins with salted cocoa streusel will work just fine.
I’m calling these muffins because they are, in fact, muffins…but not by much. In reality they’re a bit of a hybrid between a true breakfast muffin and a cupcake, and what that means is they’re really tasty.
Resting the muffin batter in the fridge overnight really does make a difference. Resting give the starch in the flour time to hydrate, it allows flavor to intensify, and maybe most importantly give baking powder time to hydrate and prepare for its second stage of chemical reactions in the oven. It’s hard to be patient sometimes, but usually worth the wait. The nice thing about this batter is that it can be frozen and then thawed to be piped out and used whenever you’re in the mood for a muffin!
salted chocolate streusel
150g butter unsalted
115g turbinado sugar
200g pastry flour
25g cocoa powder Guittard Cocoa Rouge cocoa powder
Combine all of the ingredients in a stand mixer with a paddle attachment and mix until lightly bound.
Reserve in the cooler (or freeze) until ready to use.
chocolate muffin batter
260g all purpose flour
56g cocoa powder Guittard Cocoa Rouge cocoa powder
6g baking powder
100g whole eggs
120g vegetable oil
7g vanilla extract
235g chocolate chips Guittard 63% chocolate chips
Bring the whole eggs and buttermilk to room temperature before getting started.
Combine and sift the all purpose flour, cocoa powder, baking powder and salt.
Combine the buttermilk, whole eggs, vegetable oil and vanilla extract.
Add the sifted dry ingredients and the sugar to the liquid ingredients in three stages, mixing well with each addition and scraping the bowl thoroughly.
Fold in the chocolate chips and mix until just combined.
For the best results, rest the muffin batter in the cooler for 8-12hrs.
Pipe or scoop the batter into muffin cups/muffin baking mold and top with raw cocoa streusel. Generally, filling the baking cavity 3/4 full is a good amount.
Top the muffin batter with the chocolate streusel. Don’t be stingy!
Bake at 350F/176C for 20-25min., rotating your baking pan halfway through the baking process.
That’s it! I promise they’ll taste like they took a lot longer than that to make.