Chocolate Malted Muffins

Blogging Marathon# 57: Week 4/ Day 3

Theme: Kid's Delight -- Cooking with Whole grains

Dish: Chocolate Malted Muffins

For the 3rd and final day of this week's blogging marathon, I made these delicious Chocolate Malted Muffins. These go to Kalyani's 'Kid Delight -- Cooking with Whole grains' event (an event started by Valli).

I usually substitute some of the all purpose flour with wholewheat flour and wholewheat pastry flour to add some whole grains and fiber to my bakes. I have also used barley flour in a strawberry cake but this recipe uses 1 cup barley flour and is the main ingredient for this muffin.

Recipe is from 'King Arthur Flour Whole Grain Baking' and as I mentioned earlier uses barley flour, wholewheat flour and malted milk powder. I had some malted milk powder that needed to be used and this was the perfect to use it in. This muffin highlights the malted milk flavor by combining malted milk powder with barley flour and whole wheat. Malt is also made from barley flour and is a natural fit in this recipe.
This muffin recipe is not-too-sweet and nicely balances the flavors of chocolate and malt. The occasional nugget of melted chocolate from the chips is a nice touch. The chocolate glaze adds nice sweetness to these muffins. My son loved them a lot and wanted me pack them for his lunch also.

Ingredients: Makes 14 muffins or dozen muffins + small bread loaf
Barley flour - 1cup
Wholewheat flour - ½cup
Bread flour - ½cup
Light Brown Sugar - 1cup, packed
Unsweetened Cocoa powder - ¾cup
Malted Milk powder - ¼cup
Baking powder - 1tsp
Baking soda - ½tsp
Salt - ½tsp
Unsalted Butter - ¼cup (4tbsp), melted
Buttermilk - 1¼cup
Eggs - 2, large (or 2tbsp of egg replacer whisked in 6tbsp water)
Vanilla extract - 1tsp
Chocolate Chips - 1cup (optional)

Glaze:
Light Brown sugar - 5tbsp
Malted Milk powder - 2tbsp
Unsweetened Cocoa powder - 2tbsp
Corn syrup - 1tbsp
Yogurt - ¼cup
Vanilla extract - ½tsp

Method:

• Preheat oven to 375°F. Grease or line a standard muffin pan with cupcake wrappers and grease them lightly.
• In a large mixing bowl, combine all the flours, sugar, baking powder, baking soda, cocoa powder, malted milk powder and salt.
• In another mixing bowl, whisk buttermilk, eggs (egg replacer mixture) and vanilla.
• Add the wet ingredients to the dry ingredients and mix until well combined. Divide the batter evenly in the muffin pans and bake for 25~30 minutes. Cool in the pan for 10 minutes. Remove onto a wire rack and cool completely.
• Make the Glaze: Place all the ingredients in a small saucepan. Bring to a simmer, stirring occasionally, then remove from the heat and drizzle over the tops of the cooled muffins.

 

Lets check out what my fellow marathoners have cooked today for BM# 57.