On some mornings, all I want is a muffin, a deep and dark chocolate muffin with my coffee. Okay, perhaps more than one would be ideal and even perfect but either way I really like a good dose of cocoa in them. It’s really the best way for me to double my daily am dose of caffeine with a whole lot of joy! Coffee with chocolate it can’t get any better than that.
I never ate a lot of muffins because most of the time they were either too sweet or too greasy and they also never had any interesting flavors that I would have wanted to try. Personally, I like my breakfast muffins to be multigrain or wholegrain based and I am a big fan of oat and oat bran in the mornings. So with the desire to keep things wholesome, I added a couple of different flours into the batter; oat bran, brown rice and whole-wheat give a delicious soft and grainy texture.
This is a very deep dark chocolatey muffin with a little bit of sea salt on the crust. When you take a bite into the muffin, the combination of the sea salt with the dark chocolate is simply amazing. The flavors intensify and every subsequent bite is even more exciting than the first, exactly the way I’d like to start my mornings.
You only need to sprinkle a few salt crystals on top of each muffin, halfway through baking. If you put them on before they will start to sink which is why I recommend placing them once the muffins are slightly firm on the surface but not completely baked. I used a standard 12 cup muffin pan to bake these guys and you could use a smaller sized 24 cup pan as well, just make sure you divide the batter equally between the cups in the pan. You can eat these muffins warm or even at room temperature. Store them in an airtight container for up to 4 days.
sea salt chocolate muffins
yields: 12 muffins
1/2 cup unsweetened cocoa powder
1 teaspoon dark roast instant coffee powder
1/2 cup oat bran
1/2 cup brown rice flour
3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 stick unsalted butter, chilled
1 2/3 cups brown sugar
5 large eggs, chilled
1 teaspoon vanilla extract (I used the madagascar bourbon variety)
1/2 cup plain non-fat greek yogurt, lightly beaten
2 tablespoons sea salt crystals
1. Preheat the oven to 350F and place the wire rack in the middle position. Line a standard muffin cake pan with baking cup liners.
Mix and sift all the dry ingredients from the cocoa to the baking powder. Transfer any grain bits back to the dry mix. Keep aside.
2. Cube the butter and transfer it to the bowl of a stand mixer. Add the sugar and fix the paddle attachment to the mixer. Cream the butter and sugar on medium low speed for 5 minutes. Add one egg at a time and beat until completely smooth. Add the vanilla and mix for another 30 seconds on medium low speed.
3. Add half of the sifted dry ingredients from step 1 to the creamed eggs. Mix on medium low speed until smooth and completely blended, approximately 3 minutes. Add the yogurt to the batter and beat for 1 minute. Add the rest of the dry ingredients and beat for another 3 minutes until completely mixed.
4. Divide the batter equally among the muffin pan cups. Bake the muffins for 12 minutes, remove the pan from the oven and sprinkle the salt crystals over the muffins. Return the pan to the oven and bake for another 8-10 minutes until the centers are firm to touch or skewer comes out clean from the center of the muffin. Allow the muffins to cool in the pan for 10 minutes and then transfer to a wire rack to cool further.