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Cacao Nib Muffins with Dark Chocolate Glaze

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"These muffins are for those mornings when you want dessert dressed up in a breakfast-appropriate costume—they're all about the chocolate, without any relief or apologies! These are really fun because they are easy enough and have that one unusual ingredient to make them stand out: cacao nibs. Nibs are actually dried, roasted, and crushed cacao beans. They are wonderfully bitter, like a coffee bean, and have an amazing crunchy texture. If nibs are not available, simply omit. You won't actually taste the white wine in the batter but it lifts the flavors up a little (like vinegar in a salad), and alcohol always keeps flour in line and therefore gives you a better chance at making a truly tender muffin."

List of Ingredients

Muffins:
â—¦ Nonstick cooking spray
â—¦ 2 large eggs
â—¦ 2 large egg yolks
â—¦ ½ cup plus 2 tablespoons sugar
â—¦ 7 tablespoons extra-virgin olive oil
â—¦ 5 tablespoons unsalted butter, melted
â—¦ 2 tablespoons dry white wine
â—¦ 1 ½ tablespoons maple syrup
â—¦ 1 tablespoon vanilla extract
â—¦ ¾ teaspoon kosher salt
â—¦ ¾ cup all-purpose flour
â—¦ ¼ cup fine cornmeal
â—¦ 1 teaspoon baking powder
â—¦ 1 ½ cups semisweet chocolate chips
â—¦ 2 tablespoons cacao nibs

Glaze:
â—¦ â…” cup heavy cream
â—¦ â…” cup (about 5 ounces) chopped dark chocolate (60% to 70% cacao)



Recipe

Preheat the oven to 350° F. Position a rack in the center of the oven. Spray a 12-cup muffin tin with cooking spray and then add a muffin liner to each cup. Coat the liners with cooking spray as well.

In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs, egg yolks, and sugar on medium-high speed until the mixture is pale yellow and thick, 5 to 8 minutes. In separate medium bowl, whisk together the olive oil, melted butter, wine, maple syrup, vanilla, and salt. With the mixer on low speed, slowly pour the olive oil mixture into the egg mixture. Stop the mixer and add the flour, cornmeal, baking powder, chocolate chips, and cacao nibs. Turn the mixer back on to low speed and mix only until the batter is combined. (Once you start to add the dry ingredients, don't overmix or it will toughen the texture of the muffins.) Use a rubber spatula to scrape down the bottom and sides of the bowl to ensure that no dry spots remain in the batter.

Spoon the batter into the prepared muffin cups, filling them to the top. Place the muffin tin in the oven on the center rack and bake until the muffins are golden brown on top and a knife inserted into the center of one emerges clean, 18 to 20 minutes. Remove the tin from the oven and gently remove the muffins from the tin. Set aside to cool.

While the muffins are cooling, bring the cream to a boil in a small saucepan set over medium-low heat. Put the chopped dark chocolate in a small heatproof bowl and immediately pour the hot cream over the chocolate. Let it sit for a few minutes to melt, and then whisk to combine.

Stir the glaze and spoon it generously over each muffin. Store the muffins covered loosely in plastic. If storing overnight, refrigerate.

Makes 12 muffins