With chocolate glaze!
When I told my friend Dylan about these muffins he said, “I don’t think they count as muffins when they’re glazed”. I think he might be right, but they definitely don’t classify as cupcakes either. They’re somewhere in the middle.
My mom and step-dad got me a great new cookbook, Huckleberry. It has some really amazing recipes and I have since vowed to make every single one. I know this seems like a lofty goal but if I do it, then I would be gaining invaluable experience while making really wonderful baked goods! I had originally planned to go in page order, recipe by recipe, but then realized that that would mean making a large number of the same genre of baked good before being able to move on (the book is organized by muffins, cookies, etc…). Instead, I’ve decided to alternate sections each time I bake from this cookbook and eventually make them all. So here we go…
I was rushing when I made these, trying to squeeze in a recipe before heading out to meet a friend and to my surprise, the recipe was pretty straight forward.
In this first bowl, I combined two eggs, two egg yolks and sugar. Maybe it was just me, but I had to re-read the instructions a few times. Something about the way they worded the egg ingredients confused me. Having just taken the soufflé class at Sur La Table, I remember her telling us the big differences between egg whites and egg yolk so I thought it safe to assume that this called for two “full eggs” and two just yolks. If I was wrong, I wouldn’t have known it because they turned out fine 🙂
Once the egg mixture was whipped into a thicker mixture, I added the flour, corn meal, salt, baking powder and cocoa nibs. This became the muffin batter, which I placed into the muffin tins and then into the oven.
While the muffins baked, I made the chocolate glaze which was made up of heavy whipping cream and bars of 60% cacao bittersweet chocolate. The glaze was quick and easy to make; I just boiled the heavy whipping cream then poured it over the chocolate bars.
I really enjoyed mixing the chocolate glaze for no reason other than the fact that I wanted to taste it!
After 20 minutes, the muffins were ready to come out of the oven.
I let them cool for 10 minutes and then covered them with glaze. The recipe said to make them messy and have the glaze drip down the sides. I think maybe my glaze consistency was a bit off because that didn’t really happen with mine. I think it might have been a little too thick. It worked well on a few of them but not all.
These were so good! Definitely a muffin when you bit in, so I obviously ate them for breakfast but they had an added sweetness that made them a nice treat!