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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

Print Recipe
Chocolate Malted Muffins Yum
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.
Chocolate Malted Muffins
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 35 minutes
Servings
muffins
Ingredients
  • 1 cup Barley flour
  • ½ cup Wholewheat flour
  • ½ cup Bread flour
  • 1 cup Brown Sugar Light - , packed
  • ¾ cup Cocoa Unsweetened powder
  • ¼ cup Milk Malted powder
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • ¼ cup Unsalted Butter - (4tbsp), melted
  • cups Buttermilk
  • 2 Eggs - large (or 2tbsp of egg replacer whisked in 6tbsp water)
  • 1 tsp Vanilla extract
  • 1 cup Chocolate Chips - (optional)
For the Glaze:
  • 5 tbsp Brown sugar Light
  • 2 tbsp Milk Malted powder
  • 2 tbsp Cocoa Unsweetened powder
  • 1 tbsp Corn syrup
  • ¼ cup Yogurt
  • ½ tsp Vanilla extract
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 35 minutes
Servings
muffins
Ingredients
  • 1 cup Barley flour
  • ½ cup Wholewheat flour
  • ½ cup Bread flour
  • 1 cup Brown Sugar Light - , packed
  • ¾ cup Cocoa Unsweetened powder
  • ¼ cup Milk Malted powder
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • ¼ cup Unsalted Butter - (4tbsp), melted
  • cups Buttermilk
  • 2 Eggs - large (or 2tbsp of egg replacer whisked in 6tbsp water)
  • 1 tsp Vanilla extract
  • 1 cup Chocolate Chips - (optional)
For the Glaze:
  • 5 tbsp Brown sugar Light
  • 2 tbsp Milk Malted powder
  • 2 tbsp Cocoa Unsweetened powder
  • 1 tbsp Corn syrup
  • ¼ cup Yogurt
  • ½ tsp Vanilla extract
Chocolate Malted Muffins
Instructions
  1. Preheat oven to 375°F. Grease or line a standard muffin pan with cupcake wrappers and grease them lightly.
  2. In a large mixing bowl, combine all the flours, sugar, baking powder, baking soda, cocoa powder, malted milk powder and salt.
  3. In another mixing bowl, whisk buttermilk, eggs (egg replacer mixture) and vanilla.
  4. 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.
  5. 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.
Recipe Notes

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

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11 thoughts on “Chocolate Malted Muffins”

  1. Is it Horlicks that needs to be used? That’s a lovely use of barley flour… I may substitute oats and try this soon…

  2. what a luxurious looking muffin especially with the glaze – never used barley flour or malted milk powder – will have to be on the lookout for them to try

  3. what a luxurious looking muffin especially with the glaze – never used barley flour or malted milk powder – will have to be on the lookout for them to try

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