Chocolate Malted Muffins
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.
Print
Pin
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
- 1¼ 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
Instructions
- 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.
Notes
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!