These cacao nib muffins are loaded with so many flavors, including butter, olive oil, vanilla, white wine, and maple syrup.
What are cacao nibs you ask? They are dried and fermented raw cacao beans. They have a bitter and nutty flavor. They are considered by some as a super food, and loaded with anti-oxidants.... perfect excuse for eating lots of these muffins, right?
The batter for these muffins is much thinner than you might be used to, and the muffins do not rise as much as is typical. Just trust me, it will all work out.
And... these cacao nib muffins are tender and delicious.
After the recipe, be sure to check out the rest of the Muffin Monday Bakers' deliciousness. Thank you to Wendy from A Day in the Life on the Farm for hosting.
Cacao Nib Muffins with Dark Chocolate Glaze Recipe
- 2 eggs and 2 egg yolks
- 1/2 cup plus 2 tablespoons (130 grams) granulated sugar
- 7 tablespoons extra virgin olive oil
- 5 tablespoons melted unsalted butter
- 2 tablespoons dry white wine
- 1 1/2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 3/4 teaspoon kosher salt
- 3/4 cup (90 grams) all purpose flour
- 1/4 cup (40 grams) corn meal
- 1 teaspoon baking powder
- 1/4 cup (40 grams) cacao nibs
For the Glaze
- 2/3 cup heavy cream
- 2/3 cup (120 grams) dark chocolate (60% or higher cacao), finely chopped
- Cacao nibs or mini chocolate chips to garnish
- Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
- In the bowl of a stand mixer, beat the eggs, egg yolks, and sugar with the paddle attachment for about 3 minutes on medium high, until thick, opaque, and ribbony.
- While the eggs and sugar are beating, in a separate bowl, whisk together the olive oil, butter, wine, maple syrup, vanilla, and salt.
- Reduce the speed to low, and slowly incorporate the oil and butter mixture. Turn off the mixer.
- Whisk together the flours and baking powder. Add the dry ingredients to the wet ingredients, and mix with a rubber spatula until just incorporated. Add the cacao nibs to the batter, and fill the muffin cavities to almost full.
- Bake for 20 minutes. Cool the muffins for about 5 minutes in the pan, and then another 10 minutes on a wire rack.
To Make the Glaze:
- Place the chopped chocolate in a heat proof bowl. Bring the cream to a boil, and pour over the chopped chocolate.
- Whisk the chocolate and cream until smooth. Spoon the ganache over the muffins, letting some drip over the sides. Garnish with either more cacao nibs or mini chocolate chips.
- Allow the ganache to harden for about an hour. Store leftovers in an airtight container for up to 2 days.
This recipe has been adapted from the pretty amazing cookbook, Huckleberry: Stories, Secrets, and Recipes from Our Kitchen by Zoe Nathan. This cookbook is gorgeous, and includes muffins, biscuits and scones, cakes, breads, pastries, and lots more. The recipes in the book are from the Huckleberry Cafe in Santa Monica, and the beautiful photos are taken by Matt Armendariz. When you close the book, the pages are decorated in yellow with white polka dots. This thing is gorgeous.
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