I make a lot of muffins, and they're usually more or less successful. These are, in my opinion, REALLY good (they've got a really lovely combination of textures with the crunch of the flaked almonds and the squidge of the marzipan), but I'd like other people to tell me if I'm just being biased. Oh plus I spent ages typing out the recipe to give to a local juice bar, so I may as well share it here as well, even if nobody does try it!
Chocolate Marzipan Muffins
Makes approx 16 muffins.
Ingredients:
200g marzipan, cubed
100g dairy-free dark chocolate chips (or block of dark chocolate cut into small chunks)
350g self-raising flour
150g sugar (granulated is fine, or demerara)
75g cocoa powder
325ml cold water
65ml vegetable oil (bland tasting e.g. sunflower or canola)
10ml (2 teaspoons) vanilla extract
pinch of salt
50g flaked almonds for decoration
Method:
Preheat the oven to around 175 degrees Celsius (350 degrees Fahrenheit).
Line a 12-muffin tin with paper cases and either put 4 cases in another tin or prepare a small cake tin for the extra mixture. (If you have an oil spray mister, lightly mist the muffin cases at this point)
Slice 200g of marzipan off a block and cut into slices approx 1-2cm wide, then cross-cut each of those slices so you have cubes of 1-2cm across each side.
Measure out 100g chocolate chips, or cut a block of dark chocolate into small chunks with a sharp knife (or I guess you could leave them out)
(If you can balance everything on top of your scales, the easiest way to measure most of the dry ingredients is to put the bowl on the scales, put a sieve on the bowl and set the scales to zero. Then measure everything directly into the sieve on the bowl.)
Add flour, sugar, cocoa powder and salt. Remove from scales and sieve it all in, give it a bit of a stir to make sure it's mixed properly.
Get measuring jug and fill with water up to 325ml, add around 65ml oil and 10ml vanilla extract to bring it to around 400ml fluid.
Add the fluid to the bowl and mix until all the dry bits are wet (but not too long). If the mix is very stiff, add a dash more water.
Add in the marzipan and chocolate chips and stir in briefly so they're distributed through the mix, but the marzipan cubes are still intact.
Get a dessert spoon and fill your muffin cases about halfway up - a very heaped spoonful should do it. Sprinkle approx 1 level dessert spoonful of flaked almonds evenly over the top of each muffin.
Put in oven for around 16 minutes (mine is fan assisted so you may need a bit longer). If using two trays on two shelves swap them over after around 10 minutes.
When they are risen and the almonds are browned round the edges remove from oven. Leave to cool in trays for at least 20 minutes, otherwise the bases will go crispy.
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Any feedback, positive or negative, is welcome.
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