sea salt chocolate muffins

When I saw this recipe I just had to try it – chocolate and sea salt, my favourite combination in a muffin. It’s adapted from the simple, sweet life.

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I made one half with white chocolate (Green&Blacks) and the other half with dark chocolate (Valrhona Manjari 64% cacao).

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The recipe recommended adding the chocolate pieces on top to stop them from sinking to the bottom, which I think is a great idea. Mine did sink to the bottom nonetheless, I’m not sure what went wrong there – maybe the chocolate chunks were too heavy?

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sea salt chocolate muffins
 
Prep time
Cook time
Total time
 
Author:
Yields: 22
Ingredients
  • 1 stick (114g) butter
  • ½ cup (120ml) milk
  • 1 cup (190g) granulated sugar
  • ½ cup (100g) brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 4 eggs (L)
  • 2 cups (250g) all-purpose flour
  • ½ cup (90 -100g) chocolate, chopped (white and/ or dark)
  • sea salt
Instructions
  1. Preheat oven to 425° F / 205° C and line or grease a muffin pan.
  2. Melt the butter and add the milk to the warm butter.
  3. Combine the sugars with the butter and milk mixture in a bowl, then add the baking soda and vanilla extract.
  4. Whisk in the eggs one at a time.
  5. Stir in the flour until everything is completely combined.
  6. Pour the batter into the muffin pan and add the chocolate chips on top.
  7. Bake the muffins for 5 minutes, then reduce heat to 350° F / 175° C.
  8. Continue baking for 10 minutes.
  9. Sprinkle the muffins with a little bit of sea salt and bake for another 5 minutes.

 

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At first I thought I overdid the salt sprinkling part, but my usual cake testers (I want to call them my guinea pigs, but they are my colleagues) thought they were perfectly fine.

 

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