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.
I made one half with white chocolate (Green&Blacks) and the other half with dark chocolate (Valrhona Manjari 64% cacao).
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?
- 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
- Preheat oven to 425° F / 205° C and line or grease a muffin pan.
- Melt the butter and add the milk to the warm butter.
- Combine the sugars with the butter and milk mixture in a bowl, then add the baking soda and vanilla extract.
- Whisk in the eggs one at a time.
- Stir in the flour until everything is completely combined.
- Pour the batter into the muffin pan and add the chocolate chips on top.
- Bake the muffins for 5 minutes, then reduce heat to 350° F / 175° C.
- Continue baking for 10 minutes.
- Sprinkle the muffins with a little bit of sea salt and bake for another 5 minutes.
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.