Chocolate Malted Muffins Recipes

CHOCOLATE MALTS

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.

CHOCOLATE MALTED MUFFINS

Steps:

• Position the rack in the center of the oven and preheat the oven to 400°F
• To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or line the holes with the paper muffin cups. If using silicone pans, spray as directed, and then set them on a cookie sheet.
• Whisk the milk and malted milk powder in a small bowl until well mixed and the powder has dissolved. Let stand at room temperature for 15 minutes.
• Meanwhile, whisk the flour, baking soda, baking powder and salt in a medium bowl until well mixed. Set aside.
• Place the chocolate and butter in the top of a double boiler set over simmering water. If you don't have a double boiler, place them in a bowl the fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate mixture is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely smooth. Cool for 5 minutes.
• In a large bowl, whisk the eggs until lightly beaten, then pour in the sugar and continue whisking until the mixture is thick and pale yellow, about 3 minutes. Stir in the the vanilla, then the prepared malted milk mixture. Pour in the cooled chocolate mixture in a slow, steady stream, whisking all the while. Finally, using a wooden spoon, stir in the flour mixture, just until moistened.
• Fill the prepared pans three quarters full. Use additional greased pans or small, oven-safe, greased ramekins for any leftover batter. Or save for a second baking. Bake for 20 minutes, or until the muffins have cracked, rounded tops, and a toothpick inserted in the center of a muffin comes out clean.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and let cool on the rack for 5 more minutes. (If storing or freezing, cool completely) Seal in an airtight container or freezer proof bags. Muffins will stay fresh up to 24 hours at room temperature or up to 2 months in the freezer.

CHOCOLATE MALTED CUPCAKES

Steps:

• Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda, and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.
• With an electric mixer on medium-high speed, beat flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat until just combined.
• Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread frosting over each cupcake. Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.

MALTED MILK MUFFINS

Steps:

• Preheat oven to 375º. Lightly grease muffin pan cups or line with paper liners.
• In a large bowl, combine flour, malted milk balls, sugar, baking powder, and salt.
• In another bowl, combine egg, sour cream, vanilla, butter and milk; pour over dry ingredients. Stir just to blend (do not overmix).
• Spoon batter evenly in prepared muffin pan.
• Bake for 16 to 18 minutes or until muffins test done.
• Cool in pan on wire rack.