It's that time again - time for the weekly muffin. It's best to just make the muffins on a consistent day every week. That way they're done and I don't have to face a muffin mutiny. This week I was once again stumped for something new and interesting to do with muffins. (Seriously, pretty soon I'm going to have to repeat recipes and then where will I be?) I was thinking and pondering. The thing is, I didn't much want muffins. I wanted brownies. Specifically, I wanted the brownies I made a couple of years ago, the ones that have been banned for years because my daughter was not supposed to be eating tree nuts. Well, the ban is off now. I thought about it and I thought about it. I do not need to be eating brownies. But there is no reason that they could not inspire my muffin this week, right? I got to work, and I don't mind admitting that I'm pretty pleased with the results. I guess I was predisposed to be. Try these yourself and tell me what you think.
Macadamia Chocolate Muffins (makes 12; approx. $1.17/serving)
7 tablespoons butter
3/4 cups raw sugar
1 3/4 cups whole wheat flour
1/2 cup cocoa powder
4 tablespoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk
2 teaspoons vanilla extract
1 1/2 cups salted macadamia nuts
- Cooking spray
- Muffin tin liners
- Stand mixer with paddle attachment
- Ice cream scoop
- Rubber spatula
- Preheat your oven to 375︒.
- Prepare your pans. This time, in an heroic effort, I only sprayed the muffin liners and experienced no excessive sticking to the pan. You should be proud of me.
- Cream together the butter and sugar in your stand mixer.
- Add the eggs to the mixture one at a time. I like to scrape down the sides and bottom of the bowl in between additions.
- Combine the dry ingredients - flour, cocoa powder, baking powder and salt.
- Add the dry ingredients to the mixer in thirds, alternating with 1/2 of the combined buttermilk and vanilla. You should start and end with dry ingredients.
- Fold in the nuts.
- Use the ice cream scoop to portion out the batter evenly between the muffin tin cups.
- Bake 23 - 25 minutes. A tester should come out clean.