Cocoa Nib Muffins with Dark Chocolate Glaze

It is debatable whether these should be called muffins

or cupcakes!

Shall we presume that if you eat them with your morning 

coffee, you will want to call them a muffin? But, if you eat them after

lunch or dinner you will want to call them a cupcake?

Either way, these little mini treats are quite satisfying! 

They have a moist interior and the cocoa nibs add the most interesting

little crunch to every bite.  The gooey, dripping glaze, although not too

sweet, adds to the rich but messy, deliciousness!

As Always,

ENJOY!

Recipe Source:  Huckleberry by Zoe Nathan

Ingredients

• 2 eggs and 2 egg yolks
• 1/2 cup plus 2 tablespoons (130 grams) granulated sugar
• 7 tablespoons extra virgin olive oil
• 5 tablespoons melted unsalted butter
• 2 tablespoons dry white wine
• 1 1/2 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 3/4 teaspoon kosher salt
• 3/4 cup (90 grams) all purpose flour
• 1/4 cup (40 grams) corn meal
• 1 teaspoon baking powder
• 1/4 cup (40 grams) cacao nibs

For the Glaze

• 2/3 cup heavy cream
• 2/3 cup (120 grams) dark chocolate (60% or higher cacao), finely chopped
• Cacao nibs, to garnish

Instructions

1. Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
2. In the bowl of a stand mixer, beat the eggs, egg yolks, and sugar with the paddle attachment for about 3 minutes on medium high, until thick, opaque, and ribbony.
3. While the eggs and sugar are beating, in a separate bowl, whisk together the olive oil, butter, wine, maple syrup, vanilla, and salt.
4. Reduce the speed to low, and slowly incorporate the oil and butter mixture. Turn off the mixer.
5. Whisk together the flours and baking powder. Add the dry ingredients to the wet ingredients, and mix with a rubber spatula until just incorporated. Add the cacao nibs to the batter, and fill the muffin cavities to almost full.
6. Bake for 20 minutes. Cool the muffins for about 5 minutes in the pan, and then another 10 minutes on a wire rack.

To Make the Glaze:

1. Place the chopped chocolate in a heat proof bowl. Bring the cream to a boil, and pour over the chopped chocolate.
2. Whisk the chocolate and cream until smooth. Spoon the ganache over the muffins, letting some drip over the sides. Garnish with either more cacao nibs or mini chocolate chips.