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I’m really very sorry.

I like you, I really do.  I just have no respect for your diet, or the unwritten rule that says you can’t have cakey muffins with chocolate ganache for breakfast.  See, your mom told you I was a bad influence, maybe she was right.

What you need:

  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 2 tablespoons unsalted butter, chilled and cut into about 8 cubes
  • 1/4 cup whole milk, scalded
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 egg, beaten

For the Ganache:

  • 4 ounces semi sweet chocolate (1/2 cup)
  • 1/4 plus 2 tbsp heavy cream

What you do:

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Lightly grease a standard muffin pan (you’ll only need up to eight of the muffin cups).
Whisk together the flours, baking powder, baking soda, nutmeg, salt and sugar.  Add the cold butter cubes and use your fingers to break the butter up into the dry ingredients.  Work the butter (it’s ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour.  Set aside.
In a small pan, heat the milk until almost boiling and remove from the flame.  Watch the milk closely! Whisk together yogurt, egg and vanilla extract.  Add the warm milk and whisk to incorporate.  Add the wet ingredients all at once to the dry ingredients.  Stir together with a spatula until just incorporated.  
Gently spoon batter into muffin tins.  Muffins tins should be filled halfway.  Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch.  
While the muffins are cooling, heat chocolate in microwave, 30 seconds at a time, until melted.  Whisk in cream until it becomes glossy.  When muffins are cool, dip the tops, or as much as you want, into the chocolate and devour.

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