On the weekends, Jonty is my resident muffin-man. It’s his one baking luxury of the week – he loves to bake them, and I love to eat them, so it’s a win-win situation, really. Around mid-week, he asks if I have any requests; often, it’s a slight modification to the previous weeks muffins. For the past month or so, he’s been making tweaks to these double chocolate chili muffins, and I think he’s mastered them! They’ve got a sky-high muffin top, are studded with big chocolate chunks, and have the perfect warming heat at the end of your bite.
Now, before we scare you off with the name, just know that these chocolate chili muffins can be made to tailor to your spice tolerance completely.
- If you really like chocolate and love a bit of kick to your food: Follow the recipe as stated.
- If you really like chocolate but have uber-sensitive taste buds: Leave out the chilis completely.
- If you really like chocolate, but you’re not sure how awesome the chocolate + chili combo is: Start with fewer chilies, one say.
What I love about these muffins is that you just taste a simple chocolate muffin in your first bite. Maybe you’ve hit a jack-pot chocolate chunk, and you’re in chocolate heaven. Then you wonder what that other subtle flavour is? So you have another bite, then you get a lovely warmth on the back of your tongue – that’s the little chili kick at the end. It’s really a great combination of flavours!
Jonty still follows his basic muffin ratio quantity and I think this is a great base for any chocolate chunk muffin:
1 part egg : 1 part sugar : 2 parts liquid : 2 parts flour : 1 part butter : 1 part add-ins
For anyone not aware of how these ratios work, we’ve talked about it before (here and here and here), but essentially it really makes for an easy way to bake and to scale recipes. The only caveat is, you need a kitchen scale. And if you don’t have one already, and love to bake, you really should invest in one! You can pick up a decent one for less than $25.
The ratio recipes will usually start with the weight of a large egg, which will be around 50 g. For this recipe, we’re using 2 eggs, which usually comes out to 100 g. All the other ingredients scale from there.
So for 100 g of eggs, you’ll need 100 g of sugar, 200 g of milk, 200 g of flour… You’re catching my drift? It’s math, but it’s easy math. Honest!
It doesn’t take long to figure out how awesome it is to bake from a recipe using weight measurements versus measuring cups. In most cases, you only need one bowl – and when you don’t have a dishwasher, less time in the sink is always a good thing. The other benefit to baking with ratios is that it makes for scaling recipes up or down, a breeze!
So, if you don’t have one, go out and purchase your first kitchen scale, then make these muffins as a reward for being such a smart baker.
From taste-testing experience, these muffins are fantastic with your morning/afternoon coffee or tea and taste excellent on their or with a dollop of raspberry jam 🙂
- 100 g (2 large) eggs
- 200 g milk
- 100 g granulated sugar
- 150 g cake and pastry flour
- 50 g dutch-processed cocoa powder
- 100 g unsalted butter, melted and cooled slightly
- 100 g (1 medium) ripe banana
- 2 - 3 red thai chilis, chopped (optional, depending on heat sensitivity)
- 100 g dark chocolate chunks
- 1 tsp vanilla
- 7 g baking powder
- 7 g baking soda
- chopped walnuts, for the topping (optional)
- Measure out all your ingredients before-hand. Melt the butter and leave it to cool slightly.
- In a medium bowl, sift together the flour, cocoa, baking powder and baking soda.
- In a large bowl, or stand-mixer bowl, whisk together the eggs and milk until frothy. Add in the sugar and vanilla and whisk on high speed, until the mixture is foamy, about 1 minute.
- While the mixer is running, slowly add the flour mixture to the egg mixture and whisk until just combined. Scrape down the sides, as needed.
- Add the melted butter and whisk on high speed until completely incorporated. When fully incorporated, the mixture should look very fluffy and almost like a well-aerated cake batter. This should take about a minute on high speed.
- Add the ripe banana and whisk on high speed until combined. Finally, add the chilis and chocolate chunks and stir to incorporate.
- Place the batter in the fridge overnight to bake in the morning. If you want to bake these right away, still place the batter in the fridge while the oven is pre-heating.
- Pre-heat the oven to 400 F and line a standard muffin tin with 6 muffin cups. Equally divide the batter into the 6 muffin cups. You want to aim to over-fill the cups. It's okay - they won't spill over too much! If desired, sprinkle the tops with chopped walnuts.
- Bake at 400 F for 5 minutes, then turn the oven down to 350 F and bake for another 30 to 35 minutes, rotating the pan halfway through the baking time. The muffins are done when a cake tester or toothpick comes out clean when inserted into the centre.
- As soon as the muffins come out of the oven, run a knife between the top of the tray and the base of the muffin top, to prevent them from sticking when you remove them from the pan. Leave the muffins to cool in the tin for 5 minutes, then remove and allow to cool completely on a cooling rack.
Enjoy these Double Chocolate Chili Muffins!