I had a lot of leftover malt powder after making Triple Chocolate Malted Cookies. While I'm sure Mike would love if I used it up making several batches of his favorite cookie, I had other ideas. One of them, of course, being muffins! These muffins were a fun change from our usual breakfast. The malt flavor was not overwhelming, and the chocolate chips gave a little extra interest. A little chocolate for breakfast can't be a bad thing, right? Definitely not if that means enjoying these muffins!
Chocolate Malt Muffins
Yields 12 muffins
1 3/4 cup all-purpose flour
1/2 cup chocolate malt powder (plus 2 teaspoons for topping)
1/3 cup granulated sugar (plus 2 teaspoons for topping)
1 tablespoon baking powder
1/3 cup canola oil
3/4 cup buttermilk
1 teaspoon vanilla
1/3 cup semi-sweet chocolate chips
- Preheat oven to 400 degrees. Prepare muffins tin (line cups or spray with cooking spray). In a small bowl, mix 2 teaspoons malt powder and 2 teaspoons granulated sugar. Set aside.
- In a large bowl, whisk the flour, malt powder, sugar and baking powder until combined.
- In a separate bowl, mix the oil, buttermilk, egg and vanilla.
- Add the milk mixture to the flour mixture and fold gently until just combined; gently fold in chocolate chips.
- Divide batter evenly among 12 muffin cups. Sprinkle with malt powder/sugar mixture.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Remove to wire rack to cool completely.