Saturday, March 31, 2012

Recipe (Re)creation: Dark Chocolate Muffins with Fleur de Sel

These muffins aren't a restaurant (re)creation, but I could resist posting them anyways!  They are the perfect combination of sweet and salty.  The muffins themselves are not overly sweet, so they aren't too indulgent and can easily be eaten for breakfast, a snack, or dessert.  They are particularly good served warm and paired with a scoop of vanilla bean gelato.  I based the recipe on this version, but I omitted the espresso, used decadent Valrhona cocoa powder and added fleur de sel on top for a fun twist.  Absolute heaven!

Makes 12 muffins


  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons cocoa powder (Valrhona is best)
  • 3/4 cup sugar
  • 1 cup semisweet chocolate chip
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • Fleur de sel (optional)


-Preheat oven to 400 degrees.  Meanwhile, grease a muffin tin (or insert paper muffin cups).

-Mix the flour, baking powder, baking soda, cocoa powder, sugar and 3/4 cup of chocolate chips together in a large bowl.

-In a smaller bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.

-Pour the wet ingredients into the bowl with the dry ingredients and combine.

-Scoop the batter into the muffin tins equally and sprinkle the remaining 1/4 cup chocolate chips on top.

-Bake in the oven for 18-20 minutes, or until the muffins have risen and cooked through.

-Serve warm and sprinkle with fleur de sel.

Mmmm mmmm good.

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