Chocolate-Honey Muffins

Name: Chocolate-Honey Muffins
Ingredients: Butter and Flour Mixture or pan spray; Butter and Flour Mixture or pan spray; 6 ounces (170 g) walnuts; 7 ounces (200 g) sweet dark chocolate; 7 ounces (200 g) white chocolate; 10 ounces (285 g) unsalted butter, at room temperature; 10 ounces (285 g) light brown sugar; 1 cup (240 ml) or 12 ounces (340 g) honey; ¼ cup (60 ml) or 3 ounces (85 g) molasses; 6 eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1 teaspoon (5 g) salt; 4 teaspoons (16 g) baking powder; 2 teaspoons (8 g) baking soda; 14 ounces (400 g) bread flour; 10 ounces (285 g) cake flour; 2 ounces (55 g) unsweetened cocoa powder; 2¼ cups (540 ml) buttermilk, at room temperature; 1¾ cups (420 ml) half-and-half, at room temperature; 6 ounces (170 g) dark raisins

Preparation info

Yield:
30
muffins, 4 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

These muffins are good-looking and great-tasting. Honey adds a round, deep flavor and contributes to the moist texture. Chunks of both dark and white chocolate give these muffins lots of visual appeal.

Ingredients

Butter and Flour Mixture or pan spray
6 ounces (170 g) walnuts

Dessert
Cake
Vegetarian

Method

Line muffin pans with paper cups, skipping every other space because the muffins will mushroom out on top of the pan as they bake. Grease the top of the pan around each cup with butter and flour mixture or use pan spray; set aside (see Note).
Chop the walnuts, dark chocolate, and white chocolate into raisin-sized pieces;