Posts Tagged ‘Chocolate English Muffins’

The ChocolateDoctor’s Chocolate-Cinnamon English Muffins

Thursday, January 30th, 2014
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

English muffins are related to crumpets. They are a morning staple in Australia, Canada, New Zealand and the United States. They are first griddle cooked and then baked. They are best served toasted, topped with butter, honey, jellies and jams. They also make great breakfast sandwiches layered with bacon, ham or sausage, egg and cheese. They are usually found in a wide variety of flavors, including whole wheat, cinnamon raisin, cranberry, apple cinnamon and now Choclatique Chocolate.

You might remember I purchased a 6-inch heart-shaped mold for my Valentine’s Day Spiced Buttermilk Pancakes. Don’t you just love it? I am not one for buying single use implements, but I stretched the value by making heart-shaped Chocolate-Cinnamon English Muffins. These muffins are perfect for any breakfast, but will really light up your love’s life for Valentine’s Day. They keep well for about 3 months frozen.

Prep Time: 20 minutes
Proof Time: 1 hour, 30 minutes
Cook Time: 10 minutes
Ready In: 2 hours
Yield: Makes about 5 muffins

Ingredients:
For the Orange Butter:

8 ounces unsalted butter, softened
1 tablespoon orange zest, minced

For the English Muffins:
1 cup whole milk
4 tablespoons granulated sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110º F)
1/4 cup melted shortening
6 cups all-purpose flour, sifted
1/2 cup of Choclatique Rouge Unsweetened Cocoa Powder, sifted
2 teaspoons ground cinnamon, sifted
1 teaspoon sea salt

Directions:
For the Orange Butter:

  1. Combine the butter and orange zest in a stand mixer with a paddle attachment and whip for 60 seconds.

For the Muffins:

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let the mixture cool until it is lukewarm.
  2. In a small bowl, dissolve the yeast in warm water. Let the yeast stand until creamy, about 10 minutes.
  3. In a large bowl, combine the warm milk, yeast mixture, shortening, 3 cups of flour, cocoa powder and cinnamon. Beat until very smooth. Add the salt and the rest of flour or enough flour to make a soft, pliable dough. Knead the dough for about 5 minutes and roll into a ball.
  4. Place the dough in a greased bowl, cover and let rise, about 1 hour.
  5. Punch down the dough. Roll out to about 1/2 inch thick. Cut with a 6” heart shaped mold.
  6. Preheat an oven to 375° F.
  7. Sprinkle waxed or parchment paper with cornmeal and set the hearts on top to rise. Also dust the tops of muffins very lightly with cornmeal. Cover with food film and let rise for about 1/2 hour.
  8. Heat a greased griddle. Cook muffins on the griddle for about 2 minutes on each side on medium heat.
  9. Transfer the muffins to a parchment lined baking pan and bake for 12-14 minutes.
  10. Remove from oven and let cool to room temperature.
  11. When ready to use, fork split the muffins and toast.
  12. Serve with orange butter or cream cheese and jam.

ChefSecret: English muffins are griddled, not usually baked. With the addition of cocoa powder I found that a quick griddle and bake prevented the chocolate from scorching.

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