Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting

Chocolate chip, the quintessential baker's classic. Simplicity in its finest form.

In all honesty, I prefer my sweet treats rich and decadent to the point of near sickening. I've heard my husband complain of desserts being too rich and this is something I truly can't fathom. Granted, he also doesn't like cake so I'm pretty sure he's certifiably mad.

Even though I will usually opt for 'chocolate mud' I still hold a warm place in my heart for 'chocolate chip'. Choc chip cookies sing of comfort and lazy childhood afternoons, they're unparalleled as a nostalgic treat. Whether it's choc chip cookies, ice cream, cake, or muffins, it's guaranteed to be a crowd favourite.

I wanted the joy of chocolate chip cookies in a more substantial form, but it had to be compact enough for me to lug down to the park for an impromptu picnic with my son. Muffins fit the bill perfectly! I still have a glut of Easter chocolate left over so I chopped some of it up and made these 'choc chunk' muffins. I then grated a bit more of the excess chocolate and mixed it through brown sugar frosting for a choc chip overload. The result? A perfect picnic indulgence!

I'd love to know, what's your most nostalgic treat and are you a 'choc chip' or 'choc mud' kind of person?

Choc Chunk Muffins with Brown Sugar & Choc Chip Frosting

Recipe by A Rhubarb Rhapsody
Total time: 40 minutes
Yield: 12 muffins

Ingredients for the Muffins: 

• 3 cups plain flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup oil or melted butter
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup plain yoghurt
• 1/2 cup milk
• 1 1/2 cups chocolate chunks or chips (I used a mix of dark and milk choc)

To make the Muffins:

1. Preheat oven to 180°C (355°F)
2. In a large bowl sift together flour, baking soda and baking powder. Add salt and sugar. Set aside.
3. In another large bowl whisk together oil, vanilla extract, egg, milk and yoghurt. Add the dry ingredients and stir until just combined.
4. Add chocolate chunks to the batter and gently stir until just incorporated.
5. Pour batter into well-greased muffin pan. 
6. (Optional) Sprinkle 1/2 teaspoon of raw/turbinado sugar over the top of each muffin (this will make the top nice and crunchy). 
7. Bake 20 to 25 minutes or until golden brown and cooked throughout, let them sit in the tin for 5 minutes before turning out onto a cooling rack to cool completely.
8. Once completely cooled pipe choc chip frosting (recipe below) on top of each muffin and serve immediately.

Ingredients for the Brown Sugar & Choc Chip Frosting:

• 250g cream cheese (at room temperature)
• 7 tablespoons brown sugar
• 2 tablespoons butter (at room temperature)
• 40g dark chocolate (grated finely)

To make the Brown Sugar & Choc Chip Frosting:

1. In a the bowl of your mixer or food processor add the cream cheese, brown sugar and butter. Mix/process until completely smooth.
2. Add the grated chocolate and gently stir through until it's evenly distributed.

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Banana, Coconut & Macadamia Muffins with Brown Sugar Glaze

I have a love hate relationship with bananas. The flavour is sublime, the smell is mouth-watering, the texture is.. revolting. I have cooked with bananas hundreds of times and enjoyed every banana filled baked good, and yet, I still can't eat a single bite of 'au naturel' banana. Avocado, jelly and poached eggs have also suffered from my neglect. Claggy and slimy just isn't my thing, especially if it's cold. So for now, while I battle these unreasonable food demons, I will continue to bake with my beloved and yet unloved bananas.

The unashamedly plain appearance of these muffins is deceptive. They are packed full of flavour, and aren't dense at all like their banana bread cousin. They're light and cake-like without sacrificing on strong banana taste. The coconut is subtle. There's no disputing banana is the star of this show. While the macadamias bring their unmistakable, buttery glory to the game.

I know it can be tempting to forgo the frosting (and the associated calories) but that just isn't an option with these. I'm sorry, I insist! The brown sugar glaze seamlessly harmonises the aforementioned flavours. You won't regret the extra effort, I promise. ;)

Banana, Coconut & Macadamia Muffins with Brown Sugar Glaze

Recipe by A Rhubarb Rhapsody
Total time: 40 minutes
Yield: 12 muffins

Ingredients for the Muffins: 

• 1 1/4 cups plain flour
• ¼ cup corn flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1 scant teaspoon nutmeg
• 2/3 cup milk
• 2 eggs, at room temperature
• 1/2 tablespoon vanilla extract
• 2 large very ripe bananas, pureed
• 2 tablespoons coconut oil (or melted and cooled butter)
• ½ cup roasted macadamias, roughly chopped
• ½ cup shredded coconut

To make the Muffins:

1. Preheat oven to 185°C/365°F. Grease a 12 hole muffin tin and set aside. 
2. In a large bowl, sift the flours, baking powder, sugar, salt and nutmeg in a large mixing bowl. Stir through the shredded coconut and macadamias. 
3. In a separate mixing bowl whisk together the milk, eggs, vanilla extract, bananas and coconut oil. 
4. Add the wet ingredients to the dry ingredients, gently fold together until just combined. 
5. Pour batter into the prepared muffin tin. Bake until a toothpick comes out crumb-free and they're golden brown on top (about 20-25minutes). While the muffins are baking make the brown sugar glaze (no rest for the wicked!).

Ingredients for the Brown Sugar Glaze:

• 50 grams (3 1/2 tablespoons) salted butter, cut into small cubes
• 1/2 cup of milk
• 1/2 cup of brown sugar
• 1 tablespoon of corn flour

To make the Brown Sugar Glaze:

1. In a small pot, mix the cornflour with a few tablespoons of the milk to avoid lumps. Add the rest of the milk and cook over medium heat, whisking until mixture has thickened. 
2. Add the butter and sugar, whisk until both have dissolved completely. 
3. Working quickly, dip the tops of the muffins into the glaze and then let them sit on a cooling rack for a few minutes. Serve and enjoy!