Description
Rich, fudgy and naturally sweet, these Double Chocolate Prune Muffins with Walnuts are jammed with layers of chocolate flavor. Silky pureed California Prunes keep the crumb tender and moist, a touch of espresso deepens the cocoa, and walnuts and dark chocolate chips are folded into the batter and scattered over the tops, so there's chocolate and crunch in every bite. A finishing sprinkle of flaky sea salt makes it all pop.
Ingredients
1 cup California Prunes (pitted)
1/4 cup hot water (for blending)
1/2 cup buttermilk, room temperature
1 1/2 cups all-purpose flour
1/4 cup natural unsweetened cocoa powder (not Dutch-process)
2 tsp instant espresso powder
1 tsp fine sea salt
1 tsp baking powder
1/2 tsp baking soda
2 large eggs, room temperature
1/3 cup avocado oil or light (mild-flavored) olive oil
1/2 cup brown sugar, lightly packed
1 tsp vanilla extract
1 1/4 cup roughly chopped walnuts, divided
3/4 cup dark chocolate chips, divided
flaky sea salt, for sprinkling (optional)
Instructions
Make the prune puree: Put the pitted prunes in a blender or food processor and pour ¼ cup of hot (near-boiling) water over them. Soak for a few minutes until very soft. Blend the prunes until completely smooth, then allow the puree to cool before using.
Prep the oven: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. This recipe makes 14 muffins, so you will need to use a second muffin tin or bake in 2 batches.
Whisk the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, fine sea salt, baking powder and baking soda.
Mix the wet ingredients: In a large bowl, whisk the eggs, oil, brown sugar, vanilla, buttermilk and the cooled prune puree vigorously until completely uniform.
Combine: Pour the dry mixture into the wet ingredients. Stir gently with a spatula until just combined. Be careful to not overmix.
Fold in the mix-ins: Gently fold in 3/4 cup of the walnuts and ½ cup of the dark chocolate chips, reserving the rest for topping the muffins.
Bake: Use a large cookie scoop to divide the batter evenly among the lined muffin cups, filling each nearly to the top. Sprinkle the remaining ½ cup walnuts and ¼ cup chocolate chips evenly over the tops. Bake for 16 to 18 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking around 14 minutes.
Finish (optional): As soon as the muffins come out of the oven, sprinkle the tops lightly with flaky sea salt.
Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Cocoa: use natural cocoa. Its acidity reacts with the baking soda to help the muffins rise; Dutch-process cocoa is neutralized and gives less lift.
Flaky salt: sprinkle it while the muffins are hot so the flakes stick to the tacky tops.
Storage: keep in an airtight container at room temperature for a few days. Warm in the microwave for a few seconds to bring back the melty chocolate.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking