Malt Chocolate Chip Muffins
I adore Malt flavored baking.
When we were kids (I am one of 5) I remember always chosing the frosted chocolate malt ice cream treat from the corner store. It came in a cup with a flat wooden “spoon” and it was best if you scooped out all of the softest part around the edges that had melted from being in your hand before eating the still frozen middle part.
I have to admit though, that although I love Malt, I have never actually drank a glass of Ovaltine! I usually chose to buy the regular Ovaltine for baking over the chocolate flavored Ovaltine as I find the chocolate can easily mask the yummy malt flavour.
These muffins are made with browned butter, malt powder and lots of chocolate chips.
They may just be my new favorite!
Malt Chocolate Muffins makes 12 large muffins
- 1/2 cup butter, browned and cooled
- 1 cup brown sugar
- 3/4 cup Malt powder (such as Ovaltine or Horlicks)
- 1 egg
- 1 cup buttermilk
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup mini chocolate chips plus more for topping
Preheat the oven to 375 degrees and line a muffin pan with liners. (I greased the pan and my muffins stuck)
In a medium saucepan, over medium heat melt the butter and begin to whisk it until it turns a light caramel colour. Remove from the heat and pour into a mixing bowl. Let the butter cool to room temperature.
Beat the sugar into the cooled butter for about 3 minutes. Beat in the ovaltine, followed by the egg. Once the egg has been worked in, the mixture should become smooth,
Sift together the baking powder, baking soda and flour. Mix the flour in, a third at a time, alternating with the milk. Don’t over mix, just mix until everything is combined and smooth, Fold in the chocolate chips.
Generously fill muffin cups (there should be enough batter for 12) Top each one with a tsp of mini chocolate chips.
Bake muffins for 25-30 minutes or a pick inserted comes out clean.
Cool and Enjoy!