Black Garlic Chocolate Muffins

Rich, velvety chocolate meets the deep, mysterious flavor of black garlic in these extraordinary muffins.

The perfect treat for adventurous eaters, these indulgent bites combine the best of both worlds, with a subtle savory hint to balance out the sweetness.

Ready Time

50 mins

Yields

10 servings

Ingredients

2 1/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cloves black garlic, minced
1 cup semi-sweet chocolate chips
1/2 cup buttermilk

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition.

Beat in vanilla extract.

Add the flour mixture to the butter mixture in three parts, alternating with buttermilk, beating until just combined. Do not overmix.

Stir in the minced black garlic and melted chocolate chips.

Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For the best results, use high-quality cocoa powder for the best flavor. Make sure to not overmix the batter, as it will result in dense muffins.

If you’re new to black garlic, start with one clove and taste as you go, as it can be quite strong.

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, and let it sit for 5-10 minutes. When baking, keep an eye on the muffins after 18 minutes, as all ovens are different.

If you want a more pronounced chocolate flavor, you can add an extra 1/2 cup of chocolate chips on top of the muffins before baking.

These muffins are perfect for a brunch or breakfast on-the-go, and they freeze well for up to 2 months.