Have you ever had a malted muffin with berries and chocolate? No?!
Well then, you must try this recipe!
Bear with these pictures, I was trying to be artsy fartsy and show how gorgeous these muffins were and how fluffy and moist they turned out by tearing a chunk out of one. I probably should have set it off to the side a little more. Sometimes I crack myself up. Regardless of my silliness, I love these muffins. Truly a great recipe!! I don't make recipes with blackberries enough and they are the best! Our produce has been great throughout the winter, so I didn't have to wait until summer to get a good batch of blackberries to use. I thought the chocolate was the perfect partner in crime for the blackberries. AND as I've mentioned, these muffins are fluffy and moist. These muffins are just beyond heavenly and it's all thanks to the malted milk in them!
Oh you heard me correctly...or read me correctly...read that correctly...MALTED MILK. The dimension of flavor it adds - it's so hard to describe. You all just HAVE TO MAKE THESE!!! Sorry for the all-caps there. But it is one of those times that needs the exclamation! :)
What you need:
- 1 1/2 cups flour
- 1/3 cup sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup oats (I used old-fashioned)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 Tbsp. Carnation Malted Milk
- 1 large egg
- 1 tsp. vanilla
- 1 carton blackberries
- 1 cup milk chocolate chips
- Whisk together malted milk, heavy cream, and milk. Stir in oats and soak for 15 minutes.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, mix together melted butter, egg, vanilla, and milk and oat mixture.
- Pour milk mixture into flour mixture and stir gently until combined.
- Stir in chocolate chips and then gently fold in blackberries.
- Scoop batter into a muffin tin that has been lined with paper liners.
- Bake at 375* for 12 to 14 minutes or until a toothpick comes out of the center clean.
- Cool in pan for 5 to 10 minutes and then remove to a wire rack to finish cooling.
Recipe from Cooking For My Kids
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