I always associate Toblerone with traveling, since they sell the big bars of it at the Duty Free shops in many airports. I recall one occasion where I bought one, promising myself that I would just have one piece on the plane and save the rest for later. But, inevitably, one piece turned into two or three, and before I knew it, I was trapped in a middle seat, nowhere near the city of my final destination, with a massive sugar high.
I hadn’t had a Toblerone in quite awhile, however, until Chester got a big bar of it for Christmas. My love for it was instantly reawakened. When I decided to make ice cream last week, I thought about doing something with Toblerone, but went in a different direction when I found the (awesome) Double Cookie Dough recipe. Then, Chester came across a recipe for Toblerone muffins. Toblerone for breakfast? Yes, please!
The concept of this muffin is amazing—a chocolate base, with chunks of Toblerone in the batter, plus more bits sprinkled on top. The finished product was good, but not as amazing as I had hoped. With a few small tweaks, it would be even better.
First, the original recipe didn’t call for salt, but I added some since it really brings out the flavor—especially of chocolate—in pastries. In the future, I would also add a bit of vanilla extract and adjust the ratios of some of the dry ingredients. There was definitely a bit of a floury taste to the muffins (I only mixed about ten strokes, so I don’t think the taste was the result of overworking the batter) and maybe a little less flour and a bit more cocoa powder could do the trick. I’ll have to play around with this recipe a bit and let you know how it turns out!
As a side note, on the advice of America’s Test Kitchen, I didn’t use paper liners when baking the muffins. The muffins baked up much higher than usual, and they had a nice crust on top. I’ll be saving trees from now on, and just greasing my pans when I make muffins and cupcakes.
Although this was a good first attempt at a Toblerone focused creation, but I’m still on the hunt for something really amazing. Have you used Toblerone in your baking projects? Please share your recipes, if so!
Adapted slightly from: Blue-Eyed Bakers
Makes about 18 muffins
What you will need:
- 3 cups flour
- 3 tablespoons cocoa powder, preferably Dutch processed
- 1 tablespoon baking powder
- 1 1/2 cups brown sugar
- 1/2 teaspoon salt
- 9 tablespoons unsalted butter, melted & cooled slightly
- 2 eggs, lightly beaten
- 1 1/2 cups milk
- 2 1/2 bars of Toblerone, roughly chopped
What to do:
- Preheat oven to 325 F. Grease muffin tins with non-stick cooking spray.
- Sift together flour, cocoa powder and baking powder in a large bowl and combine well. Mix in sugar and set aside.
- In another bowl, whisk together eggs, butter and milk. Add wet ingredients to dry ingredients and mix until just incorporated. Fold in 1 cup of Toblerone chunks.
- Fill each muffin cup 3/4 full and bake muffins for about 20 minutes, until a toothpick inserted into center comes out clean. Halfway through baking time, remove muffins and scatter remaining chocolate over muffins.
- Allow muffins to cool for 10 minutes in the pan before moving to a wire rack to cool completely.