Panettone Muffins With Chocolate Recipes

PANETTONE MUFFINS WITH CHOCOLATE

Steps:

• Heat 1/4 cup heavy cream in a saucepan over medium heat until almost boiling. Remove from heat and stir in chopped chocolate until chocolate is melted and ganache is smooth. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine remaining 1/4 cup cream, cubed panettone, eggs, milk, and sugar in a bowl and mix until well combined. Remove about 6 small tablespoons of panettone mixture and set aside.
• Remove ganache from fridge and beat with an electric blender until creamy.
• Grease a 6-cup muffin tin or line cups with paper liners. Spoon panettone mixture into the prepared muffin cups, filling each 3/4 full. Make an indention with your finger into each muffin and place 1 teaspoon of chocolate ganache inside. Cover with the 6 tablespoons panettone that were set aside.
• Bake in the preheated oven until golden, 15 to 20 minutes.

PANETTONE

Steps:

• Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
• Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition.
• Switch to paddle attachment, and mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add chocolate, orange peel, and extracts. Mix until combined.
• Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
• Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold. Transfer to a baking sheet. Let stand in a warm place until doubled in volume, about 2 hours.
• Preheat oven to 350 degrees. Lightly beat remaining egg and the cocoa powder together. Brush glaze mixture onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
• Remove molds from oven, and run a wooden skewer horizontally through the bottom of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large, heavy cans. Let cool completely.

PANETTONE MUFFINS WITH CHOCOLATE

Steps:

• Heat 1/4 cup heavy cream in a saucepan over medium heat until almost boiling. Remove from heat and stir in chopped chocolate until chocolate is melted and ganache is smooth. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine remaining 1/4 cup cream, cubed panettone, eggs, milk, and sugar in a bowl and mix until well combined. Remove about 6 small tablespoons of panettone mixture and set aside.
• Remove ganache from fridge and beat with an electric blender until creamy.
• Grease a 6-cup muffin tin or line cups with paper liners. Spoon panettone mixture into the prepared muffin cups, filling each 3/4 full. Make an indention with your finger into each muffin and place 1 teaspoon of chocolate ganache inside. Cover with the 6 tablespoons panettone that were set aside.
• Bake in the preheated oven until golden, 15 to 20 minutes.

PANETTONE MUFFINS

Steps:

• Mix the dried fruit and liquid of your choice in a bowl. Cover the bowl, and let the fruit sit overnight. Or speed up the process by heating fruit and liquid in the microwave till very hot, then cooling to lukewarm/room temperature, about 1 hour.
• Preheat the oven to 375°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
• In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugar until smooth.
• Add the eggs, beating to combine.
• Stir in the Fiori and vanilla.
• Whisk together the Cake Enhancer, baking powder, salt, and flour. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
• Stir in the fruit, with any remaining liquid.
• Spoon the batter evenly into the prepared pan, filling the cups quite full. Sprinkle the tops of the muffins generously with the coarse sugar.
• Bake the muffins for 18 to 20 minutes, or until they're a sunny gold color on top, and a cake tester inserted into the middle of one of the center muffins comes out clean.
• Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. Transfer them to a rack to cool.
• NOTE 1: Additional Ingredients: This recipe also calls for 1/8 to 1/4 teaspoon Fiori di Sicilia (to taste) and 2 tablespoons King Arthur Cake Enhancer (optional), for enhanced freshness. (Food.com didn't recognized these ingredients and wouldn't let me add them to the ingredients list.).
• NOTE 2: Prep Time: 15-25 minutes, Bake time: 18-20 minutes (Food.com wouldn't accept the range in times.).

PANETTONE MUFFINS

Steps:

• Mix the flour, yeast, milk and a pinch of salt in a tabletop mixer with a dough hook. Mix in two eggs and the vanilla, then knead until you have a smooth, springy dough. Cover and leave to rise for at least 2 hrs, or overnight in the fridge, until doubled in size.
• Start the mixer again and add the sugar, butter and yolk from the remaining egg. Keep mixing and kneading until the dough is smooth again. Tip in the fruit and knead again quickly. Cover and leave to rise somewhere cool or in the fridge (so the butter doesn't melt out of the dough) for at least two hours, or overnight in the fridge, until doubled in size.
• Line a large six-hole muffin tin with paper cases. Divide the dough into six portions and roll into neat balls. Put a ball in each paper case, cover the tin with a tea towel and leave the dough to rise for 20 mins. Alternatively, chill in the fridge overnight, then leave the dough balls to warm up for 30 mins before baking.
• Heat the oven to 180C/160C fan/gas 4. Brush the tops of the muffins with the egg white and dust with caster sugar. Bake for 15-20 mins, or until the muffins have risen and are golden brown in colour. Leave to cool on a wire rack. Will keep for three days in an airtight container.

CHOCOLATE CHERRY MUFFINS

Steps:

• Preheat oven to 350°. Pour boiling water over cherries in a small bowl; let stand 15 minutes. Drain. Coarsely chop cherries; set aside., In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. In another bowl, whisk eggs, bananas, oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in pecans and cherries. , Divide batter among 12 greased or paper-lined muffin cups. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.