Sweet Purple Corn Chocolate Chunk Muffins

Purple Corn Muffins Chocolate

Maiz morado is a purple corn variety that originated in the mountains of Peru over 3,000 years ago, and is still harvested there, having been untouched by industrial farming or genetic modification. This colorful corn is chock full of naturally-occurring pigments, called anthocyanins, powerful antioxidants shown in numerous studies to deliver a wide range of benefits.

Topara Organica, a leader in organic cultivation in Peru, harvests our yearly crop of purple corn. Some of this corn will be sold locally to produce chicha morada, a favorite Peruvian drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar. But most will be dried and milled for Zócalo Purple Corn Flour. If you’ve never thought of combining purple corn, cinnamon and chocolate, then you’re missing out! This recipe is so easy, and goes well with your morning cup of coffee.

Sweet Purple Corn Chocolate Chunk Muffins
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Sweet Purple Corn Chocolate Chunk Muffins
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
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Ingredients
  • 1 1/2 cups Zócalo Purple Corn Flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons butter unsalted; melted
  • 1/2 cup sugar Rapadura or raw sugar works well
  • 2 egg large
  • 1/4 cup Puremiel Honey
  • 6 tablespoons Spanish olive oil
  • 1 cup milk (dairy, almond, coconut or soy)
  • 3.5 ounces Blanxart Chocolate chopped into small pieces
Servings:
Units:
Instructions
  1. Preheat oven to 400F. Oil a muffin pan, set aside. In a large bowl, add the first 5 ingredients, and whisk to combine; set bowl aside.
  2. In a medium microwave-safe bowl, add the butter and heat to melt. Add remaining ingredients, except chocoatle, to butter and whisk to combine and until smooth.
  3. Pour wet mixture over dry ingredients and fold until combined; don't overmix. Then fold in chocolate. Fill muffin tin and bake at 400F for 10 minutes.
  4. Reduce oven temp to 350F and bake muffins for about 5 to 7 minutes (about 15 to 17 minutes total), or until tops are domed, puffed, and a toothpick inserted in the center comes out clean.
  5. Optionally, drizzle with honey and add a pat of butter before serving.
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