Chocolate Brindle Muffin

The Chocolate Brindle Muffin is my take on a chocolate chip muffin. Instead of using chocolate chips, I make and use chocolate curls! the curls break up into little shards all through the muffin batter. When you break one open there will be little streaks of chocolate all through your muffin! The Brindle pattern is best described by using the boxer breed of dog as example. The alternating striations of color, light and dark, make a brindle pattern!

 

In the shop we make jumbo muffins, but our frozen muffins are about half the size.  Not many people have jumbo muffin pans at home, but everyone has a cupcake pan! 

 

Muffins are packaged 3 per box.

  • A note on our frozen products and baking

    All of our frozen products are put in our blast freezer within minutes of cutting, rolling, shaping and traying. We set our blast freezer to -80 degrees, that's 80 degrees below zero, things tend to freeze rather quickly! This allows for a fresher and better looking product! Each item comes with its own parchment square for induvidual baking. 

    Please adjust baking times to your own oven! The instructions that come with each of our frozen products is based on a convection oven, which most people have these days. Even many toaster ovens are convection or have that option. The standard rule is set a still oven at 25 degrees more than a convection oven. If you have a recipe you usually bake in a still oven, you would lower the temperature by 25 degrees if using a convection oven. Chocolate Chip cookies cook at 350 degrees in a still oven, and 325 degrees in a convection oven. Convection ovens work by forcing hot air around inside your oven which aids in quicker cooking and more even browning. The swirling air is "hotter" than non moving air. Still turn your items 1/2 way through and always bake in the center of your oven for best results (your product is in the center of the oven, not just the shelf in the center spot!