Today’s recipe is for cacao-nib-topped raspberry muffins.
I see raspberries as a sort of baking commodity, like chocolate chips or almond meal, and I usually keep a bag of frozen framboises in the freezer: in Paris, fresh raspberries come at too high a price for too tiny a basket to drown their delicate taste in a cake, so I have taken to buying Picard‘s framboises brisées for my baking. Framboises brisées, as you may have guessed, are raspberries that were smushed at some point in their lives, so they can’t be labelled as whole raspberries and can hence be bought for a little less. For me though, it’s not so much the price thing as the idea that I’m saving those poor flawed raspberries from disdain and oblivion, giving them their proverbial fifteen minutes.
As for the cacao nibs (éclats de fèves de cacao in French), they are simply tiny bits of roasted cocoa beans, not sweetened or processed any further. I am pleased to say that mine have flown across one continent and one ocean to reach my kitchen: they were a gift from one of my favorite food bloggers, Derrick, who was kind enough to send me this specialty from the Berkeley-based chocolate maker Sharffen Berger. I have always loved chocolat noir aux éclat de fèves de cacao (oh, the texture, the aroma, the flavor packed up in those tiny flecks!) and was a big fan of Scharffen-Berger’s Nibby Bar when I lived in California, but I had never actually thought of purchasing the cacao nibs themselves. Derrick mentioned that they worked wonders in savory dishes and this idea is simmering somewhere on the stovetop of my mind, but these raspberry muffins were my first impulse to use them.
I love baking with yogurt, as some of you may have noticed by now, as I think it lends a delightful moistness to the finished product without using truckloads of butter. I normally use plain yogurt or fermented milk (which can go by the name of kefir or lait ribot) indifferently (depending on what’s in the fridge) and here used both — buttermilk would work fine too.
These raspberry muffins were a popular item in the sunny brunch spread we laid out for our friends last Sunday. They were just the right sweetness in my opinion (read “not very sweet”) and this was confirmed by a quick table survey, but if you like your sweets to be very sweet you may want to up the sugar a little. As for the raspberry and cacao nib pairing, it worked particularly well, their subtle flavors melding together harmoniously without stepping on each other’s toes or competing for your attention.
Note that the basic recipe (minus the raspberries and cacao nib topping) is easy-breezy and can be adapted to welcome any other ingredient/topping that you would like in/on your muffs.
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Raspberry Muffins with Cacao Nibs Recipe
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 50 minutes
Makes 12 muffins
Ingredients
- 230 grams (2 cups) all-purpose flour
- 100 grams (1/2 cup) unrefined cane sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 75 grams (4 tablespoons) unsalted butter, melted and cooled
- 1 large egg
- 240 ml (1 cup) plain yogurt
- 1 cup raspberries (no need to thaw if frozen)
For the topping:
- 40 grams (1/3 cup) cacao nibs
- 50 grams (1/4 cup) unrefined brown sugar
Instructions
- Preheat the oven to 200°C (400°F) and grease a muffin pan.
- In a small bowl, combine the cacao nibs and brown sugar for the topping. Set aside.
- In a medium mixing bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda and salt) and stir to mix.
- In another medium bowl, whisk together the wet ingredients (butter, egg, yogurt).
- Make a well in the center of the dry ingredients, pour in the wet ingredients, and stir with a spatula until just combined. Do not overmix. The mixture will be lumpy, that’s okay. Fold in the berries.
- Spoon the batter into the prepared muffin pan (an ice cream scoop is handy for that), and sprinkle the tops with the cacao nib mixture.
- Put into the oven to bake for 18 to 20 minutes, until puffy and golden.
- Transfer to a rack to cool, and wait for 10 to 15 minutes before removing from the tins. Serve slightly warm or at room temperature.
https://cnz.to/recipes/cookies-small-cakes/raspberry-muffins-with-cacao-nibs-recipe/
Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.
FAQs
No, cacao nibs do not melt when exposed to heat. They are made by crushing whole, organic cacao beans and their texture is comparable to chopped nuts or seeds. They will soften slightly when used in baked goods or soaked in hot water.
Can I use cacao nibs instead of chocolate chips in baking? ›
Cacao nibs, sometimes known as "nature's chocolate chips," can be used in place of chocolate chips to add a crisp texture and vibrant flavor.
Are cacao nibs the same as baking chocolate? ›
The nibs are only made of cracked beans—nothing more, nothing less. On the other hand, chocolate is made of multiple ingredients like cocoa butter (the fatty part of cacao beans), milk, sugar, and vegetable oils.
What happens when you blend cacao nibs? ›
As you process your cocoas nibs, they will release more of the fat, and the heat of the blending process liquifies the cocoa butter into an oil so you end up with a liquid. If you've ever made homemade coconut butter (or even almond butter or peanut butter), you'll find that the process is very similar.
Can cacao nibs go rancid? ›
Note though, that this ingredient doesn't technically 'expire', but its quality (taste, aroma, and nutrient value) will degrade over time. Cacao nibs can also be frozen to extend their shelf life to about 2-3 years, but be aware that the texture may change after freezing.
Do you refrigerate cacao nibs? ›
Refrigeration or freezing is not recommended, as it traps moisture. They are best kept in a cool, dry location. Humidity control tools are optimal. A well ventilated place is most recommended in humid climates.
What do cacao nibs do for you? ›
Cacao nibs contain many antioxidants. These antioxidants can help reduce cell damage in your body, which helps prevent diseases like Alzheimer's disease, heart disease, and cancer. The fiber in cacao beans promotes healthy digestion.
What are cacao nibs used for in baking? ›
First there are the obvious things: using them as sprinkles on cupcakes or ice cream; mixing them into cookies like Dorie Greenspan's world peace cookies; or tossing them into brittle instead of nuts. Simply candying them—coating them in caramelized sugar—is simple, and candied cocoa nibs make a delicious snack.
Are cacao nibs healthier than cocoa powder? ›
Another key difference is the nutritional benefits of cacao nibs. Cacao is higher in protein, fiber, magnesium, and iron than cocoa powder. Cocoa powder (without sugar) still needs to be more nutritious than cacao powder, although cocoa may often be the more budget-friendly option.
Can diabetics eat cacao nibs? ›
Cacao nibs may be one of the best cocoa products to choose for blood sugar regulation, as they're high in blood-sugar stabilizing antioxidants and do not contain any added sugar.
Consume with Moderation:
While cacao nibs are healthy, they are also high in fat and calories, so it's essential to consume them in moderation as part of a balanced diet.
How much caffeine is in cacao nibs? ›
Both cacao and cocoa contain caffeine, something to be cautious of if you're sensitive to its effects. One teaspoon of cacao nibs contains about 4.6 milligrams of caffeine, while an 8-ounce cup of coffee typically contains 96 milligrams of caffeine, according to the USDA.
What is the side effect of cacao nibs? ›
Eating large amounts might cause caffeine-related side effects such as nervousness, increased urination, sleeplessness, and a fast heartbeat. Cocoa can cause allergic skin reactions and might also trigger migraine headaches. It can also cause nausea, stomach discomfort, constipation, and gas.
Are cacao nibs inflammatory? ›
Consuming cacao nibs is beneficial for the heart as it lowers blood pressure, it's anti-inflammatory, and is cholesterol neutral.
Do cacao nibs melt in baking? ›
Cacao nibs don't melt, so they can be used to replace nuts if you have a nut allergy and are craving some crunch in your cookies. And they're incredibly versatile. You can use them for everything from weekend bakes to mid-morning snacks. (Check out our suggestions and recipes below.)
Can cacao nibs go in the oven? ›
You can also toast them in the oven — just be sure to check them frequently, as they can burn quickly. You're left with cacao nibs that still have that dark, unsweetened chocolate taste, but have lost some of their bitterness and replaced it with one that's a bit more welcoming: nutty, earthy, and even more crunchy.
How to use raw cacao nibs in baking? ›
Give cookies a chocolatey crunch by swapping cocoa nibs for nuts (or adding them in addition to nuts). Or give a pretty finishing touch to glazed and chocolate-dipped cookies by sprinkling crushed cocoa nibs on top before the glaze or chocolate sets.
At what temperature does cacao melt? ›
Cacao nibs do not melt in nib or bean form. It is the cacao paste, ground up cacao nibs which melt between 95-97.7 F.
Does heat destroy cacao? ›
Flavor and Best Uses of Cacao Products
As for raw cacao powder, you may find its taste and quality superior to standard unsweetened cocoa powder. However, raw cacao powder generally costs more. If you buy raw cacao powder, remember that some of its antioxidants will be destroyed by heat if you bake with it.
