I’ve experimented with Victory at Sea by Ballast Point Brewing Company in the past and have loved the final product; so i decided to try using it infused in a baked good rather than with a meat dish.I have to say the aroma while baking these is UNBELIEVABLE!!!!
Coffee, vanilla and chocolate will magically fill up your kitchen.
As far as flavor, these really came out amazing! You don’t get too much from the coffee notes alone but the coffee and vanilla together combine with the chocolate and create this beautifully balanced sweet taste. No bitterness at all just smooth sweet chocolate with hints of vanilla. I think using a porter instead of a stout was a good move too; this allowed the muffins to stay nice, lite and almost delicate. When i experimented with a stout using this recipe the muffins were all around heavier. Heavier weight, heavier taste etc.
I would say it’s safe to substitute whatever porter you would prefer, but i would stay away from stouts for this specific recipe. A harvest ale could also work but I wouldn’t stray from the recipe much more than that.
Printable Recipe
Ingredients:
2 Large Egg Whites
2 Oz. Cream Cheese
1/4 Cup Raw Honey
1 Cup All Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Cup Mini Chocolate Chips
1/2 Cup Baking Cocoa
1/2 Cup Cane Sugar
1/2 Teaspoon Salt
2 Teaspoons Vanilla Extract
3/4 Cup Greek Yogurt
2 1/2 Tablespoons Unsalted Butter
1/4-1/2 Cup Porter (I of course used Victory at Sea)
Instructions:
Combine dry ingredients
Mix well to combine
Melt cream cheese and butter together
Add eggs and rest of wet ingredients
Mix well to combine and add chocolate chips
I taste tested my batter and ended up added an extra 1/4 Cup sugar
Line muffin pan and preheat oven to 375 Degrees
Bake at 375 for 5-7 minutes
Turn oven down to 350 and bake an additional 20-25 mins
Check the center with a toothpick to make sure they are done baking
Thank you so so much for reading everyone! These were a real treat, my friends and i loved them. Hope you enjoy as well <3
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