Cacao Nib Muffins with Dark Chocolate Glaze

I looked up "cocoa nibs" and it said "cacao nibs".  I looked up "cacao nibs" and it said "cocoa nibs".
I'm so confused.  I guess I'll just have to have another cup of coffee, eat another muffin and study some more.



Cacao Nib Muffins with Dark Chocolate Glaze
slightly adapted from here
Makes 12

For the Muffins:
90g (3/4 cup) plain flour
40g (1/4 cup) polenta (cornmeal)
1 teaspoon baking powder
45g (1/4 cup) cacao nibs
2 eggs
2 egg yolks
130g (1/2 cup + 2 tablespoons) caster sugar
100ml (7 tablespoons) extra virgin olive oil
70g (5 tablespoons) melted unsalted butter
2 tablespoons vermouth
1 1/2 tablespoons maple syrup
1 tablespoon vanilla extract
3/4 teaspoon sea salt flakes

For the Glaze:

80ml (1/3 cup) thickened cream
60g (1/3 cup) dark chocolate, chopped

Cacao nibs for sprinkling

Make the Muffins:
Preheat your oven to 180C (350F).  Line a 12-hole muffin pan with paper liners.  Set aside.

Combine the flour, polenta, baking powder and cacao nibs in a mixing bowl.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg, egg yolks and sugar on medium-high speed for 5 minutes, until you reach the ribbon stage (where the batter falls from the beater in ribbons which slowly dissolve on the surface). 

In a separate bowl, whisk the olive oil, butter, vermouth, maple syrup, vanilla extract and salt together until combined.

With the mixer on low speed, add the oil mixture to the egg mixture and mix until just incorporated. Stop the mixer and tip the dry ingredients in.  Mix on low speed until just combined. 

Transfer the batter to a large jug. This is a very wet batter so it's easier to pour the batter into the paper liners, rather than trying to spoon it in. Pour the batter into the liners, filling them almost all the way to the top.  

Bake for 20 minutes, or until the top springs back to the touch.  Leave the muffins to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the the Glaze:
Put the chocolate into a heat-proof bowl. Set aside.

Pour the cream into a small saucepan and heat over medium until until it just starts to boil. Remove from the heat and pour it over the chocolate. Leave to stand for 2 minutes, then stir until smooth.

Pour the glaze over the cooled muffins and sprinkle with cacao nibs.