Double chocolate delight muffins
Double Chocolate Delight Muffins recipe
Brownie-like, these muffins seem best served with milk. Nuts, such as pecans or walnuts, are a good addition. Innkeeper Bernadette Van Lenten may serve these muffins along with afternoon tea.
- 3 ounces unsweetened chocolate
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- One 12-ounce bag semisweet chocolate chips (or vanilla chips)
Preheat oven to 375 degrees. Spray 6 giant-size muffin cups or 12 regular cups with non-stick cooking spray. In a microwave-safe bowl, melt chocolate in the microwave on medium-high heat for 25 second intervals, stirring in between, until smooth. Set aside.
In a large bowl of an electric mixer, cream sugar and butter. Beat in eggs, then add sour cream and milk. In a small bowl, stir together flour, baking powder, baking soda, and salt. Pour flour mixture into butter mixture and stir together by hand. Stir in melted chocolate, then chocolate chips.
Fill muffin cups 3/4 full. Bake for about 20 minutes for standard-sized muffins or 25 minutes for giant muffins, or until a toothpick inserted into the center comes out clean.
Makes: 6 giant or 12 standard muffins.
Tags: recipe, Double chocolate delight muffins, cooking, diy