...or muffin lady?.... Mike just LOVES muffins and I have been on a quest for a LONG time to find some very BEST muffin recipes. Chocolate is one of our (Mike's) favorite ingredients... so this recipe is his very MOST favorite muffin recipe and he would probably eat them every day. It takes a little time and several ingredients, but is well worth it!
Instructions:Preheat oven to 375 degrees F. Line 18 standard muffin cups with muffin or cupcake liners. 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 each muffin cup about three-quarters of the way full with batter, and if desired sprinkle some chocolate chips over top of batter. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to wire rack to cool completely. Muffins are best eaten fresh, but they freeze well too.
Double Chocolate Muffins
These are Brownie-like muffins
Ingredients:
3 ounces unsweetened chocolate
1 cup granulated sugar
1/2 cup real butter, softened
2 eggs
1/2 cup sour cream
1/2 cup milk
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (12-ounce) bag semisweet chocolate chips
Additional semisweet chocolate chips, for topping muffins (optional)
These are Brownie-like muffins
Ingredients:
3 ounces unsweetened chocolate
1 cup granulated sugar
1/2 cup real butter, softened
2 eggs
1/2 cup sour cream
1/2 cup milk
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (12-ounce) bag semisweet chocolate chips
Additional semisweet chocolate chips, for topping muffins (optional)
Instructions:Preheat oven to 375 degrees F. Line 18 standard muffin cups with muffin or cupcake liners. 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 each muffin cup about three-quarters of the way full with batter, and if desired sprinkle some chocolate chips over top of batter. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to wire rack to cool completely. Muffins are best eaten fresh, but they freeze well too.
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