A few weekends ago, my sister-in-law, Marie, called for my Chocolate Chip Muffin recipe. Her sweety was requesting them. I had always used a bought basic muffin mix with a Chocolate chip version. So she hit the internet and found two recipes to try. This was her very favorite. They take quite a few ingredients and steps compared to most muffin recipes, but they are definitely worth the extra trouble.
Twelve ounces of melted semi-sweet chocolate, and 1 stick of butter with the sour cream about to be mixed in. That's a lot of chocolate--not to mention fat and calories!
Out of the oven, smelling scrumptious!
Definitely Deadly!!Mrs. Field’s Deadly Chocolate Muffins
12 ounces semisweet chocolate, coarsely chopped (or use choc chips)
1 stick (1/2 cup) unsalted butter
½ cup sour cream
1 cup sifted cake flour (or 3/4 cup all-purpose)
½ teaspoon baking soda
¼ teaspoon salt4 large eggs
½ cup (packed) brown sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 ¼ cups semisweet chocolate chips
Note: can also add ¼ cup coarsely chopped macadamia nuts and ¼ cup white chocolate chips
Preheat oven to 350* and line muffin tin with paper liners. Melt chopped semisweet chocolate with the butter and stir until smooth. Remove from the heat and stir in the sour cream.
In a small bowl, whisk together the flour, baking soda, and salt.
In a large bowl with an electric mixer, beat the eggs and sugar until light and pale, about 5 minutes. Beat in the chocolate mixture and the vanilla. Add the flour mixture and the semisweet chocolate chips. Spoon the batter evenly into the prepared muffin cups. Bake for 20-25 minutes, or until the centers are set. Set the muffin tin on a wire rack to cool for 15 minutes. Then remove the muffins to cool completely.
12 ounces semisweet chocolate, coarsely chopped (or use choc chips)
1 stick (1/2 cup) unsalted butter
½ cup sour cream
1 cup sifted cake flour (or 3/4 cup all-purpose)
½ teaspoon baking soda
¼ teaspoon salt4 large eggs
½ cup (packed) brown sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 ¼ cups semisweet chocolate chips
Note: can also add ¼ cup coarsely chopped macadamia nuts and ¼ cup white chocolate chips
Preheat oven to 350* and line muffin tin with paper liners. Melt chopped semisweet chocolate with the butter and stir until smooth. Remove from the heat and stir in the sour cream.
In a small bowl, whisk together the flour, baking soda, and salt.
In a large bowl with an electric mixer, beat the eggs and sugar until light and pale, about 5 minutes. Beat in the chocolate mixture and the vanilla. Add the flour mixture and the semisweet chocolate chips. Spoon the batter evenly into the prepared muffin cups. Bake for 20-25 minutes, or until the centers are set. Set the muffin tin on a wire rack to cool for 15 minutes. Then remove the muffins to cool completely.
Ya'll Come Back!
Lorilee
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Yummy! I love chocolate served with more chocolate. My kind of muffins.
ReplyDeleteRoberta Anne
Oh wow.....with that much butter, chocolate and sour cream they've GOT to be good! Yum, Yum!
ReplyDeleteSounds more than delicious on this cold wintry day!
ReplyDeleteBrenda
They are making me hungry! Anything chocolate, anytime. Stay warm..
ReplyDeleteThere is no such thing as fat and calories when dealing with CHOCOLATE!
ReplyDeleteYou must have been mistaken!
HAHAHAHAHAHAHAHAHA! :)
I do so love muffins and these sound delish. Mimi
ReplyDeleteHey chica....just got your comment/question on my blog about Joshua's Garden and Antique Shop. The shop is in an old neighborhood just north of downtown Houston called The Heights. You would just need to take 59 North towards downtown...about a 20-40 minute drive depending on traffic on 59 from First Colony. It's a fun place to go on Saturday morning/afternoon. There are a bunch of others great antique stores in the neighborhood. I can get an exact address for you if you want. Leave me your email and I can send you some cool info on the whole area.
ReplyDelete