Thursday, February 18, 2010

Day #21: Chocolate Chunk Muffins

Chocolate Chunks...need I say more??? Today's muffin is a definite hit with the two men in my life because it involves chocolate in the larger chunk form :-)! The original recipe called for regular milk, but I substituted buttermilk and they turned out so pretty, so fluffy, and super sweet! If you can't find a bag of Nestles Toll House Chocolate Chunk pieces then you can always chop up Hershey Bars with a knife into large chunks.

Tomorrow's Muffin: Children's Party Muffins
(I can't wait to make this with my three year old! He is going to love decorating them with candies.) It will be a perfect weekend project!

Take time this weekend to play with, laugh with, hug, kiss, and love your children and spouse! What a Blessing it is to Love others and Receive the Love God gives to you!

Chocolate Chunk Muffins


2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
1 cup Chocolate Chunks
2 large eggs
1 cup milk (I used buttermilk)
6 tbsp canola oil
1 tsp vanilla extract

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together all-purpose flour, baking powder, and salt in a large bowl. Stir in the sugar and chocolate chunks. Lightly beat the eggs in a large bowl, then beat in the buttermilk, vanilla extract, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

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