Chocolate fans beware! These muffins are especially yummy and super moist! You may not be able to stop at just one :-). Since it is now February (the month of LOVE) I baked these goodies in heart shaped silicone muffin pans in honor of Valentines Day. Tomorrow we will be making Jelly Doughnut Muffins. Krispy Kreme, look out!
Be sure and let me know if you try any of the muffin recipes and which ones you loved. Blessings my sweet friends! God Loves you to the Moon and Back :-)!
Chocolate Cream Muffins
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
1 cup white chocolate chips
1 cup heavy cream
2 large eggs
6 tbsp canola oil
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together flour, baking powder, cocoa and salt in a large bowl. Stir in the sugar and chocolate chips. Lightly beat the eggs in a large bowl, then beat in the cream 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 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. Dust with confectioners sugar before serving.
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
1 cup white chocolate chips
1 cup heavy cream
2 large eggs
6 tbsp canola oil
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together flour, baking powder, cocoa and salt in a large bowl. Stir in the sugar and chocolate chips. Lightly beat the eggs in a large bowl, then beat in the cream 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 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. Dust with confectioners sugar before serving.
Hi Christina:
ReplyDeleteTried the Walnut Cinnamon Muffins this morning. Following in your footsteps I didn't follow the directions exactly. :) I didn't have walnuts so I tried pecans. Also I wasn't sure how much vanilla to put in so I added 1 tsp. Hope that was right. Such fun and so yummy!
Saved the chocolate cream muffin receipe too. Can't wait to try it.
Blessings,
Marita