Thursday, March 24, 2011
Chocolate Chunk Texas-size Muffins
Oh gosh, I can't believe I've been gone over a month! I haven't been baking much and honestly, I've been really busy with work and other things. Like learning how to use the new DSLR camera I got! I started taking a photography class and hopefully my pictures of my baked goods will get better and better!
I made these muffins the other day. They're fairly easy to make, just 2 bowls and some stirring together. I used milk chocolate, but I think I'd use a chocolate with a higher percentage of cocoa next time. The milk chocolate seemed a little too sweet. I made these muffins in a Texas- size pan because I have the pan and hardly ever use it and I like how the extra large muffins look! However, I brought the muffins into work for my co-workers and they were all eaten up!
Here's the recipe:
(Very slightly adapted from 1 mix, 100 muffins)
2 cups flour
1 tbsp baking powder
1/8 tsp salt
1/2 cup superfine sugar
1 cup chocolate chunks (I used a bar of chocolate from Trader Joe's that I chopped into chunks)
2 large eggs
1 cup milk
6 tbsp melted, cooled butter
1 tsp vanilla extract
Preheat oven to 400 F. Line a large (Texas-size) muffin pan with 6 wrappers. Sift together flour, baking powder, and salt into a lareg bowl. Stir in the sugar and chocolate chunks.
Lightly beat the eggs in a bowl and then beat in the milk, oil and vanilla. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir gently until just combined; do not overmix.
Spoon the batter into the prepared muffin pan. I also sprinkled some coarse sugar over the tops of the muffins. Bake in the preheated oven for about 25 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
Hope you enjoy!