(Let me begin this post by humbly sticking my tail between my legs and apologize to Coleen and Sarah for the delay. 8AM and 8PM are two totally different things when scheduling, but better late (and delicious) than never!)
Time for another Blogger’s Choice Reveal. I was downright giddy when I was assigned Coleen’s blog, Does Not Cook Well With Others. I love Coleen’s recipes, her photography, and her blogging style. I could choose any recipe I wanted – yes!
For awhile, I had this recipe for Steak and Eggs with Molasses-Beer Sauce as my recipe of choice. I was dead set on it – until I saw Chocolate Chocolate-Chip Muffins. Really? I was smitten. I am averaging about two hours of commuting time in addition to a ten hour work day. These were the motivation that I needed to get my butt out of bed, peel DJ out of bed and get him ready for his day, and gear up for a day of all things baby.
I adapted the recipe slightly to include dark chocolate because if you’re doing something decadent, you may as well do it up right. I love the slightly-melted consistency of the chocolate chips inside the delicious, non-cupcake-tasting muffin. It makes 5am seem less…well, sucky.
6 ounces dark chocolate (use high-quality bar chocolate, the kind you chop)
1/3 cup unsalted butter
3/4 cup whole milk
1/2 cup sugar
1/2 cup sour cream
2 large eggs
1 1/2teaspoon vanilla extract
1 2/3 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
Preheat the oven to 400 degrees . Grease silicon muffin tin or line 12 muffin cups with papers.
In a small saucepan over low heat, carefully melt the chopped dark chocolate and the butter. Let stand until cooled, about 10 minutes.
Lightly beat the eggs. In a small bowl, stir together the chocolate-butter mixture with the milk, sugar, eggs, and vanilla, until blended well.
In a large bowl, stir together flour, soda, and salt. Make a well in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined and lumpy. Stir in the mini chocolate chips, testing a handful for yourself to test product quality. Spoon the batter into the muffin cups.
Bake at 400 degrees F at least 18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack.
These can be served warm or can be frozen, if they last that long!
Here are all of the recipes that were made: