I have arrived at the point where it’s just not Monday without muffins. The rest of the week doesn’t feel right. This made last Monday a very sad day indeed, since I had to sit out on the bread pudding muffins in favor of all the other baking and cooking going on for our two Thanksgiving festivities. It’s great to be back this week!
And what a week it is to return! Chocolate muffins so indulgent and delicious, you could smear frosting on top and call them cupcakes. I know I’ve had problems before with an odd taste when using self-rising flour in muffins, but that was not the case this time. It was entirely undetectable–as well as fully delectable.
I picked up some bright-red, cherry-flavored baking chips at Target several weeks ago and decided this was the perfect occasion to break them out. Cherries and chocolate? Yes, please! Pistachios appeared in the original recipe, but alas, all I had on hand were onion- and garlic-flavored ones–that did not seem like an appealing combination. Pecans stood in for them seamlessly.
The kids couldn’t get enough of these. As soon as they bit into their first muffins, they were asking for seconds. I was a little disappointed that the Nutella wasn’t more pronounced, but I’m sure they added a richness to the muffins that would have been otherwise absent. I wonder what adding a little more would do to the final product…?
Chocolate Brownie Muffins
- 2 cups self-rising flour
- 1/3 cup cocoa powder
- 1/3 cup granulated sugar
- 60 grams scarce 5 Tablespoons unsalted butter, melted
- 1/2 cup Nutella
- 1 large egg lightly beaten
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1/2 cup cherry-flavored chips
- 1/2 cup pecans roughly chopped
- Preheat the oven to 400 degrees Fahrenheit. Grease or line 2 12-cup muffin trays with paper liners and set aside
- In a large bowl, combine flour, cocoa powder, and sugar.
- Add the butter, Nutella, egg, milk, and sour cream, stirring until just combined.
- Fold in the cherry-flavored chips and pecans.
- Using a large cookie scoop, portion out the batter between 20 muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.