Saturday, February 23, 2013
Chocolate Chip (Love) Muffins
1 18.25oz devil's food cake mix
1 3.9oz instant chocolate pudding mix
(1 Tbsp espresso powder - optional but yummy)
1 C sour cream
1 tsp vanilla
3/4 C water
1/2 C vegetable oil
3 large eggs
2 C semisweet chocolate chips
Preheat the oven to 400 degrees and put paper liners in muffin tins. Makes about 24.
Mix dry ingredients in a large bowl. Mix wet ingredients in a medium size bowl - whisk to combine and then add wet ingredients to dry. Stir gently to just combine. Fold in chocolate chips. Spoon or scoop into lined muffin tins (I have a large scoop that I use for muffins and cupcakes and it makes this part super easy). I added some Valentine's sprinkles (of course) before I baked these - totally optional.
Bake 20-24 minutes. Muffins should spring back when touched. Toothpick test won't work because of all the melty chocolate chips :-) Let cool 5 minutes in pan and then on racks.
We had sprinkles on ours but these would also be good dusted with powdered sugar or even plain. What's the difference between a muffin and a cupcake? Frosting of course!
I'm really enjoying seeing all the fun stuff going on at QuiltCon (through my IG feed) but also feeling bummed not to be there. Next time for sure! Hoping to get some consolation sewing done this weekend that I can share next week. Also *really* hoping the kiddo kicks her cold/flu/plague SOON. There's only so much Dora a mom can take and I think I hit my limit yesterday ;-) Have a good weekend!