I was on another muffins kick yesterday, I just love muffins, I wish I could eat them everyday for breakfast. I decided to make some for some friends and, of course, a few for us. This recipe comes from a blog called “Dine and Dish” and they are chocolatey goodness. I added the Nutella drizzle to the top because what makes a chocolate muffin better? More chocolate!
1 1/2 cups flour
3/4 cup sugar
1/4 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sour cream
2/3 cup chocolate milk
1/2 teaspoon vanilla
1/4 cup slivered almonds
2 tablespoons powdered sugar (or 1/4 cup Nutella)
1 Preheat oven to 400 (or 375 if your pans are dark).
2 Mix dry ingredients (except almonds and powdered sugar).
3 Stir in sour cream, chocolate milk and vanilla, blending until well incorporated and combined.
4 Spray muffin pan or line with cupcake liners. (She said the recipe would make 12, I got about 14.)
5 Fill each cup about 3/4 full.
6 Bake 12 minutes and remove from oven. (I thought this was too long so when I make them again, I’d take them out around 8 minutes.)
7 Sprinkle each muffin with slivered almonds, pressing them into top gently, then return to oven for additional 5 – 7 minutes or until almonds are toasty and muffins are cooked entirely.
8 Remove from oven and allow to cool 5 minutes before removing from pan. Sprinkle with powdered sugar (or warm Nutella up in microwave for 15 – 30 seconds and drizzle over muffins).