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).