Double Chocolate Muffins

Double Chocolate MuffinsYay, muffins are back! The stand mixer came out and whipped us up some fabulous snack time treats. If you do have a stand mixer I would highly recommend The Mixer Bible cookbook. That is where this recipe comes from. I always wanted a stand mixer and then I got one for my birthday. To be honest, besides meringue and whipped cream I didn’t really know what to do with it. Enter the Mixer Bible. It got me more comfortable with using it, because we all know we can get stuck in comfort zones and I was quite comfortable using my hand mixer. Hands free is the way to go though. Now I love my stand mixer and use it often. So now that the cooler temperatures are here enjoy making these muffins. Curl up with a great book. Turn on your fireplace. Make some tea.

  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 tsp. vanilla
  • 2/3 cup sour cream
  • 1/2 cup milk
  • 3/4 cup semi-sweet chocolate chips

1. Place butter in bowl of stand mixer. Add sugar and beat until fluffy(should take about 2 minutes). Scrap down sides. Add eggs, one at a time, and vanilla. Beat until combined, scrap down sides of bowl.

2. Mix together first 5 dry ingredients. Alternately add to butter mixture with milk and sour cream. Beat until combined. Add chocolate chips and “stir” in. Luckily stand mixers have a stir setting so really you need to arm power at all.

3. Scoop evenly into 12 muffin tins lined with paper muffin cups.

4. Bake for 20 minutes at 375 degrees. Cool.

5. Eat and enjoy!

Chocolate Cherry Cordial Muffins

chocolate cherry muffinsHappy Good Friday! What does Good Friday mean to me? Well, let’s be honest, as my husband is off at work, and the kids and I are taking a blessed break from the homeschooling, I will be luxuriating in a day with nothing to do. I will probably be wearing yoga pants all day. The kids and I will be enjoying pizza, popcorn and a movie. Yes, it is just what this mommy desires. Plus, we have muffins. I love muffins. I could eat them every single day. One of my favorite things both to bake and to eat. These even have chocolate chips so really what could be better?

Recipe from the Great American Brand Name Cookbook

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsps. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 pkg. (11 ounces) Milk Chocolate Chips
  • 1/2 cup candied cherries, chopped
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 egg

1. Mix together first 6 ingredients. In separate bowl mix together milk, oil and egg. Stir in flour mixture until just combined.

2. Set aside 1/4 cup of the chocolate chips. Stir remaining chips and cherries into batter. I added an extra splash of milk because it seemed a bit dry. Divide evenly between 12 greased muffin cups.

3. Sprinkle with 1/4 cup of chocolate chips.

4. Bake for 20 minutes at 375 degrees.

5. Eat and enjoy!

Gingerbread Pudding Muffins

Gingerbread pudding muffinsDo you bake? How often? What is your favorite thing to make? In this house I bake 2 things per week. one is a dessert. Cake, pie, cookies or squares. The other recipe is something more snacky, like muffins or scones. Then once they are gone we have to pilfer the pantry in hopes of finding something delicious to munch on. They usually last about 3 days though so if I time it just right we have home-baked goodies the whole week round. Of course there are recipes that go faster than others, some seem to vanish before our very eyes. This recipe that I found over at Save Green Being Green was a prefect little snack to get us through the week.

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 pkg. gingerbread pudding mix
  • 1 tsp. salt
  • 1 large egg
  • 1 cup milk
  • 1/2 cup oil
  • coarse sugar and cinnamon

1. mix together flour, baking powder, salt and gingerbread pudding mix. Make a well.

2. In small separate bowl mix together egg, milk and oil. (I used vegetable). Pour into dry ingredients and stir until just combined.

3. Divide batter evenly between 12 greased muffin cups. Sprinkle with coarse sugar and cinnamon.

4. Bake for 20 minutes at 400 degrees. Cool.

5. Eat and enjoy!

Agave Muffins

Agave MuffinsAn exciting night here. We have tickets to Disney on Ice which hubby actually bought himself as a birthday present. A nice family out complete with dinner first. It’s gonna be a great night at our house. Our colds seem to be gone, the weather is warming up, yes indeed, a good night it will be! We still have our busy Thursday to get through first though, piano, Aikido, and shopping for tomorrow’s tea party with the neighbors. Tally ho young children for we have stuff to do! Anyways, these muffins I made for our snack this week are awesome. Probably because they have sour cream which I have discovered is THE secret ingredient to the most moist tender delicious muffins ever. Plus they are sugar-free, not the we eat a sugar-free diet, however, I had Agave in the cupboard just begging me to use it up. So I did and have been happily snacking ever since.

Recipe from 750 Best Muffin Recipes

  • 1 3/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 cup butter, melted
  • 1 cup sour cream
  • 2 tsp. grated lime zest
  • 3/4 cup agave nectar

1. Mix first four ingredients in large mixing bowl. Make a well in centre.

2. Mix next 5 ingredients in separate bowl. Pour into well in dry bowl. Stir until just mixed.

3. Scoop into well-greased muffin tin. (12 cups). Bake for 20-25 minutes at 350 degrees. Remove from tin.

4. Eat and enjoy!

Tips – serve with Raspberry Jam for an extra special treat.