Prep 0 mins
Cook 20 mins
I love these for breakfast with a big cup of Mexican hot chocolate--kind of overkill, but really great for those "I NEED CHOCOLATE!!" kind of days!!
- nonstick cooking spray or paper baking cup
- 6 1⁄4 ounces mexican chocolate, chopped (Abuelita for hot chocolate works well)
- 6 tablespoons unsalted butter
- 2 1⁄3 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 large eggs, room temperature
- 1⁄3 cup sugar
- 1 cup whole milk
- 1⁄2 teaspoon vanilla extract
- Position oven rack in center of oven, and preheat to 400°F Spray the inside of the muffin tins and the rims with nonstick spray or put the paper cups inches If you are using silicone, spray as directed then place them on a cookie sheet.
- Place the chocolate and butter in the top of a double boiler set over simmering water. If you don't a double boiler, use a heat safe bowl the fits snugly over a small pan of simmering water. Stir constantly until the chocolate and butter are half melted. Remove double boiler/bowl from heat then continue stirring, away from the heat until smooth. Cool for 10 minutes.
- Meanwhile, whisk the flour, baking soda and salt in a medium bowl until well blended. Set aside.
- Once the chocolate mixture has cooled, whisk in the eggs one at a time, making sure the first is completely incorporated before adding the second. Whisk in the sugar until completely dissolved. Then whisk in the milk and vanilla until smoot, about 2 minutes.
- Stir in the prepared flour mixture with a wooden spoon until well blended. Do not overmix.
- Fill the prepared muffin pans 3/4 full. Save leftover batter for second batch. Bake for 20 minutes or until the muffins have pale brown, smooth, rounded tops and a toothpick comes out clean.
- Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin from side to side to release. Remove from pan and set on rack to cool for an additional 5 minutes more then serve. If storing or freezing, let cool completely before storing in airtight containers or freezer bags. These muffins will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.
These are exactly as the name says "Marvelous". They are so chocolatey. Made them just like the recipe says and I also was able to make 18. They disappear when I sent them for breakfast for my lawyers.
Delicious muffins! I was thinking these might seem more like cupcakes than muffins, but I was pleasantly surprised by the amount of sweetness...these are a better breakfast than a dessert. The batter was pretty easy to make, and the muffins came out perfectly after 18 minutes in the oven. By the way, I got 18 regular muffins out of this, rather than 12. Thanks for sharing the recipe...my kitchen smelled heavenly this morning, and we had a great breakfast, too.