Like most people, we do love our weekends. It’s an opportunity to catch up with tasks at home, do a little relaxing, and most important of all, hang out with the family! We’re not in denial… at some point both kids will have “other plans”, but for now, they still enjoy our company and doing stuff with us. We’ll hang on to that as long as we can.
How did we start our exciting weekend, you ask?
Just like all the cool kids, we spent our Friday night picking up a dishwasher we’d ordered. I’m sure you’re thinking, “Wow – you and Liz know how to have big time fun!” I know…right! Well, it may not be the crazy Friday night of some folks, but after hand-washing dishes for the past couple of weeks, our Friday night appliance pickup plan was all the excitement we needed. You see, our dishwasher finally decided to stop working after 17 years. Based on conversations I’ve had with a few folks, apparently that’s some sort of record life span for a dishwasher and we’re pretty lucky it lasted as long as it did.
Just a couple more days of washing dishes by hand. We can do it! Liz and I are old enough to remember our childhood without this appliance…and we survived hand washing dishes then…certainly we can survive it now (well…for the short term, anyway). We’re getting the dishwasher installed and hooked up Monday night, and the truth is…we can hardly wait. We’ve become rather spoiled with the extra “set of hands”–which is especially helpful on busy weeknights! I know, first world problems, right?
Today’s recipe…
Friday night was also my time to think about what I would make over the weekend to share with our readers. I was between tea biscuits and an almond cake. It was a toss up. They’re both so good and I’ve already experimented with both while creating my own versions of these recipes. After serious deliberation, I finally settled on chocolate muffins with chocolate chips. …wait …what? I need to cut back on the caffeine ;-).
Chocolate!
I know very few people that dislike chocolate. Our family is no exception. I mean…it’s chocolate! Everyone here was excited to find out I was making these muffins. This recipe is really easy to prepare and the muffins tastes fantastic! It doesn’t hurt that in addition to the cocoa, they’re also packed with delicious dark chocolate chips.
The boys really enjoyed tasting them when they were ready, but they were almost as excited to taste-test the batter as they licked the spoon and bowl clean while the muffins baked in the oven.
It’s Sunday night and we’re getting things prepped for the start of the week… a last bit of homework, showers, bed time story, lunches, etc. It was a great weekend and we’re all set to tackle Monday (well…sort of). At least we have these muffins to look forward to for our afternoon snack tomorrow.
Let us know what exciting things you did this weekend, and as always, eat well, friends!
You can't go wrong with these chocolate chip muffins with dark chocolate chips. They're easy to make and they taste delicious. You family will thank you.
Course: Dessert
Cuisine: North American
Servings: 16muffins
Author: Nelson Cardoso
Ingredients
1 3/4cupscake flour
3/4cupsquality baking cocoa(we used Rodelle)
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1/4cupmelted butter
1/4cupvegetable oil
1cupgranulated sugar
2large eggs, at room temperature
1tspvanilla
3/4cupsmilk (2% fat)
1/4cupsour cream
1cupdark chocolate chips
Instructions
Preheat the oven to 375 ºF
Line your muffin pan/tin with muffin liners and set aside. Our tin has 12 muffin slots, so we had to bake twice.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set the bowl aside.
In another medium bowl, whisk the butter and sugar vigorously for about 2 minutes. You can use a stand mixer if you like, but it's not necessary.
Add the eggs and vanilla and whisk for another minute.
Add the milk, sour cream and chocolate chips, and stir with a spatula until well combined. Do not whisk or over-beat during this step.
Use a quarter cup measuring scoop to measure out each of the portions into the muffin liners. Use a separate spoon to help scoop out any mix left in the measuring scoop. The liners should be a little over 3/4 full of batter.
Place the muffin pan/tin in the oven on the middle rack and bake for 18 minutes or until a cake tester comes out clean.
Cool the muffins for 5 minutes in the pan and then carefully transfer the muffins to a cooling rack to cool for another 15 minutes. Enjoy!
Leave a Reply