With a velvety chocolate topping, this version of a classic is a favourite. Enlist the help of kids, since these easy to make muffins are a great way to introduce them to baking basics.
- Prep time 20 minutes
- Cooking time 25 minutes
- Cool 10 minutes
- Total time 1 hour
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, beat butter with sugar until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Gradually stir in milk (mixture may appear curdled).
In large bowl, whisk together flour, baking powder and salt; make well in centre. Pour milk mixture into well and stir just until moistened (mixture will appear separated). Fold in chocolate chips.
Divide among 12 large paper-lined muffin cups. Bake in 350F (180C) oven until tops are firm to the touch, 22 to 25 minutes. Remove from pan to rack; let cool completely.
In small saucepan, melt semisweet chocolate with cream over medium low heat until smooth; let cool for 10 minutes. Spread over muffins.
Nutritional facts Per muffin: about
- Fibre 2 g
- Sodium 175 mg
- Sugars 29 g
- Protein 5 g
- Calories 335.0
- Total fat 17 g
- Potassium 145 mg
- Cholesterol 58 mg
- Saturated fat 10 g
- Total carbohydrate 45 g
%RDI
- Iron 11.0
- Folate 20.0
- Calcium 6.0
- Vitamin A 10.0
