The velvety chocolate topping makes these muffins simply irresistible. This is a great recipe to make with kids—the steps are easy and will introduce them to baking basics.
HANDS-ON TIME 25 minutes
TOTAL TIME 1 hour
MAKES 12 muffins
INGREDIENTS
MUFFINS:
½ cup butter, softened
1 cup granulated sugar
2 eggs
1 cup milk
1¾ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup chocolate chips
GLAZE:
85 g semisweet chocolate, chopped
3 tbsp whipping cream (35%)
DIRECTIONS
MUFFINS: 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.
Spoon into 12 large paper-lined muffin cups. Bake in 350°F (180°C) oven until tops are firm to the touch, 22 to 25 minutes. Transfer muffins to rack; let cool completely.
GLAZE: In small saucepan, melt semisweet chocolate with cream over medium-low heat until smooth; let cool for 10 minutes. Spread over tops of muffins.
NUTRITIONAL INFORMATION, PER MUFFIN: about 335 cal, 5 g pro, 17 g total fat (10 g sat. fat), 45 g carb, 2 g fibre, 58 mg chol, 175 mg sodium, 145 mg potassium. % RDI:6% calcium, 11% iron, 10% vit A, 20% folate.
