CHC: Chocolate Babka Muffins
Source of Recipe
"750 Best Muffin Recipes", by Camilla V. Saulsbury
TOPPING:
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
MUFFINS:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups unsalted butter -- softened
1 cup granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
6 ounces bittersweet chocolate -- chopped
Preheat oven to 400 degrees F. Line two 12-cup muffin pans with paper liners.
FOR TOPPING: In a small bowl, combine sugar and cinnamon. Set aside.
FOR MUFFINS: In a medium bowl, whisk together flour, salt, baking powder and baking soda.
In large bowl, using an electric mixer on medium-high speed, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in sour cream and vanilla until blended. Add the flour mixture to the egg mixture and, using a wooden spoon, stir until just blended.
Divide half the batter equally among prepared muffin cups. Sprinkle chocolate evenly in each cup. Top with the remaining batter. Sprinkle with topping.
Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.
Makes 14 muffins
Judi's note: These are super with coffee or espresso drinks.
Categories: Muffins, Poland, Russia
Recipe typed for you by Judi Mae Phelps
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