Chocolate-Sprinkled Muffins
by Editorial Staff
Recipe for making muffins sprinkled with pecans, sugar, cinnamon, cocoa and chocolate.
Cook: 30 mins
Servings: 4-6
Ingredients
- Sugar – 1 Glass
- Salt – 1 Teaspoon
- Baking powder – 1 1/2 Teaspoons
- Soda – 1/2 Teaspoon
- Sour cream – 1 Glass
- Eggs at room temperature – 2 Pieces
- Vanilla extract – 1 Teaspoon
- Pecans – 1 Cup ((optional) topping)
- Cinnamon – 2 Teaspoons (sprinkled)
- Cocoa Powder – 2 Teaspoons (topping)
- Mini Chocolate Chips – 1/3 Cup ((optional) topping)
Directions
- Preheat the oven to 175 degrees. Sprinkle the muffin pan with oil or line out paper inserts. In a medium bowl, combine sour cream, eggs and vanilla extract. Whisk and set aside.
- In a bowl of food processor, combine pecans (if used), brown sugar, cinnamon, and cocoa. Place the mixture in a bowl and set aside. In a clean bowl of a food processor, combine the flour, sugar and salt, then add the pieces of butter. Stir 8-9 times. Stir 1/2 cup flour mixture with sprinkles with a fork and set aside.
-
Add baking powder and baking soda to the remaining flour mixture in the food processor and stir 4-5 times. Drizzle with the sour cream mixture and stir 5-6 times.
- Add 3/4 cup of topping and stir with a rubber spatula.
- Place 2 tablespoons of dough in each compartment of the muffin dish. Sprinkle 2 teaspoons of sprinkle on top evenly.
- If using, sprinkle 1 teaspoon of chocolate chips on each muffin. Bake for 15-18 minutes.
- Let stand for 2 minutes until demoulding. Allow to cool for 10 minutes before serving.
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