Easy Fudge Muffin Recipes - Simple Directions

Published: 21st May 2012
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In this article I will show you how to prepare easy fudge muffin recipes. These treats look like muffins, smell like brownies, and taste like heaven. Their dark, heavy, cracked tops almost collapse under the weight of so much fudgy chocolate. They’ll stay moist for a few days, long enough to make it on a car trip or in a care package for kids at school or camp. This recipe makes 12 muffins. Follow the easy directions very carefully:

EASY FUDGE MUFFIN RECIPES - SIMPLE DIRECTIONS


INGREDIENTS :
• Nonstick spray or paper muffin cups
• 8 tablespoons (1 stick) unsalted butter, cut into small pieces
• 5 ounces semisweet chocolate, chopped; or 5 ounces semisweet chocolate chips
• 4 ounces unsweetened chocolate, chopped
• 1½ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup sugar
• ½ cup sour cream (regular or low-fat, but not nonfat)
• 1 teaspoon vanilla extract

DIRECTIONS :
1. Position the rack in the center of the oven and preheat the oven to 400°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
2. Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don’t have a double boiler, place the butter and both kinds of chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the mixture is smooth. Cool for 10 minutes.
3. Meanwhile, whisk the flour, baking soda, and salt in a small bowl until uniform. Set aside.
4. Whisk the egg, egg yolk, and sugar in a large bowl until pale yellow and light, about 2 minutes. Slowly whisk in the chocolate mixture; continue whisking until smooth. Whisk in the sour cream until no traces of white remain. Using a wooden spoon, stir in the vanilla, then stir in the flour mixture until moistened.
5. Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 22 minutes, or until the muffins have rounded, cracked tops and a toothpick inserted in the center of one muffin comes out with several moist crumbs attached.
6. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.

Different Variations of this recipe you may like:


Cherry Fudge Muffins:
Add ½ cup dried cherries with the vanilla.
Simple Chocolate Chip Fudge Muffins:
Add 3 ounces (½ cup) semisweet chocolate chips with the vanilla.
Easy Cranberry Fudge Muffin Recipe:
Add ½ cup dried cranberries with the vanilla.
Homemade Fudge Nut Muffins:
Add ½ cup finely chopped toasted nuts, such as hazelnuts, pecans, or walnuts, with the vanilla.
Follow this directions carefully and you will be surprised how nice this recipes really are. Bon Apetit.

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