With the weather encouraging me to take a break this weekend (Downton Abbey marathon!), it also encouraged me to bake something.
Looking at the pantry ingredients at hand, I decided some Chocolate chunk muffins would be easiest and delicious.
It’s a pretty standard recipe, so I changed it a little to suit my taste and preferred texture.
I upped the milk to 2/3 cup to 3/4 cup skim milk, and also added 2 tbsp of cream cheese. I know, cream cheese doesn’t normally go with a muffin recipe, but i find it helps to keep them moist and a nice fluffy texture.
Recipe is as follows:
- 2 cups all-purpose flour
- 1/3 cup light-brown sugar, packed
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup skim milk
- 2 tbsp light cream cheese
- 1/2 cup butter, melted and cooled
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 1/2 package of PC chocolate chunks
Preheat oven to 400°F. Grease muffin tin (or use muffin cups) In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, cream cheese, butter, and vanilla until blended. Make a well in centre of dry ingredients. Add wet ingredients and stir just to combine. Stir in chocolate chunks. It’s ok if it’s a bit lumpy (it doesn’t have to be smooth)