Snowy Sunday baking – Chocolate chunk muffins

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:

  • cups all-purpose flour
  • 1/3 cup light-brown sugar, packed
  • 1/3 cup sugar
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup skim milk
  • 2 tbsp light cream cheese
  • 1/2 cup butter, melted and cooled
  • eggs, lightly beaten
  • 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)

Spoon batter into prepared muffin cups (about 2/3 full)
Bake for 18 minutes or until a successful toothpick test.  Remove muffin tin to wire rack.  Cool for 5 minutes. Remove from tins to finish cooling. Serve warm or completely cool.
Original recipe can be found here
Do you have a ‘go-to’ recipe for a snowy afternoon?

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