Sunday, June 14, 2015

Dark Chocolate Chunk Muffins - Secret Recipe Club

The third Monday of the month brings us the June edition of Secret Recipe Club.  If you're not familiar with how SRC works, you can find the details here!  For the month of June, I had the pleasure of being getting to know, Jess  of Pumpkins and Peonies.   When I first started browsing her blog,  I recognized some familiar sites and realized Jess had lived in Omaha.  It's so much fun when you run across a blogger who lives (or has lived) in your town.    Jess says:

I’m all about…
My hubby,
My family,
His family,
Our godson,
My best friends,
Our puppies,
Making people happy,
Any and all sports,
[Attempts at] cooking,
Self Improvement,
All things pretty and scrumptious.

She has a beautiful blog, with delicious recipes and other fun posts.  Stop by and check out Pumpkins and Peonies!  As always, it was hard to decide which recipe to choose.  For SRC posts, seems I move towards the sweets and this month was no exception.  I chose Jess' Deep Dark Chocolate Chunk Muffins. 

The flavor of these muffins is delicious, cocoa and chocolate chips create a wonderful chocolate treat.  I found this batter to be VERY thick, I read the recipe twice to see if perhaps I added too much flour?  When I make these again, I will cut back the flour by at least 1/2 cup and reduce the baking time by five or so minutes.  As written, the muffins were a little dry for my liking but I warmed them in the microwave for about 30 seconds, creating a warm gooey muffin.

Dark Chocolate Muffins:
1/2 c. unsalted butter, softened
4 oz. cream cheese, softened
2/3 c. sugar
1/2 c. firmly packed light brown sugar
2 large eggs
2 tsp. vanilla extract
1/2 c. sour cream
1/2 c. milk
2-1/2 c. all purpose flour
1/2 c. cocoa powder
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 scant c. semisweet chocolate chunks or chips
Powdered sugar (optional)

  1. Heat oven to 350°F.  Place oven rack in center of oven.  Line a 12-cup muffin pan with paper liners; set aside.
  2. In a large bowl, cream butter until smooth.  Add cream cheese and beat together with butter until smooth.  Blend in sugar and light brown sugar until light and fluffy.  Add eggs and vanilla extract and blend well.  Fold in sour cream and milk.
  3. In a medium bowl, blend together flour, cocoa powder, baking powder, baking soda, and salt.  Fold the dry ingredients into the wet ingredients, making sure no ingredients remain unblended.  Fold in chocolate chunks.
  4. Using a large scoop, scoop generous amounts of batter into each muffin cup.  Place a couple of chocolate chunks in the tops of each muffin.  
  5. Bake 28 to 32 minutes or until muffins spring back when gently pressed.  Let cool 5 minutes before removing from pan.  When cooled, dust with powdered sugar, if desired.
Yield: 18 muffins


  1. Muffins are always a great snack, and these sound loaded with chocolate. I'll be sure to check out Jess's blog!

  2. Oh I bet they're super moist and delicious! Great choice for the SRC!

  3. How can you go wrong with this muffin. Delish! Great choice for SRC – glad to be part of group C with you!

  4. This muffin is making me drool. It was fun having you for my SRC assignment this month! There was a little snafu getting my post up, sorry about that but it's all fixed now.

  5. YUM! Chocolate muffins are amazing!

  6. The muffins look great! Sorry they were a little dry but hopefully you enjoyed them nonetheless. Happy to bake with you in Group C, see you next month!

  7. Dark chocolate always gets my attention :) These sound wonderful!


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