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My review
Fudge Muffins
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Sylviaeva
"This is a family recipe and an exceptional holiday one. Perfect little mini muffins to pop into a little container to bring as a holiday gift."
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Ingredients
55 m servings 210Original recipe yields 24 servings (48 mini muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Line 2 mini muffin tins with mini foil liners.
- Place sugar, butter, and semisweet chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in flour and salt. Remove from heat and let cool, about 10 minutes.
- Stir eggs 1 at a time into the chocolate mixture; add pecans and vanilla extract. Drop spoonfuls of batter into the prepared mini muffin tins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
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Footnotes
- Cook's Notes:
- Chop the pecans in small pieces without pulverizing them. They need to fit in the mini muffin cups along with the dough.
- Make sure the eggs are not cold when added to the chocolate mixture, or you will get scrambled eggs.