This is a chocolate-pecan muffin recipe that I made for my family after I got home from school. It's easy to make and really warms you up on a cold day! I thought it was a perfect treat right before Thanksgiving. You can sprinkle the muffins with confectioners' sugar when they're done baking, if you like.

cy999

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Muffins:
Chocolate Sauce:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.

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  • Combine flour, sugar, butter, milk, eggs, vanilla extract, baking soda, and salt in a large mixing bowl. Mix using a rubber spatula until combined; set aside.

  • Place chocolate chips, milk, and vanilla extract in a microwave-safe bowl. Stir. Microwave until melted, about 30 seconds. Mix together until it is a thick, dark chocolate sauce. Stir into flour mixture until completely combined and light brown in color.

  • Spoon batter into the prepared muffin cups, filling each 1/2 to 3/4 full. Place a candied pecan onto the top of each muffin.

  • Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.

Cook's Notes:

You can use cream instead of milk.

Remember to add the chocolate sauce after you mix the first set of ingredients.

It's easier to use 1 large muffin pan that will fit all 18 muffins, if possible.

Nutrition Facts

210 calories; protein 3g; carbohydrates 31.1g; fat 8.9g; cholesterol 35mg; sodium 185.4mg. Full Nutrition
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