Shiloh made these for breakfast on Sunday morning.  Actually she made them Saturday and the entire house was filled with the aroma of vanilla. It was incredible.  The girl can cook.

These are a soft and cake-y muffin full of flavor.  Use a good quality baking chocolate and  chop it up in random sizes for the best effect and flavor.  You can use any sort, we prefer bittersweet chocolate for baking at our house.

Chocolate Chip Muffins

• 2 cups of flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 3/4 cup unsalted butter
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup sour cream
• 1 cup chopped pecans
• 1/4 cup finely chopped candied orange peel, optional
• 6 ozs bittersweet chocolate, chopped

1. Preheat the oven to 400 degrees.  Place liners in 12 muffin cups.
2. Cream the butter and sugar until light and fluffy.  Beat in the eggs, one at a time.
3.  Beat in the vanilla.
4. Mix the flour, baking soda, baking powder, and salt.
5. Add the flour mixture to the butter mixture alternately with the sour cream.  Begin and end with the flour.
6. Quickly blend in the orange peel, chocolate, and pecans.  Spoon into muffin cups.  Bake for 20 minutes, or until a toothpick inserted in center comes out clean.

12 muffins

Image: Marye Audet

Post from: Baking Delights

I had some leftover key lime juice from the key lime and strawberry pie that I made and I wanted to use it up. It is not cheap stuff, and besides that, it is too good to let it go bad. Sounds like a country song title, doesn’t it?

Anyway…made these for breakfast the other morning, using my basic lemon muffin recipe and making some additions and substitutions. Don’t you love magic in the kitchen? These just filled the whole house, no easy feat in this huge place, with the mouth watering aroma of lime, and the sweetness of the rose. Think of drinking a fresh limeade in a rose garden in full bloom and I think you get the idea. Later in the spring, when my roses begin to bloom, I want to make them again, with the colorful addition of the rose petals.

Like all muffins, they freeze well for about 3 months. A great way to make sure you have a good breakfast is to make a batch of muffins on the weekend and freeze them and then warm in the microwave for a few seconds in the morning before you head out to work, or whatever.

Don’t wait too long to make these, they are so good!

Key Lime Muffins

2c flour

1 tbs baking powder

1/2 tsp salt

1 c sugar

2 eggs

1/3 c milk

1/3 c melted unsalted butter

1/2 c key lime juice

1 tbs rose water

3/4 c white chocolate chips if desired

Add the first 4 ingredients to a mixing bowl and stir to combine.

Combine the milk, eggs, butter, lime, and rose. Whisk until smooth.

Add liquid ingredients to dry ingredients, stir until just moistened.

Stir in white chocolate chips if desired.

Spoon batter into silicone lined muffin cups, sprinkle tops with sugar.

Bake at 400° for 18-20 minutes

Images:(c) Marye Audet , Apron Strings & Simmering Things

Content:(c)Marye Audet, Baking Delights 

Post from: Baking Delights