Hot Chocolate. Muffins. Both are simply wonderful on their own. If you combine the two and come up with Hot Chocolate Muffins, you better hold on to you hats. You can use instant hot chocolate mix or an equal amount of homemade, which is what I used.
The muffins are tender and moist and chocolatey, exactly what you expect from them. The recipe is uncomplicated and straightforward. It’s just the kind of recipe that kids would love making. Offer help, such as separating the eggs, and let them do as much as possible. They’re sure to get a kick out of making Hot Chocolate Muffins.
If you’re a muffin fan, give Salted Caramel Pumpkin Muffins a try.
Hot Chocolate Muffins
inspired by 101 Breakfast and Brunch Recipes
yield: approx. 20
The original recipe called for two tablespoons baking powder which seemed like an awful lot and I was afraid that the recipe should have read teaspoons instead of tablespoons. Using two tablespoons was the right amount. Don’t be afraid.
1/2 cup butter, softened
1 cup sugar
4 eggs, separated
6 tablespoons hot chocolate mix (I used my Homemade Hot Chocolate Mix)
1/2 cup boiling water
2/3 cup milk
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
Cream together butter and sugar. Add egg yolks and mix well. Pour hot water over chocolate mix and stir until dissolved. Pour into butter mixture along with milk.
Sift flour, baking powder and salt. Stir into butter mixture. Add vanilla and stir.
Whip egg whites and fold into batter.
Spoon batter into greased muffin tins filling each cup at least 3/4 full. I filled them full until the batter came just to the top of the cup.
Bake at 375 degrees for 20 minutes or until inserted toothpick comes out clean. Cool slightly and remove from tins.
Hot Chocolate Muffins
Ingredients
- yield: approx. 20
- The original recipe called for two tablespoons baking powder which seemed like an awful lot and I was afraid that the recipe should have read teaspoons instead of tablespoons. Using two tablespoons was the right amount. Don't be afraid.
- 1/2 cup butter softened
- 1 cup sugar
- 4 eggs separated
- 6 tablespoons hot chocolate mix I used my Homemade Hot Chocolate Mix
- 1/2 cup boiling water
- 2/3 cup milk
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Cream together butter and sugar. Add egg yolks and mix well. Pour hot water over chocolate mix and stir until dissolved. Pour into butter mixture along with milk.
- Sift flour, baking powder and salt. Stir into butter mixture. Add vanilla and stir.
- Whip egg whites and fold into batter.
- Spoon batter into greased muffin tins filling each cup at least 3/4 full. I filled them full until the batter came just to the top of the cup.
- Bake at 375 degrees for 20 minutes or until inserted toothpick comes out clean. Cool slightly and remove from tins.
Maureen | Orgasmic Chef says
I love the name hot chocolate muffins. Maybe it needs a marshmallow on top? LOL
They look delicious!
Jackie Garvin says
Maureen,
I’m going to experiment with this recipe and put some little marshmallows in the batter. I think you could substitute the egg whites for marshmallows or marshmallow cream. 🙂
grace says
i’ve just remembered that i have boxes full of hot chocolate mix in my pantry, and since i really don’t drink stuff like that anymore, i need a use for it! perfect timing, jackie. 🙂
Jackie Garvin says
Grace,
That’s exactly what I used….some leftover hot chocolate mix. I made up batches every Christmas. This recipe is a great way to use some of it up. 🙂
Gooseberry Patch says
Congratulations to Jill and Jackie, thanks so much for hosting this giveaway, sharing our recipes and being such a great Gooseberry Patch ambassador…we appreciate you! 🙂
Jackie Garvin says
You’re most welcome, GP. It’s my pleasure!
Terrie Smith says
I followed the recipe very carefully and my husband and I were disappointed in these muffins. The flavor was very bland.
Jackie Garvin says
Sorry you were disappointed with the results, Terrie. This isn’t my original recipe. I shared it, with Gooseberry Patch’s permission, as part of a giveaway I hosted for them.