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Category: Muffins
Prep Time: Cook Time: Total Time:
1 3/4 cups butter, divided use
8 oz milk chocolate, divided use
1 3/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
3 large eggs
1/3 cup sugar
2/3 cup buttermilk
3/4 cup powdered sugar
3/4 cup sweetened flake coconut, lightly toasted
3/4 cup chopped pecans
1 tsp vanilla extract
Preheat oven to 375. Prepare muffin tins by greasing or lining with muffin cups set aside.
In a small saucepan, combine 1/2 cup of the butter with 6 oz of the chocolate. Cook over low heat, stirring frequently until melted and smooth. Set aside to cool.
Stir together flour baking powder and baking soda in a small mixing bowl. In a medium bowl whisk eggs with sugar until light. Stir in buttermilk to blend. Stir in chocolate mixture. Add flour mixture and stir just until flour disappears. Spoon batter into muffin cups. Bake 20 to 25 minutes or until tester comes out clean. Cool in pan 5 minutes, then turn out onto rack and cool completely.
Meanwhile, grate or finely chop the remaining 2 oz chocolate. In a medium bowl cream together powdered sugar and remaining 1 1/4 cup butter. Stir in coconut, pecans, vanilla and grated chocolate. Split each muffin in half horizontally. Fill with coconut-pecan mixture. Put muffins back together and serve.
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GERMAN CHOCOLATE MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
1 3/4 cups butter, divided use
8 oz milk chocolate, divided use
1 3/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
3 large eggs
1/3 cup sugar
2/3 cup buttermilk
3/4 cup powdered sugar
3/4 cup sweetened flake coconut, lightly toasted
3/4 cup chopped pecans
1 tsp vanilla extract
Preheat oven to 375. Prepare muffin tins by greasing or lining with muffin cups set aside.
In a small saucepan, combine 1/2 cup of the butter with 6 oz of the chocolate. Cook over low heat, stirring frequently until melted and smooth. Set aside to cool.
Stir together flour baking powder and baking soda in a small mixing bowl. In a medium bowl whisk eggs with sugar until light. Stir in buttermilk to blend. Stir in chocolate mixture. Add flour mixture and stir just until flour disappears. Spoon batter into muffin cups. Bake 20 to 25 minutes or until tester comes out clean. Cool in pan 5 minutes, then turn out onto rack and cool completely.
Meanwhile, grate or finely chop the remaining 2 oz chocolate. In a medium bowl cream together powdered sugar and remaining 1 1/4 cup butter. Stir in coconut, pecans, vanilla and grated chocolate. Split each muffin in half horizontally. Fill with coconut-pecan mixture. Put muffins back together and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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