For this week’s Holiday Muffin Monday we’re baking Brownie Muffins. I have baked brownie muffins before but not with the Muffin Monday team. So here’s take 2 with a whole variation.
The recipe is beyond delish and I’ve made 3 variations, changing the base minimally. I used ground hazelnuts replacing half-cup of the self raising flour and then divided the batter into 3 parts.
The first part is with a 1/2 teaspoon mint extract and a couple of tablespoons of mint chocolate chips.
For the second part, I left the batter untouched but added a chocolate chip streusel on top.
And for the last one, I only gave the simply divine chocolate brownies a dark and white chocolate ganache.
Now If I had to pick one between these, I would go for the mint. Well, then again the streusel is… Never mind. The last one I call a Chocolate Overload. And who could possibly say no to that, right?
Make sure you are back for next week’s Muffin Monday. We have something very special in store for you.
- 11/2 cups Self Raising Flour
- ½ cup ground hazelnuts
- ⅓ cup cocoa powder
- ⅓ cup caster sugar
- 60 grams melted butter
- ½ cup chocolate chips
- ½ cup chopped pistachios (optional)
- ½ cup nutella
- 1 egg, lightly beaten
- ¾ cup milk
- ½ cup sour cream
- Preheat the oven to 400F
- In a large bowl, combine flour, cocoa powder, sugar.
- Add in the nutella, egg, milk, sour cream and butter. Gently stir to combine.
- Stir in the pistachios and chocolate chips. Spoon the mixture into a prepared muffin tray.
- Bake for 20 – 25 minutes
Holiday Muffin Monday: Round Up