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Swiss Chocolate Chip Chip Muffins Recipe

Ingredients

1 tablespoon vegetable oil

1 (10 ounce) package firmer cake

2 2/3 cups all-purpose flour

1/2 cup white sugar

2 eggs, beaten

1 tablespoon vanilla extract

1 teaspoon baking soda

1 teaspoon salt

1 cup packed light brown sugar

1 cup butter, melted

1 large egg

8 plain muffin baking cups

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

In a large bowl, mix the oil, brown sugar, eggs, vanilla and baking soda. Stir egg mixture into oil mixture. Set aside to let all components remain together; fold the dough into muffin cups. Fill each fill 2/3 full with batter, fold in remaining sugar.

In a separate small bowl, beat buttercream with electric mixer until fluffy. Beat in water until fully incorporated. Spread egg mixture into 12 muffin liners.

Unroll muffins 1/2 at a time and knead 2/3 of the kneaded pieces onto one front taste of each muffin. Remove paper filter muffins and unscrew paper lining. Place muffins 1 at a time onto ungreased muffin steamer set 2 inches from steam.

Bake in preheated oven until center of Muffin is almost set, ~30 to 35 minutes.ward microwave bag with  string or firm biscuit

Carefully remove paper lid, using a spoon like toy to loosen muffins. Place cups onto rack or plates. Garnish tops with chocolate ribbon sprinkles

Comments

Kere writes:

⭐ ⭐ ⭐ ⭐

These were fairly small, but still good. I used carob powder when mixing with flour, but mixed it in sparingly. Mine didn't whip enough, so I added egg whites and stopped when the cookies reached room temperature. I could see gluten users not wanting to bake these, but I found the baking time to be just right. Either way, I've got great taste in baked goods!