We chose to stay at home this year for Spring Break – our family had just visited Guadalajara and my husband left the day after we returned for a conference in Las Vegas. My youngest Sons birthday always seems to fall on the Holiday and over the years has been celebrated in many parts of the Country, but for this birthday – his 10th – he wanted to be at home.
On one Spring Break morning, after dropping my daughter at the horse barn and then driving back to town for an exercise class, I returned home and made these Chocolate Chip Muffins for the group of boys that had gathered at the house, before leaving to pick up my youngest and his friend from a sleepover birthday party.
CHOCOLATE CHIP MUFFINS
10 ounces chocolate chunks
1 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup milk
1/2 cup butter, softened
1 cup brown sugar
3/4 cup semi-sweet chocolate chips
3/4 cup mini chocolate chips
Heat oven to 350F. Line muffin cups with paper baking cups.
Melt chocolate chunks, let cool.
Whisk together flour, baking soda, baking powder and salt.
In a separate bowl, whisk vanilla and almond extracts into milk.
Beat butter and brown sugar in a large bowl until pale and fluffy. Then add eggs, one at a time, beating well with each addition. Slowly add melted chocolate, beat well. Alternately mix in flour mixture and milk, starting and ending with flour, scraping down the sides of the bowl as needed. Fold in chocolate chips.
Divide batter among lined muffin cups. Bake for 30 to 35 minutes or until toothpick inserted in the center of a muffin comes out clean. Cool muffins in pans for 10 to 15 minutes, then invert onto racks to cool.
Recipe adapted from The Unofficial Hunger Games Cookbook, Emily Ansara Baines, 2012