Chocolate Chunk Sour Cream Muffins

Organized by "around the clock", starting with Breakfast & Brunch, then going into Coffee Break, Lunch, Afternoon Coffee Time, Dinner, After the Show, and ending with recipes for Midnight Snacks. Excellent pictures, with the history of coffee, the story of Maxwell House, brewing and serving tips, the lingo of coffee terms, and what to have in the kitchen.

This is the only recipe I've made from this book, so far, but I'm looking forward to trying more!

1/2 cup milk
2 Tbs instant coffee
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup sour cream or plain yogurt
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
1 package (4 ounces) German's sweet chocolate, chopped

Heat the oven to 375 F. Lightly butter 12 muffin pan cups (or line them with paper cups).

Stir the milk and instant coffee in a small bowl until well blended; set aside. Stir the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Beat the eggs in a medium bowl. Stir in the milk mixture, sour cream, butter, and vanilla until well blended. Add the egg mixture to the flour mixture and stir just until moistened. Stir in the chocolate. Spoon the batter into the prepared muffin cups, filling each cup two-thirds full.

Bake for 30 minutes or until a toothpick inserted in the center of one muffin comes out clean. Remove the plan from the oven, put on a wire rack and cool for 5 minutes.


Coffee Drinkings & Desserts Cookbook, Maxwell House, 1999