Chocolate-Pecan Muffins with Chocolate Sauce
This is a chocolate-pecan muffin recipe that I made for my family after I got home from school. It's easy to make and really warms you up on a cold day! I thought it was a perfect treat right before Thanksgiving. You can sprinkle the muffins with confectioners' sugar when they're done baking, if you like.
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- ½ cup butter, softened
- ¼ cup milk
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ½ cup milk
- ½ teaspoon vanilla extract
- 18 candied pecans
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
- 2. Combine flour, sugar, butter, milk, eggs, vanilla extract, baking soda, and salt in a large mixing bowl. Mix using a rubber spatula until combined; set aside.
- 3. Place chocolate chips, milk, and vanilla extract in a microwave-safe bowl. Stir. Microwave until melted, about 30 seconds. Mix together until it is a thick, dark chocolate sauce. Stir into flour mixture until completely combined and light brown in color.
- 4. Spoon batter into the prepared muffin cups, filling each 1/2 to 3/4 full. Place a candied pecan onto the top of each muffin.
- 5. Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.