double chocolate butterscotch muffins

Sunday, May 13, 2012

On a beautiful, sweaty, sunny day in May, we're celebrating moms every where.

This year was different for me, I got to partake in the mom pampering (yay!). I got a batch of cookies made by Avery (with help from grandma), a lovely card, a sleep in, and a homemade breakfast.

Now that I've been a mom for a short bit, I can appreciate my mom in a different light.

Thank you mom for waking up at all hours of the night to care for me.

Thanks for still loving me after I would poop up to my ears.

And throwing up on you.

And treating you like garbage in my teenage years.

Thanks for being there to give me advice in raising this small child.

Thanks for reminding me that there is no handbook when you leave the hospital. They just let you walk right out the door with this thing.

Thanks for helping me be the person I am today.

Thanks for teaching me that you need chocolate to survive motherhood.

For real. All moms know this.

These "muffins" will help.

The recipe was first labelled as a breakfast muffin, which these are not. They are more cupcake-y. Still amazing. You should still make them. And eat them for breakfast.

I'm not going to lie. I did.
A girl's gotta survive 5 am wake up calls somehow.

Double chocolate butterscotch muffins
[ from the Kitchn ]

1/2 cup unsalted butter
1 3/4 cups all-purpose flour
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 1/4 cups brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
2 tablespoons vanilla extract
2 teaspoons red cider vinegar
3/4 cup semi-sweet chocolate chips
3/4 cup butterscotch chips

Preheat oven to 425 degrees and line a standard muffin tin with liners, set aside.

Melt the butter in the microwave and set aside to cool.

In a large bowl, combine the flour, cocoa powder, brown sugar, baking soda, and salt. Whisk to combine. Combine the butter, milk, vanilla, and vinegar in a small bowl, making sure to add the vinegar last . Add wet ingredients to the dry ingredient and stir with a wooden spoon until no dry clumps remain. Fold in the chocolate and butterscotch chips. Divide batter equally in the muffin tin.

Bake for 15 - 20 minutes or until the tops are no longer shiny and a tester inserted into the centre comes out clean.  Remove from pan and let cool completely on a wire rack.