Have you ever been to Harry's Farmers Market to get their huge pumpkin chocolate chip muffins? My friend and I used to cut them in half and treasure every morsel...they were that good! For years I have tried to find a recipe that resembles these tasty treats. I had a recipe for banana nut muffins and thought if I tweaked that recipe and replaced the bananas with pumpkin and the nuts for chocolate chips, I might have a winner. These little muffins are good but they still don't compare to the ones found at Harry's. Here is the recipe:
Pumpkin Chocolate Chip Muffins
5 Tbsp softened butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1-1/2 cup canned pumpkin
1-3/4 cup all purpose flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 Tbsp cocoa powder
1 tsp pumpkin pie spice
1/2 cup buttermilk or heavy cream
1/3 cup chocolate chips
Preheat oven to 350. Beat butter in large bowl with hand mixer until light & fluffy. Add sugar & brown sugar, beat well. Add eggs and vanilla; beat until well blended. Add pumpkin and beat on high speed for 30 seconds. Combine flour, salt, soda, baking powder, pumpkin pie spice & cocoa powder in separate bowl, whisk together. Add flour mixture to butter mixture alternately with buttermilk, ending with flour. Add chocolate chips to matter and mix well (coat them in a little cocoa powder to prevent them from sinking in the muffins). Pour batter evenly into greased muffin pan. Bake for about 20-25 minutes, until toothpicks comes out clean. Cool muffins in pan for 10 minutes and then remove to wire rack to cool completely.
In the picture above, I made mini muffins. I used mini chocolate chips and baked them for only 12 minutes. This recipe makes 48 mini muffins. After they cooled I made a cinnamon fluff filling. Here's the recipe for that:
Cinnamon Fluff
2 Tbsp flour
1/2 cup milk
1/2 tsp vanilla
1/4 tsp cinnamon
4 Tbsp butter softened
4 Tbsp shortening (like crisco)
1/2 cup sugar
Cook flour, milk, vanilla and cinnamon until thick and pasty, stirring constantly while it cooks. Cool completely before continuing. Beat butter, shortening and sugar until fluffy (about 4-5 minutes). Add cinnamon mixture to butter mixture and beat for another 5 minutes. This will not harden at room temperature.
I cut the corner of a zip lock baggie and put a pastry tip into it. Then I spooned the fluff into the bag. Pick up each muffin and poke the pastry tip into the muffin about 1/2 way up then push some of the fluff into it and slowly remove tip. Fill all the muffins. You'll have alot of the fluff leftover.
These are so good!
3 comments:
Ok, I'm going to try them but I'll have to write down the recipe later. I haven't seen those muffins from Harry's in years. I look every time I go.
I will NEVER forget those muffins!!!! I have tried on numerous occasions to duplicate that recipe. I will have to try your recipe now! Brenda has a recipe for Pumpkin Cranberry Bread and I think if you take that recipe and replace the cranberries with the chocolate chips you would have "Pumpkin Chocolate Chip Muffins." But, I have never received that recipe, YET!!! :) :)
I too would love the Harry's pumpkin chocolate chunk muffin recipe. I've heard that they have a cookbook at Harry's with the recipe in there, but always forget to look when I go shopping - which is a rarity. I do however, remember to stop by the bakery to see if they have them, but they are usually out. Also, I found out that they alternate the chocolate for a pecan one. Perhaps one day, I'll find that recipe book. :-)
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