Double Chocolate Muffins | Sally’s Baking Addiction


These double chocolate muffins have been our favorite chocolate muffin recipe for over a decade. I love them so much that I published the easy recipe in my 1st cookbook back in 2014! (We now add even more chocolate chips and a touch of vanilla for extra flavor, as you’ll see in the recipe below.) The muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite. Sour cream helps guarantee a soft and moist muffin that has a denser texture than chocolate cupcakes.

double chocolate muffins in muffin pan

Not pointing fingers or anything but chocolate sweet rolls, you’re kind of high maintenance for the morning. (Worth the hype and effort for sure though.) Here’s something easier that satisfies your chocolate craving and doesn’t require a ton of effort, time, or patience. Ha!

Double Chocolate Muffins Details

  • Flavor: Chocolate. Seriously, that’s all you really need to know! This chocolate muffin recipe comes together with cocoa powder and chocolate chips. In recent years, I began adding vanilla extract to the batter for a touch of extra flavor. You can certainly leave it out if you’d like (and as mentioned above, the cookbook recipe doesn’t include it).
  • Texture: Unlike chocolate cupcakes and chocolate cake, these muffins don’t really have a sponge-like texture. And that’s mostly because we aren’t adding hot water to the batter. They’re more like a bakery-style muffin with a tighter crumb and satisfying bite.
  • Ease: Besides the deep chocolate flavor, what you’ll love most about this double chocolate chip muffin recipe is its ease. The recipe uses common baking ingredients, doesn’t require a mixer, and is super straightforward– 2 cups of this, 1 cup of that, and whole eggs. (No separating needed.)

How do these compare to triple chocolate muffins? Well, those are like fudge brownies masquerading as breakfast! Like this brownie recipe, they’re made with pure melted chocolate and melted butter. As a result, they don’t rise very tall and have crisp/crackly tops. Today’s muffins are like traditional chocolate muffins with big muffin tops.

double chocolate chip muffins on pink cake stand

Key Ingredients in Double Chocolate Muffins

The full written recipe is below, but let’s walk through some key ingredients so you understand their importance. This is always helpful when looking for substitution options.

  1. Cocoa Powder: Use unsweetened natural cocoa powder. You could get away use dutch process cocoa powder, but the muffins may not rise as much. For best taste and texture, stick with natural. Most of the flavor comes from the cocoa powder, so choose a good one! I’ve baked with many over the years and I always go back to Hershey’s.
  2. Sour Cream: If you were to skip the sour cream and replace it with milk, the chocolate muffins would be thin, flat, and wet. Sour cream lifts the crumb and keeps the muffins moist. You can replace it with plain yogurt and I often do– in fact, that’s how the recipe is written in the book!
  3. Oil: We usually use creamed butter and sugar in muffin recipes like blueberry muffins. However, cocoa powder is a very drying ingredient so it’s best paired with oil to keep the muffins moist. If you replace it with melted butter, the muffins will dry out. You won’t miss the flavor of butter because chocolate overpowers it.

Expect a thick and sticky batter.

dry ingredients in glass bowl and wet ingredients in pink bowl

chocolate muffins batter in bowl and in muffin pan

Avoid Overmixing & Use Room Temperature Ingredients

Really all you’re doing here is whisking the dry ingredients together in one bowl and the wet ingredients together in another bowl. The dry ingredients include the sugar and chocolate chips. This way you’re only mixing the ingredients together once– dry + wet instead of dry + wet + mixing in the chocolate chips. Make sense?

  • The reason why you’ll mix the chocolate chips into the dry ingredients is to avoid over-mixing the final batter. Over-mixing muffin batter can lead to a tough, dense baked good. While these chocolate muffins are certainly denser than our soft and spongy chocolate cupcakes, they aren’t heavy as bricks.
  • What will also help you avoid overmixing is using room temperature ingredients. Bring the eggs, milk, and sour cream to room temperature before starting. As a shortcut, place the eggs in a glass of warm water for 10 minutes and– honestly this is what I do– microwave the sour cream and milk for 10-15 seconds to take the chill off.

overhead photo of double chocolate muffin

chocolate muffin cut in half

Tip: You won’t regret eating one warm out of the oven. Those melty chips!

Double Chocolate Muffins Recipe Video


Print

clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon


Description

These double chocolate muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite. Sour cream helps guarantee a soft and moist muffin that has a denser texture than chocolate cupcakes.


  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (45g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 3/4 cups (315g) semi-sweet chocolate chips
  • 2 large eggs, at room temperature
  • 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature
  • 1/2 cup (120ml) vegetable oil*
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
  2. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
  3. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky.
  4. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)
  5. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
  6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.

Notes

  1. Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
  2. Sour Cream: Use full fat sour cream. In a pinch, you can replace it with plain yogurt. (Full fat Greek style or regular yogurt would be best.)
  3. Oil: For best taste and texture, use vegetable oil. In a pinch, you can replace with canola oil or olive oil. The muffins can taste greasy with melted coconut oil, but if you try it, it’s imperative the other ingredients are room temperature so the coconut oil doesn’t solidify as you mix the batter together.
  4. Milk: Whole milk is best. 2%, 1%, or nondairy milk work in a pinch. Do not use nonfat milk. Don’t use buttermilk. (You could use buttermilk if replacing both the sour cream AND milk, but the muffins taste a little spongy that way. Best to use sour cream and whole milk.)
  5. Recipe excerpted from Sally’s Baking Addiction. This version includes more chocolate chips and the addition of vanilla extract for a little extra flavor. The cookbook version also uses plain yogurt, but you can use sour cream as noted here. *Reprints of the book note the correct gram measurement for cocoa powder, which is 45g.

Keywords: double chocolate muffins



Source link

May Baking Challenge | Sally’s Baking Addiction


chocolate cinnamon rolls with espresso glaze on top

How to Join Sally’s Baking Challenge

  1. Recipe: We publish a new challenge recipe on the 1st of each month. See below for May’s. Sign up for Sally’s Baking Challenge emails so you’re alerted as soon as a new challenge recipe is published.
  2. Bake: Bake the recipe (or alternate recipe) during that month.
  3. Send: Share your recipe photo with us via email: [email protected] before 5pm eastern on the last day of the month. By emailing your recipe photo, you are automatically entered to win the prize for the baking challenge. For a bonus entry, leave a review on the challenge recipe. Feel free to share your recipe photo on social media using #sallysbakingchallenge, but the only way to guarantee you are in the running is sending your entry via email.

Visit the Sally’s Baking Challenge FAQ page if you have any questions about Sally’s Baking Challenge.

MAY BAKING CHALLENGE RECIPE

May 2021 Sally’s Baking Challenge Recipe: Chocolate Sweet Rolls. These undeniably rich and fluffy yeasted rolls are shaped like cinnamon rolls and taste similar to chocolate babka. What a special treat! Feel free to use the espresso glaze detailed in the printable recipe or any other toppings mentioned in the post.

If you aren’t into this recipe, here is the alternate baking challenge recipe:

  1. any previous challenge recipe you haven’t made yet OR
  2. One Giant Sugar Cookie. We thought this would be a fun recipe for Mother’s Day since it only makes 1 large (but shareable!) cookie. Recipe has recently been rephotographed and updated, too.

END DATE & PRIZE

By emailing your recipe photo to us, you are automatically entered in the baking challenge. 1 winner receives a $250 Amazon Gift Card. The challenge is open to the whole world. Challenge ends on May 31st at 5pm eastern. The winner will be selected at random, emailed their prize, and posted in the June Baking Challenge blog post on June 1st 2021. Visit the Sally’s Baking Challenge FAQ page if you have any questions about Sally’s Baking Challenge.


Let’s Review the April Baking Challenge

April 2021 Sally’s Baking Challenge Recipe: Lemon Blueberry Tart. Since we all have different tastebuds, my team and I try to choose a challenge recipe that can withstand some variations. The April recipe was presented as lemon and blueberry, but we gave options for a lime version, plus other berry swirls like strawberry, blackberry, and raspberry. Our inbox was flooded with so many flavorful tarts!! Mini, full size, pie dish, tart dish, bars, whipped cream, meringue topping, and so many swirly designs. Some challenge recipes I end up only making a few times, but this has been a repeat dessert for us. And many of you said the same! Thank you so much for trying it.

We gathered as many lemon blueberry tart emailed photo entries as we could and included them below.

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

collage of lemon blueberry tart photos

Challenge winner for April is Candace and she has been notified. 🙂

homemade lemon blueberry tart winner image



Source link

Rich & Fluffy Chocolate Sweet Rolls


These outrageously rich and indulgent chocolate sweet rolls come together with a buttery soft fresh homemade dough and brown sugar chocolate filling. They’re shaped like cinnamon rolls, but taste like flaky chocolate babka. Drizzle the warm rolls with espresso glaze or choose another topping from the suggestions below.

chocolate rolls with espresso glaze

Melty chocolate, fresh dough, and espresso glaze. What’s not to love about this trio?

Tell Me About These Chocolate Sweet Rolls

  • Flavor: I often use softened butter in softer bread doughs, but opted for melted butter here. I find melted butter adds more, well, buttery flavor. This dough is sweet and so buttery– in fact, it would be fantastic completely plain. But plain’s not in our language today and we’re filling it with brown sugar, cocoa powder, a bit of cinnamon, vanilla, and lots of real chocolate. Don’t limit them to the morning hours because these chocolate sweet rolls definitely taste like dessert.
  • Texture: Because there’s fat in the dough from the whole milk, eggs, and butter, the bread is extra soft, rich, and flaky. Though all-purpose flour is fine, bread flour promises extra bread-like chewiness. These textures work perfectly with the gooey chocolate swirls and smooth espresso glaze. Each bite has different twists, flakes, and pockets of melty chocolate– similar to the texture of apple cinnamon babka. They’re like warm chocolate babka rolls.
  • Ease: It goes without saying that homemade bread takes time and effort. Consider these chocolate sweet rolls a fun afternoon or weekend baking project. The dough requires 2 rises, but otherwise is pretty straightforward. You can even get started the night before by following the overnight instructions. Take your time and have all of your ingredients ready. If you’re new to baking with yeast, review our Baking with Yeast Guide.

chocolate cinnamon roll

Use a Rich Dough for Chocolate Rolls

Before I show you how to make chocolate rolls, let’s talk about the dough. This is a rich dough, which means that it’s prepared with fat like milk, butter, and eggs. Rich doughs make soft breads such as dinner rolls, pull apart bread, and glazed doughnuts. Lean doughs, on the other hand, are made without much fat and produce crusty bread like bagels, artisan bread, and pizza dough. There are so many ways to bake bread and if you want to expand your bread skills, here are all of our yeast bread recipes. (This cheese bread is a reader and team favorite!)

  • Instant Yeast or Active-Dry? You can use instant yeast or active-dry yeast in the chocolate rolls. I usually use instant yeast and still take the time to quickly proof the yeast in step 1. Proofing the yeast means mixing it with a little sugar and the warm liquid to prove that it’s active– the mixture will look foamy on top, see photo below. But this step is not usually required when using instant yeast. Still, it doesn’t hurt and takes 5 minutes and you can prep your other dough ingredients as you wait.

This rich dough is supposed to be very soft, so don’t add more flour than absolutely needed. Embrace the softness and a sticky work surface because if you don’t mind the mess, you’ll be rewarded with the richest, flakiest chocolate rolls. I heard chocolate croissants were borderline jealous of all these flakes.


Do These Taste Like Cinnamon Rolls?

As far as the process goes, we’re essentially making cinnamon rolls but with a chocolate filling. Make the dough, let it rise, punch it down, roll it out, add the chocolate filling, roll up jelly roll style, cut into rolls, let them rise until puffy, then bake. If you’ve made homemade cinnamon rolls before, this process isn’t anything new. We do use cinnamon in the filling, but it’s really just a background flavor behind all the chocolate and brown sugar. They certainly resemble cinnamon rolls, but they taste like homemade bread swirled with gooey melted chocolate.

Step-By-Step Photos

Proofing the yeast:

yeast milk and sugar mixture proofing in glass bowl

Here is the soft dough before and after the 1st rise:

rich dough before and after rising

rolled out dough with chocolate filling on top

rolled out dough with chocolate filling on top

rolling up the chocolate rolls dough

dough log cut into 12 pieces

Here are the rolls before and after the 2nd rise. See how puffy they get?

two photos showing chocolate rolls before and after rising

I don’t want to stand in your way of chocolate bliss, so I promise I’m almost done. 😉

Espresso Glaze & Other Topping Options

I couldn’t decide on a topping that would be legendary enough for these extraordinary rolls, but espresso glaze comes pretty close. The bitter espresso powder helps offset the sweet confectioners’ sugar and all the sweetness in the rolls themselves. Other topping options include salted caramel, vanilla icing, the maple icing from maple bacon doughnuts, or cream cheese icing from cinnamon rolls. For something simple, a light dusting of confectioners’ sugar would be beautiful. Peanut butter frosting would be over-the-top and I’m certain all your sweet teeth would be satisfied for weeks. Ha!

And, again, these rolls are RICH so you could easily skip the icing on top.

two side-by-side photos showing espresso glaze

chocolate sweet rolls in pan

Chocolate Sweet Rolls Video


Print

clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon


Description

These rich and fluffy chocolate sweet rolls come together with a buttery soft fresh homemade dough and brown sugar chocolate filling. They’re shaped like cinnamon rolls, but taste like flaky chocolate babka. You can make the chocolate rolls within a few hours or get started the night before using the overnight preparation option.


  • 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
  • 6 Tablespoons (75g) granulated sugar, divided
  • 1 Tablespoon (9g) active dry or instant yeast
  • 5 Tablespoons (72g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon salt
  • 4 cups (530g) bread flour (spoon & leveled), plus more as needed for hands/work surface

Chocolate Filling

  • 6 Tablespoons (90g) unsalted butter, softened to room temperature
  • 1/2 cup (100gpacked light or dark brown sugar
  • 2 Tablespoons (10g) unsweetened natural or dutch process cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (135g) semi-sweet chocolate chips or a 4 ounce semi-sweet chocolate bar, finely chopped*

Espresso Icing

  • 3 Tablespoons (45ml) heavy cream*
  • 1 teaspoon espresso powder*
  • 1 and 1/2 cups (180g) confectioners’ sugar, sifted (sift after measuring)
  • 1/2 teaspoon pure vanilla extract

  1. Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
  2. Add the remaining sugar, the butter, eggs, salt, and 1 cup (about 130g) of flour and beat on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add 3 cups (about 400g) flour, switch the mixer down to low speed, and beat until a soft dough forms and pulls away from the sides of the bowl. Dough will be very soft, but not overly sticky. Beat in 2-3 more Tablespoons of flour if dough seems very sticky. Avoid adding more flour than you need.
  3. Knead the dough: Keep the dough in the mixer and beat on low speed for an additional 3 minutes or knead by hand on a lightly floured surface for 3 minutes.
  4. 1st Rise: Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  5. Grease the bottom and sides of a metal or glass 9×13 inch baking dish or line with parchment paper.
  6. Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×16 inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
  7. For the filling: Mix all of the filling ingredients together except for the chopped chocolate/chocolate chips. The softer the butter is, the easier it is to mix. (Microwave it for a few seconds to soften if needed.) Spread mixture all over the dough. Sprinkle chopped chocolate/chocolate chips evenly on top. Tightly roll up the dough to form a 16-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra sharp knife, cut into 12 even rolls, between 1-1.5 inches each. Arrange in the prepared baking pan.
  8. 2nd Rise: Cover the rolls tightly and allow to rise until doubled in size, about 1 hour. (Or use the overnight option below.)
  9. Preheat the oven to 350°F (177°C). Bake rolls for about 25-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
  10. Make the icing: Warm the cream on the stove until barely simmering or warm it in the microwave for 15-30 seconds. Whisk espresso powder into the warm cream, then whisk in the confectioners’ sugar and vanilla extract until combined. Drizzle the icing over the warm rolls and serve immediately.
  11. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.


Notes

  1. Make Ahead Instructions – Overnight: To prepare the night before serving, prepare the rolls through step 7. Cover the rolls tightly and refrigerate for 8-12 hours. (16 hours max. 8-12 hours is best, but 16 hours is OK if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 1-2 hours before continuing with step 9.
  2. Make Ahead Instructions – Freezing: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 9 for only about 10 minutes. Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and place in the refrigerator overnight to thaw. Once thawed, finish baking them for about 20 minutes.
  3. Milk: We recommend using whole milk for the best, richest tasting dough. You could also use buttermilk. 2%, 1%, or nondairy milk works in a pinch. Do not use nonfat milk.
  4. Yeast: Make sure you use 1 Tablespoon of yeast, which is a little more than 1 standard packet. You can use active dry or instant yeast in this recipe. Follow all of the same instructions. If using active dry yeast, the rise times are usually *slightly* longer, but not much. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  5. Best Flour to Use: For best texture, I recommend bread flour. The same amount of all-purpose flour works and the rolls will still be wonderfully rich and soft. The rolls are a little more chewy and flaky when using bread flour.
  6. Chocolate: I usually use and recommend one 4 ounce (113g) baking chocolate bar, such as Ghirardelli or Bakers 4 ounce bars sold in the baking aisle. Chopped fine, this is about 3/4 cup. You can use semi-sweet or bittersweet. Avoid white chocolate or milk chocolate because the rolls will be overly sweet. You can use about 3/4 cup of chocolate chips, mini or regular size, instead. Chocolate chips weigh a little more, so use 135g if you are using a scale.
  7. Heavy Cream & Espresso Powder: In first part of the icing recipe, we are essentially making a creamy and very strong espresso liquid by mixing warm cream with espresso powder. Feel free to use 3 Tablespoons of very strong brewed espresso or black coffee instead. Mix icing ingredients together, then add 1 more Tablespoon brewed espresso or black coffee to thin out if needed/desired.

Keywords: chocolate sweet rolls

How to Join the May Sally’s Baking Challenge

Make the chocolate sweet rolls with your desired glaze/topping. If you aren’t into this recipe, here is the alternate baking challenge recipe:

  1. any previous challenge recipe you haven’t made yet OR
  2. One Giant Sugar Cookie. We thought this would be a fun recipe for Mother’s Day, even if you just make it for yourself!

After you make the chocolate rolls or the alternate recipe, email us your recipe photo. For a bonus entry, leave a review on the recipe below.

By emailing your recipe photo to us, you are automatically entered in the baking challenge. 1 winner receives a $250 Amazon Gift Card. The challenge is open to the whole world. Challenge ends on May 31st at 5pm eastern. The winner will be selected at random, emailed their prize, and posted in the June Baking Challenge blog post on June 1st 2021.

Visit the Sally’s Baking Challenge FAQ page if you have any questions about Sally’s Baking Challenge. Sign up for Sally’s Baking Challenge emails so you’re alerted as soon as new challenge post is published!



Source link