Chocolate Drop Muffin Mix

Course Breakfast

Cuisine American

Keyword chocolate kiss muffins, chocolate muffin mix, homemade muffin mix, muffins from mix

Prep Time 20

Cook Time 20

Total Time 40

Servings 24 muffins

Chocolate muffins made from the A-B-C muffin mix with cocoa, each topped with a chocolate kiss and a light drizzle of glaze. Makes 24 regular or 12 extra-large muffins.

Ingredients

4 eggs
3 teaspoons vanilla
1 cup oil
2 cups water
5 1/2 cups A-B-C Muffin Mix
1 1/2 cups cocoa
1/2 cup sugar
24 Hershey's Kisses
Confectioners' sugar and water for the glaze (no amounts listed)

Directions

Heat the oven to 350°F. Grease 24 regular or 12 extra-large muffin cups, or line them.
Stir the eggs, vanilla, oil, water, muffin mix, cocoa, and sugar together only until blended, leaving it a little lumpy.
Spoon the batter into the cups, filling each about three-quarters full.
Set one Hershey's Kiss in the middle of each cup and push it down until the batter covers it.
Bake for 18 to 20 minutes, until cooked through.
Let cool completely.
Whisk the confectioners' sugar with a splash of water until it is thin enough to drizzle, then drizzle it over the muffins.

Notes

Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 3 days, covered in fridge up to 4 days, frozen up to 3 months; reheat frozen on high 30 seconds each.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Mix counted as baking mix (as complete pancake/baking mix), cocoa counted as unsweetened cocoa, Hershey's Kisses counted as milk chocolate (4.6 g each). Brands and portions vary, so use it only as an approximation.