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16 servings, 1 muffin (63 g) each
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Bake and cool muffins as directed. Cook 2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate and 3 Tbsp. whipping cream in small saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Cool 3 min. or until slightly thickened. Drizzle over muffins. Let stand until glaze is firm.
Add one of the following to batter before pouring into prepared muffin cups and baking as directed: 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped; 8 cooked and crumbled bacon slices; or 1 cup toasted flaked coconut.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.