CHOCOLATE MUFFIN TOPS
To freeze these, wrap muffin tops in foil, or place in freezer bags; label and freeze. To reheat, microwave at 100%-high about 30 seconds per muffin top. These are so good - I have one for banana muffin tops too!
Provided by Pat Duran
Categories Muffins
Time 35m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 400^. Lightly grease a large cookie sheet. Set aside. Combine oats and sugar in a large bowl; mix up good. For streusel topping: Combine 1/4 cup oat mixture and 1 Tablespoon melted margarine in small bowl set aside. For Muffins: Add flour,baking powder and cocoa to remaining oat mixture; mix well. Combine milk,vanilla, remaining melted margarine and egg in a small bowl; mixing well. Add to dry ingredients; mix just until dry ingredients are moistened. Stir in nuts and chips. For each muffin top, drop batter by 1/4 cupfuls onto prepared cookie sheet. (use small cookie scoop). Sprinkle streusel topping evenly over batter, patting gently on. Bake 20-22 minutes, or until golden brown. Serve warm.
MOIST CHOCOLATE MUFFINS
One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.
Provided by LONESTAR1
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 45.3 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 131.9 mg, Sugar 26.4 g
CHOCOLATE CHIP-RASPBERRY MUFFIN TOPS
Colorful, fresh raspberries are the perfect addition to these streusel-topped chocolate chip muffin tops! Simply stir berries into your Betty Crocker™ Chocolate Chip Muffin Tops Mix batter, then bake. Finish with a super simple icing for a pretty presentation. That's breakfast or a sweet treat over and done with-in just an hour!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
- In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Gently stir in raspberries.
- Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
- In small bowl, mix powdered sugar and enough milk to make icing smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin Top, Sodium 115 mg, Sugar 15 g, TransFat 0 g
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