CHOCOLATE CHOCOLATE CHIP MUFFINS
Very, very chocolate-y! Great with a glass of milk.
Provided by Laura
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
- In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
- Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
- In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
- Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 39.5 g, Cholesterol 29.7 mg, Fat 14.7 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 226.4 mg, Sugar 24.1 g
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 CHOCOLATE-CHIP MUFFINS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
CHOCOLATE MUFFINS
Make chocolate muffins as a weekend baking project with the kids. These family-friendly bites are perfect with a cuppa, and you can double up on the chocolate by adding choc chips, if you want
Provided by Member recipe by spagettiqueen
Categories Afternoon tea, Dessert, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.
- Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
- Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.
Nutrition Facts : Calories 257 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium
CHOCOLATE MUFFINS
"I first made these fancy nut-topped muffins for a Valentine's Day breakfast for my husband and son," reports Carol Gaus of Itasca, Illinois. "Applesauce keeps them moist and eliminates the need for oil."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, sugar, cocoa, baking powder and baking soda. In another bowl, whisk the applesauce, milk, egg substitute and vanilla until smooth. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Sprinkle with almonds. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 119 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 171mg sodium, Carbohydrate 23g carbohydrate, Fiber 4g protein.
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CHOCOLATE BREAKFAST MUFFINS RECIPE | KING ARTHUR BAKING
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4.6/5 (216)Calories 330 per servingTotal Time 45 mins
- Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups., In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips.
- Set aside., In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar., Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined., Scoop the batter into the prepared muffin pan; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape.
- Sprinkle with pearl sugar., Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean., Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
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