Chocolate Scuffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined, about 4 minutes. Add eggs one at a time, beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined.
• Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Cool on a wire rack for 10 minutes.
• Combine confectioners' sugar, cherry jam, and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners' sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.

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.

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.

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.