Chunky Chocolate Muffins Recipes

Steps:

• Preheat the oven to 200C/400F/Gas 5, 15 minutes before baking. Line a muffin or deep bun tin try with 7 paper muffin cases or oil the individual compartments well. Place the plain chocolate in a large heatproof bowl set over a saucepan of very hot water and stir occasionally until melted. Remove the bowl and leave to cool for a few minutes.
• Stir the sugar and butter into the melted chocolate, then the milk, vanilla essence and egg. Sift in the flour, baking powder and salt together. Add the chopped white chocolate, then using a metal spoon, fold together quickly, taking care not to overmix.
• Divide the mixture between the paper cases, piling it up in the centre. Bake on the centre shelf of the preheated oven for 20-25 minutes, or until well risen and firm to the touch.
• Lightly dust the tops of the muffins with icing sugar as soon as they come out of the oven, if using. Leave the muffins in the tins for a few minutes, then transfer to a wire rack. Serve warm or cold.

Steps:

• Preheat oven to 400° and grease muffin tin.
• In a mixing bowl, combine the butter and sugar; cream until light and fluffy (I use an electric mixer).
• Add in eggs one at a time; beat well after each addition.
• Add in sour cream, orange zest, and orange juice; combine well.
• In another mixing bowl, combine the flour, baking powder, baking soda, and chopped chocolate.
• Add to creamed mixture; stir gently just until blended.
• Spoon batter into muffin tin, filling 3/4 full.
• Bake for 18-22 minutes or until top springs back when lightly touched.
• Set aside to cool.
• Drizzle with melted chocolate.

Steps:

• Preheat oven to 400*F.
• Grease 12 standard-size muffin cups, or line with paper wrappers.
• In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
• Add the egg, milk, and vanilla; blend well.
• In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
• Gradually add to the butter mixture; stirring just until combined.
• Gently fold in the raspberries--the batter will be slightly lumpy.
• Fill the muffin cups 3/4 full of batter.
• In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
• Dust muffin tops with the sugar mixture.
• Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
• Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
• Serve warm or cool; store in an airtight container at room temperature.

Steps:

• Preheat oven to 350°F. Line 14 (1/2-cup) muffin cups with paper liners.
• Melt unsweetened chocolate and 1/2 cup semisweet chunks in a metal bowl set over a pan of barely simmering water, stirring. Remove bowl from heat and cool slightly.
• Whisk together flour, baking soda, and salt. Whisk vanilla into milk in another bowl.
• Beat butter with brown sugar in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Add melted chocolate and beat well. Mix in flour and milk alternately in batches, scraping down side of bowl and beginning and ending with flour. Fold in remaining chunks.
• Divide batter among lined muffin cups (fill empty cups halfway with water). Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean, 22 to 25 minutes total. Cool muffins in pans on racks 15 minutes, then invert onto racks to cool.