THE ULTIMATE CHOCOLATE BROWNIE MUFFINS
This recipe goes back to when my son was small and that is quite a while back, and I still make them, these are moist and rich no need for an electric mixer for this recipe it's all mixed with a wooden spoon, I have even added in chopped walnuts or mini chocolate chips, my recipe #89207 works great with these :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- Line 12 muffin tins with paper liners.
- In a medium bowl combine cocoa and baking powder; mix to combine.
- Add in boiling water; mix well with a wooden spoon to combine.
- Add in the melted butter and vanilla; mix well.
- Add in the sugar, mix well with a wooden spoon.
- Stir in eggs with a wooden spoon; mix until combined.
- Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side).
- Add/mix in mini chocolate chips or walnuts (or 1 cup of both!).
- Using an ice cream scoop fill each of the muffin tins almost to the top.
- Bake for 25-30 minutes or until muffins are done, don't over bake! (might take a little longer, depending on how full the muffin tins are with the batter).
- Cool, drizzle glaze over or frost with buttercream frosting.
Nutrition Facts : Calories 260.4, Fat 13.2, SaturatedFat 8, Cholesterol 61.5, Sodium 193.8, Carbohydrate 34.8, Fiber 2.2, Sugar 21.1, Protein 3.7
NICKEY'S CHOCOLATE BROWNIE MUFFINS
This is from a recipe found in the Food & Wine magazine modified to our preferences. This recipe ... I love it! I'm having to restrain myself from baking it again too soon because I might eat the whole thing myself! This is one of the recipes I make for our area officers to thank them. Please note that they don't come out quite the same with baking sugar; use regular granulated sugar.
Provided by marisk
Categories Lunch/Snacks
Time 50m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Insert a mini muffin cup liner in each muffin cup; set aside. [If not using the liners, coat the mini muffin cups well with butter and dust with flour; make sure you coat them well -- this dough tends to stick or use Kittencal's Pan Release #78579.].
- Melt 8 tablespoons butter in a small saucepan. Add 1/5 of the milk chocolate and whisk until melted. Let cool slightly.
- In a small bowl, whisk both flours, cocoa powder and salt.
- In a large bowl, using a handheld mixer, beat the eggs and sugar at medium speed until pale and thick (3-5 minutes). Beat in the vanilla.
- Beat in the melted chocolate mixture and 1/3 the dry ingredients -- add one third of the flour at a time until it's all incorporated. Then add the remaining chocolate.
- Spoon batter into muffin cups (about 2/3s - 3/4s full) and bake for about 18-20 minutes -- They will have risen and have a springy feel. A toothpick should come out clean and dry when done. Cool in muffin pan for 15 minutes before turning them out onto wire rack for another 15 minutes.
- When plating, sprinkle confectioner's sugar on plate, place cookies on plate and top with a generous amount of the sugar on each.
Nutrition Facts : Calories 111.6, Fat 6.3, SaturatedFat 3.5, Cholesterol 29.2, Sodium 60, Carbohydrate 13, Fiber 0.9, Sugar 9.4, Protein 1.6
CHOCOLATE BROWNIE MUFFINS
Make and share this Chocolate Brownie Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly oil a 12-cup muffin tin.
- Cut white chocolate into 12 small cubes (don't worry if they break a bit). Finely chop semi-sweet chocolate.
- In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed.
- Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims.
- Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes.
- Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack.
- Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.
Nutrition Facts : Calories 373, Fat 15.6, SaturatedFat 9.3, Cholesterol 57.1, Sodium 348.7, Carbohydrate 57.9, Fiber 3.8, Sugar 36.8, Protein 6.2
BROWNIE MUFFINS
Moist and rich...just the way they ought to be ;) I got this recipe from a DEAR friend named Anne :) THE WORLD THANKS YOU ANNE! :D
Provided by Erica Vasta
Categories Quick Breads
Time 30m
Yield 9 Large muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a bowl combine flour, baking powder, and cinnamon.
- Set aside.
- In a small pot melt butter over low heat.
- Add chocolate chips and cocoa while stirring constantly.
- Remove from heat when chocolate chips are just about melted.
- In a large bowl combine eggs, sugar, and vanilla.
- Add in flour mixture and chocolate mixture alternately stirring just until blended.
- DO NOT OVERMIX.
- Spoon into well greased muffin tin or paper cups that have been lightly sprayed with oil.
- (muffins tend to stick).
- Sprinkle muffins with chocolate chips and chopped nuts.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
Nutrition Facts : Calories 265.1, Fat 13, SaturatedFat 7.7, Cholesterol 68.5, Sodium 127, Carbohydrate 35, Fiber 1.2, Sugar 24.9, Protein 3.2
CHOCOLATE BROWNIE MUFFINS
Make and share this Chocolate Brownie Muffins recipe from Food.com.
Provided by Pink Penguin
Categories Dessert
Time 25m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Stir all the ingredients together until just combined.
- Spoon into paper muffin cases and bake for 15-20 mins 220c/fan 200c/ Gas 7. Until well risen and firm.
Nutrition Facts : Calories 570.5, Fat 37.8, SaturatedFat 10.5, Cholesterol 40.4, Sodium 99.5, Carbohydrate 55.1, Fiber 6.8, Sugar 9.3, Protein 11.7
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