WHITE CHOCOLATE CHIP MUFFINS
These chocolaty muffins are moist, tender and filled with white chocolate chips. Warm from the oven, they look and smell so good, people just can't resist trying one!-Lori Osmachenko, Elkford, British Columbia
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in baking chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 236 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 274mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY-WHITE CHOCOLATE STREUSEL MUFFINS
Blueberries and white chocolate make a tasty contrast in these moist muffins, and the quick-mix streusel topping gives them a bakery shop finish.
Provided by By Sarah Caron
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together 2 cups flour, the granulated sugar, baking powder and salt; set aside.
- In large bowl, beat egg with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in milk. While mixer is running on low speed, add melted butter in a thin stream; beat 1 minute.
- On low speed, gradually beat in flour mixture just until incorporated. Add vanilla, blueberries and chips; mix briefly to combine. Divide batter evenly among muffin cups.
- In food processor, process streusel topping ingredients with on/off pulses until combined. Sprinkle evenly over batter in cups.
- Bake 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool about 5 minutes before serving. Store in airtight container.
Nutrition Facts : ServingSize 1 Muffin
CHOCOLATE AND NUTELLA SURPRISE MUFFINS
Found this in a magazine and thought I'd post for all the chocoholics!!! You can use squares of Cadbury Caramello or other chocolate in place of the Nutella if you prefer. These are nice sprinkled with some icing sugar or even for dessert with some whipped cream, yogurt or custard.....the choice is yours:)
Provided by Jen T
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Pe-heat oven to 200'C/400'F.
- Place caster sugar in a bowl and add all other dry ingredients which have been sifted together.
- Stir to mix well.
- In another bowl combine the egg, yoghurt, milk and vanilla.
- Pour into the midle of the dry ingredients and then add melted butter.
- Mix together gently.
- Place mixture into well greased muffin tins to come just over halfway up the tins.
- Place 1 teaspoon of Nutella into the middle of each (or place a square of chocolate in)and then cover with another spoonful of muffin mixture.
- Bake for approximately 15 minutes or until muffins are cooked and well risen.
- Remove from oven but leave in tins for 5 minutes before removing muffins from tin to cool on a rack.
- Sift over some icing sugar if desired -- this just gives a nice presentation.
Nutrition Facts : Calories 255.9, Fat 10.3, SaturatedFat 6.8, Cholesterol 37.4, Sodium 217.6, Carbohydrate 37, Fiber 1.2, Sugar 21, Protein 4.2
EASTER SURPRISE CUPCAKES
When you bite into these delicious cupcakes, you will get a surprise. A small chocolate Easter egg in baked in the middle. Frost and decorate with your favorite icing. Fun to make with the kids.
Provided by Marie
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 10
Steps:
- Heat oven to 350° and insert 24 paper baking cups into muffin tins.
- Mix together, butter, sugar, eggs and vanilla in large mixing bowl until blended.
- Beat on high speed for 5 minutes.
- On low speed, beat in flour, baking powder and salt alternately with milk until well blended.
- Fill muffin liners 1/3 full and place a chocolate egg in the center of each.
- Top with remaining batter to 2/3 full.
- Bake for 18 to 20 minutes or until done.
- Cool and frost as desired.
Nutrition Facts : Calories 171.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 30.8, Sodium 194.8, Carbohydrate 26.9, Fiber 0.4, Sugar 15.2, Protein 2.5
BANANA-WHITE CHOCOLATE MUFFINS
Make and share this Banana-white Chocolate Muffins recipe from Food.com.
Provided by SnowHat
Categories Quick Breads
Time 30m
Yield 16 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees, F.
- In a bowl, blend the egg, oil, banana, and milk.
- In a separate bowl, mix together the flour, sugar, baking powder, and white chocolate.
- Make a well in center of the dry ingredients, and pour in the milk mixture.
- Stir until moistened (do not overmix).
- Fill 16 greased muffin cups 3/4 full.
- Bake 15-20 minutes until tops are golden brown.
- TIP: Put a few tablespoons of water in any unused muffin cups to protect the pan and keep the rest of the muffins moist.
Nutrition Facts : Calories 154.8, Fat 5.4, SaturatedFat 1.5, Cholesterol 14.8, Sodium 148.1, Carbohydrate 24.7, Fiber 1.2, Sugar 8.9, Protein 2.8
HIDDEN SURPRISE MUFFINS
Another mailing list goodie. The original poster said this came from her Little House on the Prairie cookbook.
Provided by bunkie68
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Grease the bottom ONLY of a 12-cup muffin tin.
- Preheat the oven to 400 degrees F.
- In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
- In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
- Make a "well" in the dry ingredients and add the wet ingredients to the well.
- Stir until the mixture is moist.
- Don't overmix - the batter should be lumpy.
- Fill the muffin tins half full.
- Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
- Add more batter on top of the jelly so that each cup is 2/3 full.
- Bake for 20-25 minutes, or until golden brown.
- When the muffins are baked there will be a jelly surprise in the middle.
RASPBERRY & WHITE CHOCOLATE MUFFINS
Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they're perfect served with a cuppa
Provided by Liberty Mendez
Categories Afternoon tea
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
- Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
- Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium
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- Preheat oven to 375ºF/190ºC. Spray 12 muffin cups with nonstick cooking spray or line with cupcake liners. Set aside.
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