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 MUFFINS
Calling all chocoholics! These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack.
Provided by Jennifer Segal, adapted from Joyofbaking.com
Categories Breakfast & Brunch
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.
- In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
- In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.
- To the dry ingredients, add ¾ cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined.
- Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining ¼ cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.
- Note: If you'd like to make your own buttermilk, check out the easy method here.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Facts : ServingSize 1 muffin, Calories 324, Fat 14 g, Carbohydrate 50 g, Protein 5 g, SaturatedFat 8 g, Sugar 31 g, Fiber 3 g, Sodium 293 mg, Cholesterol 52 mg
CHOCOLATE BREAKFAST MUFFINS
These delicious muffins have a rich, deep dark chocolate taste without being overly sweet. This recipe can also make 12 giant muffins. If you want jumbo muffins, bake them for 20-25 minutes. These freeze very well. For an even richer muffin, you can sprinkle them with chocolate chips as soon as you take them out of the oven. If you want to make them a little healthier, halve the chocolate chips- they're still great! The recipe is from the test kitchen at King Arthur Flour.
Provided by blucoat
Categories Quick Breads
Time 37m
Yield 17 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°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 tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.).
- Bake the muffins for about 12 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.
CHOCOLATE MUFFINS
Mega moist, fudgy chocolate muffins made with cocoa and chocolate chunks for double the chocolate! Easy to make, decadent and absolutely delicious!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Place a rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners.
- Place a medium heat-proof bowl over a pan of simmering water. Add butter and half of the chocolate. Heat gently, stirring often, until chocolate is almost completely melted. Remove from heat and continue stirring, allowing the residual heat to melt the chocolate the rest of the way. Let the mixture cool for 5 minutes.
- Meanwhile, in a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- To the bowl with the cooled chocolate, whisk in the coffee, yogurt, egg, vanilla extract until smoothly combined. Pour the wet mixture into the bowl with the dry ingredients. With a rubber spatula, stir to combine. Stop as soon as the flour disappears.
- Stir in the remaining chopped chocolate. Divide the batter evenly between the 12 muffin cups.
- Bake the muffins for 16-20 minutes, until a toothpick inserted into center of a muffin comes out clean without any wet batter clinging to it. Place the pan on a cooling rack and cool in the pan for 5 minutes, then carefully unmold the muffins and transfer to the rack to finish cooling completely. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 muffin, Calories 231 kcal, Carbohydrate 32 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Fiber 2 g, Sugar 13 g
HEALTHY CHOCOLATE MUFFINS
These Healthy Chocolate Muffins are so moist, rich and fudgy, you'll never believe they are good for you! Made with whole grains, yogurt and no added sugar.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
- In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
- With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don't leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 193 kcal, Carbohydrate 26 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 28 mg, Fiber 3 g, Sugar 15 g
HEALTHY CHOCOLATE MUFFINS
Delicious and fluffy healthy chocolate muffins made with whole grains, maple syrup, and coconut oil.
Provided by Linley Richter
Categories Snack
Time 37m
Number Of Ingredients 12
Steps:
- First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
- Next, place dry ingredients into a medium bowl and mix.
- Then, in a small bowl, mash 1 large banana. Measure it and add 1 cup to a large bowl.
- Crack 2 eggs into the large bowl and whisk with mashed banana. Add maple syrup, almond milk, and vanilla extract and mix until combined.
- Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
- Fill each muffin about 3/4 of the way full (these are going to be big muffins) and sprinkle on a few more chocolate chips. Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
- Let cool for 5 minutes and then remove from the muffin tin to continue cooling.
Nutrition Facts : Calories 203 kcal, Sugar 15 g, Fat 8 g, Carbohydrate 31 g, Fiber 4 g, Protein 4 g, ServingSize 1 serving
LOW FAT CHOCOLATE MUFFINS
Steps:
- Preheat oven to 350 F, and grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days.View Nutrition Facts
CHOCOLATE MUFFINS
Make and share this Chocolate Muffins recipe from Food.com.
Provided by Davina Cook Master
Categories Quick Breads
Time 50m
Yield 6 texas size muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dry ingredient excluding brown sugar.
- Add brown sugar.
- Add eggs, milk, and butter.
- Mix well.
- Coat muffin pan with either paper liners or with butter and flour.
- Pour batter 3/4 full in each muffin spot.
- Bake at 325 for 35 min.
Nutrition Facts : Calories 373.5, Fat 17, SaturatedFat 10, Cholesterol 103.9, Sodium 1335.5, Carbohydrate 47.3, Fiber 2.3, Sugar 9.1, Protein 9.9
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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