Chocolate Chip Cookie Muffins Food

CHOCOLATE CHIP MUFFINS

Steps:

• preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
• Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
• In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
• Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
• after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.

DOUBLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
• Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

MOIST CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 425 degrees (F). Line a 12-cup muffin tin with paper liners and set aside.
• In a large bowl, whisk together the flour, both sugars, baking powder, salt, nutmeg, and cinnamon. Set aside.
• In a separate large bowl, add the eggs, melted butter, sour cream, milk, lemon juice, oil, and vanilla; whisk well to combined.
• Fold the wet ingredients into dry ingredients and, using a rubber spatula, and gently fold the ingredients together. To avoid over mixing, stop stirring when you can still see the slightest trace of the dry ingredients. Fold in the chocolate chips.
• Divide batter evenly among prepared muffin pan, filling the molds up all the way to the top. Sprinkle with sparkling sugar, if desired.
• Bake at 425 degrees for 8 minutes, then, keeping the muffins inside the oven, reduce to 375 degrees and continue baking for another 14 minutes, or until the tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean.
• Cool in the pan, placed on a wire cooling rack, for 15 minutes. Remove muffins from the pan and serve warm or at room temperature.

SOUR CREAM CHOCOLATE CHIP COOKIES

Steps:

• Heat oven at 350 degrees. Sift flour, sugar, baking powder and salt together.
• Beat egg.
• Add sour cream and add to the flour mixture.
• Add the milk, oil, and chocolate chips stir and pour into greased or lined muffin pans 2/3 full. Cook time is about 15-20 minutes or until muffins spring back when touched.
• This recipe is for standard muffin tins.

CHOCOLATE CHIP COOKIE BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Remove 1/2 cup of the crushed cookies; set aside for the topping. Mash bananas with fork in large bowl. Add egg, milk and oil; mix well. Stir in combined flour, sugar and baking powder just until moistened. Stir in remaining crushed cookies.
• Spoon evenly into 12 medium muffin cups sprayed with cooking spray. Sprinkle with reserved crushed cookies.
• Bake 20 min. or until toothpick inserted in centers come out clean. Serve warm or cooled.

CHOCOLATE CHIP COOKIE MUFFINS

Steps:

• Preheat oven to 400°F.
• In a medium bowl combine flour, baking powder, and salt. In a large bowl cream together white and brown sugar, butter, and vanilla extract. Add the egg and mix well. Add to dry ingredients all at once and stir until dry ingredients are moistened (batter will be slightly lumpy). Stir in 1½ cup of chocolate chips.
• Fill cups 2/3 full. Top muffins with remaining chocolate chips.
• Bake for 18 minutes or until toothpick inserted into the center comes out clean. Cool 1 minute before removing from pan.

CHOCOLATE CHIP OATMEAL COOKIE MUFFINS

Steps:

• Combine the oats and almond milk in a large mixing bowl and allow them to sit until the oats become soft, about 15-20 minutes.
• Preheat your oven to 350°F (176°C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
• In a medium-size mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• Add the almond butter, flax egg, sugar, and vanilla to the bowl with the soaking oats, and mix until all of the ingredients are fully combined.
• Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the chocolate chips, saving a few to sprinkle on the tops of the muffins.
• Divide the batter evenly among the 12 muffin cups, filling each one 3/4 of the way full. Sprinkle the tops with additional chocolate chips.
• Bake for 20-22 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.)
• Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
• Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips¿don¿t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate chips and sugar. Add the beaten eggs, yogurt and butter, and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
• Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool - or eat slightly warm. Will keep for three days in an airtight container.

CHOCOLATE COOKIE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill greased muffin cups two-thirds full. , For topping, combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

CHOCOLATE CHIP COOKIE MUFFINS

Steps:

• Preheat the oven to 400 degrees.
• Grease 12 muffins cups (or muffin tins).
• In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt.
• In another bowl stir together eggs, milk, butter and vanilla until well blended.
• Make a well in the center of the dry ingredients. Pour the milk mixture into the well and stir until well combined.
• Lightly stir in chocolate chips and chopped nuts.
• Spoon batter into muffins cups or tins.
• Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean.
• Remove from the oven and allow to cool for 5 minutes

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.

CHOCOLATE CHOCOLATE CHIP MUFFIN MIX COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients in medium bowl until blended. Drop by tablespoon onto parchment covered baking sheet or greased cookie sheet. Bake in preheated oven for 12-14 minutes. Allow to cool for about 3 minutes on cookie sheet then remove cookies and allow to cool completely.
• Makes approximately 2 dozen cookies.

BANANA CHOCOLATE CHIP MUFFINS RECIPE

Steps:

• Pre-heat oven to 170⁰C/325⁰F/Fan 160⁰C/Gas Mark 3.
• In a large mixing bowl, mash the two bananas until smooth. Add the golden syrup and beaten egg, stir, and set aside.
• In a separate bowl, sift the flour and baking powder, and then add the butter. Rub together between your fingers until the mixture resembles breadcrumbs. Add the caster sugar and stir through.
• Pour the wet mixture into the dry mixture and stir until everything is combined. Do not over mix as the muffins will get tough if you knock out all of the air.
• Divide the batter into cupcake cases and bake in the center of the oven until golden brown.
• The muffins are lovely warm or cold, so serve whenever you like!