CHOCOLATE CHIP MUFFINS
You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe.
Provided by Janice
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 37.5 g, Cholesterol 16.7 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 3.1 g, Sodium 233.1 mg, Sugar 20.3 g
LOW-FODMAP 'COPYCAT' PANERA CHOCOLATE CHIP MUFFIES (MUFFIN TOPS); GLUTEN-FREE, DAIRY-FREE
Easy and amazing recipe for low-FODMAP 'Copycat' Panera Chocolate Chip Muffie (muffin tops). Gluten-free and dairy-free!
Provided by Rachel Pauls Food
Categories Dessert
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F Grease muffin top tin with vegetable shortening or spray Mix low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum in large bowl In another medium bowl or large measuring cup, mix 7 tablespoons low-FODMAP milk and 1/2 cup oil Add eggs and vanilla to milk/oil mixture and beat together Place the liquids into the flour mixture and stir until just combined Fold in chocolate chipsScoop about 1/4 cup low-FODMAP muffin top batter into individual tins Bake about 13-18 minutes, will be light golden and puffed in the center my oven took 15 min for 1/4 cup size scoop, and I yielded 14 muffin tops Allow to sit about 5 minutes then transfer to a rack to cool
CHOCOLATE CHIP MUFFINS I
This is a simple recipe that's not too sweet. You can also double the recipe and bake them in flat bottomed ice cream cones!
Provided by Julia
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
- In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
- Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 45.3 g, Cholesterol 46 mg, Fat 15.4 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 9.2 g, Sodium 291.3 mg, Sugar 25.5 g
BAKERY STYLE CHOCOLATE CHIP MUFFINS
The BEST chocolate chip muffin recipe - soft, moist, fluffy, loaded with chocolate chips, and a perfect crispy sky-high muffin top!
Provided by Little Sweet Baker
Categories breakfast
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
- Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.
Nutrition Facts : ServingSize 1 muffin, Calories 367 calories, Sugar 31 g, Sodium 227.2 mg, Fat 15.3 g, SaturatedFat 9.2 g, TransFat 0 g, Carbohydrate 54.1 g, Fiber 2.4 g, Protein 6.1 g, Cholesterol 51.7 mg
CHOCOLATE CHIP MUFFINS
very tasty!!
Provided by rosieiscoolforever
Time 35m
Yield Makes Muffins
Number Of Ingredients 8
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.
CHOCOLATE CHIP MUFFIN TOPS
Chocolate Chip Muffin Tops are what I like to call Muffin Cookies. They are scooped and baked like cookies but have the taste and texture of muffins. Light, fluffy and full of mini chocolate chips. These are perfect for brunch or dessert!
Provided by Karli Bitner
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Cream the butter and sugar together until well combined.
- Add in the egg and mix thoroughly.
- Add the flour, baking powder and salt. At this point, the 'batter' should resemble a packaged muffin mix. It will be very very dry.
- Slowly add in the milk and mix until the batter is smooth.
- Fold in the chocolate chips.
- Using a cookie scoop, scoop the batter onto a parchment paper lined cookie sheet.
- The muffin tops will spread, be sure to leave space on the pan for them to spread!
- Bake at 400° for 10-12 minutes or until they bounce back when touched.
- Cool for a few minutes before serving. Can be served hot or cold. Store in an airtight container.
10 BEST WAYS TO USE MUFFIN TOPS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a muffin top recipe in 30 minutes or less!
Nutrition Facts :
JUMBO LARGE TOP CHOCOLATE CHIP (OR BLUEBERRY) MUFFINS
Sometimes regular sized muffins just aren't good enough. This recipe is already doubled, and for use in a jumbo muffin tin that holds 6 muffins. These are for large topped muffins, so each section will be filled to the top. The photos I provided have decorative green sugar on top of the chocolate chip muffins. It was all I had on hand and is bigger then normal sugar. The other photos are of Blueberry muffins.
Provided by KinMa
Categories Breads
Time 39m
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, oil, milk, sugar and extract (remember no extract if you are making blueberry muffins. It will be too moist) together on medium speed with a mixer. I add a little extra of the oil and milk so the muffin isn't too dry. Just a little overflowing from the cups. (again, not needed if you are making blueberry muffins.
- Mix flour, baking powder, and salt together in other bowl.
- Combine and mix with mixer.
- Once all mixed together add Chocolate Chips and mix with spoon. The 1 1/4 cup may sound like a lot but it really isn't. Add nuts if you wish. Make sure its mixed well. (here is where you add blueberries if you wish to make blueberry muffins. Don't add too many ore they'll be kinda gross).
- Fill each cup ALL the way to the top for a bigger topped muffin.
- Bake at 400 degrees for 29 minutes.
Nutrition Facts : Calories 740.5, Fat 32.4, SaturatedFat 10.1, Cholesterol 67.7, Sodium 678.8, Carbohydrate 106.3, Fiber 3.8, Sugar 52.8, Protein 11.4
BEST EVER DOUBLE CHOCOLATE MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
- Into a large liquid measuring cup or bowl, add the milk, eggs, vanilla and oil. Whisk together with a fork.
- Add the liquid ingredients and mix everything together just until no streaks of flour remain.
- Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).
- Bake at 350 degrees Fahrenheit for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 260 kcal, Carbohydrate 38 g, Protein 5 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 128 mg, Fiber 2 g, Sugar 23 g
CHOCOLATE CHIP MUFFINS
Make and share this Chocolate Chip Muffins recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Quick Breads
Time 25m
Yield 12-18 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Grease twelve muffin cups.
- In a large bowl, stir together flour, sugars, baking powder, and salt.
- In another bowl, stir together milk, eggs, butter, and vanilla until blended.
- Make a well in center of dry ingredients.
- Add milk mixture and stir just to combine.
- Stir in chocolate chips and nuts.
- Spoon batter into prepared muffin cups.
- Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
- Remove muffin tin to wire rack.
- Cool for 5 minutes.
- Remove from tins to finish cooling.
- Serve warm or completely cool.
- These muffins freeze well.
MOIST CHOCOLATE CHIP MUFFINS
There are literally a million chocolate chip muffin recipes on the internet... but these moist chocolate chip muffins are truly the BEST! And that's not a humblebrag; it's a simple fact! These bakery style muffins come together in a jiffy - no electric mixer required!
Provided by Ashley Manila
Categories Breakfast
Time 52m
Number Of Ingredients 15
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.
CHOCOLATE CHOCOLATE-CHIP MUFFINS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
CHOCOLATE MUFFIN TOPS
To freeze these, wrap muffin tops in foil, or place in freezer bags; label and freeze. To reheat, microwave at 100%-high about 30 seconds per muffin top. These are so good - I have one for banana muffin tops too!
Provided by Pat Duran
Categories Muffins
Time 35m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 400^. Lightly grease a large cookie sheet. Set aside. Combine oats and sugar in a large bowl; mix up good. For streusel topping: Combine 1/4 cup oat mixture and 1 Tablespoon melted margarine in small bowl set aside. For Muffins: Add flour,baking powder and cocoa to remaining oat mixture; mix well. Combine milk,vanilla, remaining melted margarine and egg in a small bowl; mixing well. Add to dry ingredients; mix just until dry ingredients are moistened. Stir in nuts and chips. For each muffin top, drop batter by 1/4 cupfuls onto prepared cookie sheet. (use small cookie scoop). Sprinkle streusel topping evenly over batter, patting gently on. Bake 20-22 minutes, or until golden brown. Serve warm.
CHOCOLATE CHOCOLATE CHIP MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 muffins
Number Of Ingredients 13
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 MUFFIN TOPS
Steps:
- Preheat oven to 350 degrees. Grease muffin pan. In small bowl combine flour baking powder and salt. In electric mixer bowl cream butter and sugar. Add eggs and beat until smooth. Gradually add dry ingredients and buttermilk. Blend well. Add chips and raisins. Divide batter evenly into muffin cups. Bake for 20 to 25 minutes. Cool in pan 5 minutes before removing.
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