DOUBLE CHOCOLATE STREUSEL MUFFINS
Craving a sinful treat for breakfast? Look no further than these Double Chocolate Crumb Muffins! Moist, rich, and studded throughout with melt-y chocolate chips, with a crunchy chocolate streusel crumb topping. Enjoy these AND keep your New Year's resolutions- they're whole-wheat, dairy-free, and vegan!
Provided by Allie {Baking A Moment}
Categories Breakfast Brunch Snack
Time 45m
Number Of Ingredients 18
Steps:
- Place the coconut oil in a small bowl and microwave to melt. (On my microwave, this takes about 90 seconds on 40% power.) Set aside.
- Place the flour, sugar, cocoa, and salt in a medium bowl and stir to combine.
- Pour in the melted coconut oil and toss together with a fork until crumbly.
- Preheat the oven to 425 degrees F, and line a muffin tin with papers.
- Place the ground flax seed and water in a small bowl and set aside.
- Place the coconut oil in a small bowl and microwave to melt. (On my microwave, this takes about 90 seconds on 40% power. Set aside.
- Place the flour, cocoa powder, baking powder, salt, and chocolate chips in a large bowl and stir to combine.
- Place the Blue Diamond Almond Breeze Almondmilk in a large liquid measure, and stir in the sugar and extracts.
- Stir in the flax mixture, and pour the liquid into the dry ingredients.
- Stir together briefly, until just a few streaks of flour remain.
- Pour in the coconut oil and stir together until just combined. The batter will be lumpy.
- Fill each well of the muffin tin about 2/3 full, and top with the reserved streusel.
- Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (without opening the oven door), and continue to bake for another 25-30 minutes, or until a bamboo skewer inserted in the thickest part of a muffin comes out clean.
- Cool completely and dust with powdered sugar, for garnish.
Nutrition Facts : Calories 358 kcal, Carbohydrate 60 g, Protein 6 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 1 mg, Sodium 181 mg, Fiber 6 g, Sugar 31 g, ServingSize 1 serving
DOUBLE CHOCOLATE CHIP MUFFINS
Stir chocolate chips into chocolate batter for a muffin that's twice as nice.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 muffins
Number Of Ingredients 12
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.
CHOCOLATE MUFFINS
Recipe video above. Chocolate muffins that truly taste of chocolate and stay fresh for days are a rarity! This recipe delivers, thanks to some tidy tricks including hot milk to bloom the cocoa, and a little coffee to enhance the chocolate flavour (you won't taste the coffee). Using brown sugar, oil, sour cream and less egg meanwhile is the secret to keeping the crumb ultra-moist and tender!
Provided by Nagi
Number Of Ingredients 12
Steps:
- Preheat oven to 210°C / 410°F (190°C fan). Place shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
- Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
- Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
- Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
- Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it's smooth, don't mix excessively. (Note 7)
- Add chocolate chips: Stir in most of the chocolate chips - reserve approx 1/4 cup for topping.
- Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
- Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
- Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
- Lower oven, 20 minutes: Turn oven DOWN to 190°C / 375°F (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they're ready. Don't confuse melted chocolate with raw batter!
- EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!
Nutrition Facts : Calories 345 kcal, Carbohydrate 45 g, Protein 4 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 246 mg, Fiber 2 g, Sugar 27 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHOCOLATE-CHIP MUFFINS
These low-fat muffins are fun-the tops look just like chocolate-chip cookies! The combination of reduced-fat sour cream and applesauce makes for a tender crumb and allowed us to use less oil.
Provided by Food Network Kitchen
Time 1h12m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line one 12-muffin tin with paper liners and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt in a medium bowl.
- Lightly whisk the eggs in a second medium bowl. Whisk in the brown sugar, sour cream, applesauce, oil and vanilla.
- Gently fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips (it's okay if there are lumps in the batter). Divide the batter evenly among the muffin cups. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 280 calorie, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 40 milligrams, Sodium 200 milligrams, Carbohydrate 41 grams, Fiber 1 grams, Protein 5 grams, Sugar 23 grams
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 CHOCOLATE CHIP MUFFINS
The title says it all! I use whole wheat flour and applesauce to make the muffins lighter without sacrificing any flavor. We make these chocolate chocolate chip muffins for breakfast at the school where I work. -Theresa Harrington, Sheridan, Wyoming
Provided by Taste of Home
Time 40m
Yield 32 muffins.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Whisk together first seven ingredients. In another bowl, whisk together egg whites, egg, applesauce, milk, oil and vanilla; add to dry ingredients, stirring just until moistened. Fold in chocolate chips., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CHOCOLATE CRUMBLE MUFFINS
More a cross between a shortcake and a biscuit than a traditional muffin texture, these are moist and crumbly. Best eaten warm.
Provided by SusieQusie
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425ºF.
- Butter a 12-hole muffin pan or line it with cupcake papers.
- Sift the flour, salt and sugar into a mixing bowl.
- Add the butter and using the tips of your fingers, rub the mixture until it resembles fine bread crumbs.
- Stir in the chocolate, nuts (if using) and citrus peel.
- Break the egg into a measuring cup, whisk slightly, then add enough light cream to make 1 cup of liquid ingredients.
- Add the egg/milk mixture to the other ingredients and stir just until the dough comes together - it will be quite sticky.
- Divide the dough equally among the muffin cases, then decorate with chocolate chips, if using.
- Bake for 10 minutes.
- Lower heat to 350ºF and bake an additional 5-10 minutes or until golden brown and firm to touch.
- Remove from oven and cool slightly on a baking rack.
- Store leftovers in an airtight container.
Nutrition Facts : Calories 176.4, Fat 9.2, SaturatedFat 5.6, Cholesterol 42.8, Sodium 257, Carbohydrate 20.7, Fiber 0.5, Sugar 6.7, Protein 2.8
TRADITIONAL CHOCOLATE CHIP MUFFINS
Muffins are one of my favorite things to bake, and these are the best. I always keep some in the freezer for breakfast on the run. I can zap one in the microwave before I head out the door. -Kelly Kirby Westville, Nova Scotia
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill 12 paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 319mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
TASTY CHOCOLATE CHIP YOGURT MUFFINS
These are made using yogurt, I sometimes use vanilla yogurt. They freeze well. For smaller muffins use a tin for 18 muffins.
Provided by PetsRus
Categories Quick Breads
Time 40m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375F and line a 12 piece muffin pan with paper cups.
- In a large bowl mix the dry ingredients.
- I a medium bowl mix the wet ingredients.
- Fold the wet ingredients gradually into the dry ingredients with a spatula.
- Do not over-mix!
- Spoon the batter into the muffin cups.
- Bake for 20 to 25 minutes or until tops spring back when touched.
- Do not over-bake!
- Remove from the oven, let them stand for a few minutes, then remove from the tin to let them cool.
Nutrition Facts : Calories 405.4, Fat 17.5, SaturatedFat 10.5, Cholesterol 64.2, Sodium 365.1, Carbohydrate 59.1, Fiber 1.7, Sugar 33.7, Protein 5.7
RASPBERRY & WHITE CHOCOLATE CRUMBLE MUFFINS
Mix tangy raspberries with white chocolate chips, a light sponge and toasty topping to make these moreish muffins. They're ideal for a mid-morning snack
Provided by Liberty Mendez
Categories Snack
Time 55m
Yield Makes 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
- For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix 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 the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Nutrition Facts : Calories 344 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
More about "chocolate crumble muffins food"
CHOCOLATE MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE MUFFINS RECIPE FOR THE MOST FLUFFY & MOIST …
From theseamanmom.com
CHOCOLATE CHIP CRUMBLE OAT MUFFINS - LAURA LEA …
From llbalanced.com
CHOCOLATE CHIP BANANA CRUMB MUFFINS - NOW YOU'RE …
From nowyourecooking.ca
THE BEST CHOCOLATE MUFFINS (NOT DRY) - FIFTEEN SPATULAS
From fifteenspatulas.com
MAKE CHOCOLATE CHUNK COFFEE CRUMBLE MUFFINS IN JUST 30 …
From sheknows.com
CHOCOLATE CHIP CRUMB CAKE MUFFINS - A LATTE FOOD
From alattefood.com
RECIPE: BANANA CHOCOLATE CHIP CRUMB MUFFINS - KITCHN
From thekitchn.com
CHOCOLATE STREUSEL MUFFINS - THE PIONEER WOMAN
From thepioneerwoman.com
CHOCOLATE MUFFIN RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE CRUMB CAKE MUFFINS RECIPE - LAURA IN THE …
From laurainthekitchen.com
- In a bowl, mix together the flour, salt, baking powder, baking soda, espresso powder and cocoa powder, set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, cream together the sugar and butter, add the eggs and vanilla and get everything well incorporated.
- Add the milk and sour cream and mix them in (don’t panic if your mixture looks curdled) add the dry ingredients and mix them in just long enough to get a smooth mixture.
BEST EVER HEALTHY CHOCOLATE CHIP MUFFINS - BEAMING BAKER
From beamingbaker.com
CHOCOLATE COFFEE CRUMB MUFFINS - ANNIE'S NOMS
From anniesnoms.com
CHOCOLATE CHIP CRUMB MUFFINS - CUPCAKES AND SARCASM
From cupcakes-and-sarcasm.com
BAKERY-STYLE CHOCOLATE CHIP MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE CHIP MUFFINS - BAKER BY NATURE
From bakerbynature.com
CHOCOLATE CHIP BANANA MUFFINS WITH CRUMB TOPPING
From dessert1stbynicole.com
RASPBERRY CHOCOLATE MUFFINS - CREME DE LA CRUMB
From lecremedelacrumb.com
JUMBO DOUBLE CHOCOLATE MUFFINS - COOKAHOLIC WIFE
From cookaholicwife.com
CHOCOLATE CHIP MUFFINS WITH TOFFEE CRUMB STREUSEL
From savorthebest.com
DOUBLE CHOCOLATE COOKIE CRUMBLE MUFFINS - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
CHOCOLATE CHIP MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
10 BEST CHOCOLATE FRUIT MUFFINS RECIPES - YUMMLY
From yummly.com
WHITE CHOCOLATE RASPBERRY CRUMB MUFFINS - THE BEARD AND THE …
From thebeardandthebaker.com
BAKERY STYLE CHOCOLATE CHIP CRUMB MUFFINS | CAIT'S PLATE
From caitsplate.com
CHOCOLATE CHIP CRUMB MUFFINS - TUTTI DOLCI
From tutti-dolci.com
CHOCOLATE CHIP MUFFINS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
CHOCOLATE CHIP MUFFINS WITH CHOCOLATE CRUMBLE - BAKE WITH SHIVESH
From bakewithshivesh.com
BAKERY STYLE CHOCOLATE CHIP MUFFINS WITH CRUMB TOPPING
From yellowblissroad.com
CHOCOLATE MUFFIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
DOUBLE CHOCOLATE MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE MUFFINS WITHOUT CHOCOLATE CHIPS - THE TASTE OF KOSHER
From thetasteofkosher.com
THE BEST CHOCOLATE CHIP MUFFINS - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
CHOCOLATE CRUMB MUFFINS - JENNA BAKED
From jennabaked.com
CHOCOLATE MUFFINS {MOIST AND FUDGY!} – WELLPLATED.COM
From wellplated.com
CAPPUCCINO CHOCOLATE CHIP MUFFINS - JUST SO TASTY
From justsotasty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love