Chocolate Filled Muffins Food

CHOCOLATE FILLED MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• In large bowl, whisk together flour, sugar, cocoa, baking powder, salt, and cinnamon. In a small bowl, beat egg slightly. Stir in milk and oil. Make a well in the center of the flour mixture. Pour the egg mixture into the well, and stir to moisten. Pour batter into prepared muffin cups until 3/4 full.
• In a small bowl, mix milk powder with hot water. Stir vigorously to blend well. Mix in butter and almond flavoring. Stir in coconut. Form into as many balls as muffins. Push into top center of each muffin.
• Bake in preheated oven for 20 to 25 minutes.

CHOCOLATE-FILLED BANANA MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C).
• If your bananas aren't already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak.
• Let the bananas cool to room temperature. Increase the oven temperature to 350°F (180°C).
• Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork.
• Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until combined.
• Sift the flour, baking powder, baking soda, and salt into the banana mixture. Beat until just combined, being careful to not overmix.
• Use a rubber spatula to gently fold the chocolate sprinkles into the batter.
• Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups.
• Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
• Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
• While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow to cool to room temperature.
• Fill the muffins with the chocolate ganache.
• Chill the muffins in the fridge for at least 1 hour, until the center has set.
• Enjoy!

RASPBERRY-FILLED CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400*F.
• Grease the bottoms only of 12 standard-size muffin cups.
• In a large bowl, beat together the milk, oil, and egg.
• Stir in the flour, sugar, baking powder, and salt (whisked together first) just until combined--do not overmix.
• Gently fold in the chocolate chips.
• Fill the prepared tins 1/3 full of batter; place about 1 tsp.
• of the jam in the center of each cup, avoiding the sides of the tins.
• Carefully top with remaining batter.
• If desired, lightly sprinkle the tops with sugar.
• Bake for 18-20 minutes, or until golden brown.
• Immediately remove muffins from the tins.
• Serve warm or cool.
• ***ForChocolate-Chocolate Chip Raspberry-Filled Muffins, decrease the flour to 1 3/4 cups and add 1/4 cup unsweetened cocoa powder.
• ***.

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

MOIST CHOCOLATE MUFFINS

Steps:

• Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
• Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
• Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, and oil until well combined.
• Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This process will go quickly, and should only take about 10 stirs to complete. Fold in the chocolate chips at this point. Do not over-mix your batter or your muffins will be dense and dry.
• Divide the batter between the muffin cups filling them almost all the way up. Top with more chocolate chips if desired.
• Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.

LEMON CREAM CHEESE MUFFINS

Steps:

• Preheat the oven to 425 F, line 12 count cupcake pan with paper liners ad set aside.
• To make the crumb topping, stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
• To make the lemon muffins mixture whisk dry ingredients (flour, baking soda, baking powder and salt) and set aside.
• In a large bowl mix softened butter and sugar for about 2 minutes at high speed. Add eggs, lemon zest, vanilla, and lemon extract and mix for 2 more minutes. Add Greek yogurt and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.
• To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla just to combine.
• To assemble the muffins add 1 heaping Tablespoon of muffin mixture in each cup. Drop 1 Tablespoon of cream cheese mixture in the center of each muffin. Cover cream cheese filling with muffin mixture, filling each cup about 2/3 to ¾ full.
• Generously top each muffin with streusel crumbs.
• Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.
• Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
• Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice. Start with 1 teaspoon of the juice and gradually add more until desired consistency has reached. Drizzle over muffins and serve.

CREAM-FILLED CHOCOLATE SUPREME MUFFINS

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine ingredients through salt. In another bowl, combine remaining batter ingredients. Stir into dry ingredients until moistened. For filling: Beat the cream cheese, sugar and salt until smooth. Beat on egg and vanilla. Fold in chips. Fill 12 jumbo muffin cups half full with batter. Drop heaping Tablespoonfuls of filling into center of each; cover with remaining batter. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool completely. Sprinkle with confectioners sugar.

CREAM-FILLED CHOCOLATE SUPREME MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, cocoa, baking soda and salt. In another bowl, combine water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened., For filling, beat cream cheese, sugar and salt until smooth. Beat in egg and vanilla. Fold in chips., Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a rounded tablespoonful of cream cheese mixture into center of each; cover with remaining batter., Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners' sugar if desired.

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.

MOIST CHOCOLATE MUFFINS

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.

NUTELLA STUFFED DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
• Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
• Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
• Divide the batter evenly between the 12 muffin cases, filling only half way. Spoon 1 teaspoon of Nutella into the centres, then top with the remaining batter.
• Bake for 15 - 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
• Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

CHOCOLATE MUFFINS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.
• Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
• Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.

LEMON CURD MUFFINS

Steps:

• Make lemon curd ahead, because it takes time to cool and set completely. I recommend cooking the lemon curd in a double boiler because mixing these ingredients over direct heat quickly leads to burning. Whisk together egg yolks, granulated sugar, lemon zest and lemon juice into the top pot of your double boiler, place over simmering water and then using a silicone spatula continue to stir as the curd cooks. Stir constantly to prevent the egg yolks from curdling. Cook until the mixture becomes thick, about 10 minutes. If curd isn't thickening, turn up the heat and constantly whisk.
• Remove pan from heat, add butter and whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd to prevents a skin from forming on top. The curd will continue to thicken as it cools.
• Preheat oven to 350F. Line a 12-count muffin pan with paper liners and set aside.
• Stir together flour, baking powder, baking soda, and salt, set aside.
• Beat the butter on high speed until smooth and creamy (about 1 minute), then add sugar and cream together. Add eggs, vanilla extract, lemon zest and Greek yogurt, and mix just to combine. Add lemon juice and mix to combine.
• Finally, add flour mixture and mix until combined.
• Spoon batter into prepared pan, filling them about ½ full with muffin batter.
• Drop about a tablespoon of lemon curd into the center of each muffin, cover with a thin layer of muffin batter. The cups should be about ¾ full. Then generously top with streusel crumb. Gently press the crumb to stick to the batter.
• Bake for about 25 minutes or until the muffin has set and the crumbs get nice golden brown color.
• To make the glaze, stir together powdered sugar and milk (or creme) and drizzle over the muffins. If the glaze is too thin add more liquid, if it is too thin add more powdered sugar

WHITE CHOCOLATE CHIP MUFFINS

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 vanilla chips.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.