KILLER CHOCOLATE CHUNK MUFFINS
One of the better chocolate muffin recipes I have come across...These bake out high and tender and with a nice "crackly" high-top, they have an intense chocolate flavor... drizzle with melted white chocolate over them.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners.
- Place the muffin tins on a baking sheet.
- In a bowl with an electric mixer, cream butter and cream cheese, until fluffy (about 3 minutes).
- Add in the both sugars (if you prefer a less sweet muffin, only add in 2/3 cups white sugar); beat until combined.
- Add in eggs and vanilla; blend well.
- Fold in sour cream.
- In a bowl, blend together the flour, cocoa, baking powder, baking soda and salt.
- Fold, do not beat into the batter (you may just mix in on low speed of mixer or by hand), making certain NOT to overmix (this is important!).
- Fold in the chocolate chips by hand.
- Using a large ice-cream scoop, scoop the muffins into the prepared muffin tin.
- Bake about 25-30 minutes, or until muffins spring back when touched, or a toothick inserted in the middle comes out clean.
Nutrition Facts : Calories 328.1, Fat 16.1, SaturatedFat 9.6, Cholesterol 63.8, Sodium 274.2, Carbohydrate 43.2, Fiber 2.7, Sugar 18.9, Protein 6.4
CHOCOLATE CHUNK RASPBERRY MUFFINS
Make and share this Chocolate Chunk Raspberry Muffins recipe from Food.com.
Provided by JanetB-KY
Categories Quick Breads
Time 35m
Yield 18-20 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
- Drain raspberries; discard syrup.
- Combine flour, sugar, baking powder and salt; make well in the center.
- Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
- Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
- Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.
Nutrition Facts : Calories 308.9, Fat 13.9, SaturatedFat 5.1, Cholesterol 25.6, Sodium 110.6, Carbohydrate 42.5, Fiber 3, Sugar 27.2, Protein 4.3
CHOCOLATE CHUNK MUFFINS
Make and share this Chocolate Chunk Muffins recipe from Food.com.
Provided by blazeko
Categories Dessert
Time 31m
Yield 24 Muffins
Number Of Ingredients 8
Steps:
- Heat oven to 375°. Line 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
- Beat cake mix, milk, butter, sour cream and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly.
- Toss flour and chocolate in medium bowl; fold into batter.
- Divide batter evenly among muffin cups.
- Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar. Serve warm or cool. Store tightly covered at room temperature.
Nutrition Facts : Calories 205.5, Fat 12.3, SaturatedFat 6, Cholesterol 38.2, Sodium 212, Carbohydrate 24.1, Fiber 1.2, Sugar 15.1, Protein 3.1
CHOCOLATE CHUNK MUFFINS
Categories Chocolate Dairy Dessert Bake Kid-Friendly Back to School Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 14 (1/2-cup) muffin cups with paper liners.
- Melt unsweetened chocolate and 1/2 cup semisweet chunks in a metal bowl set over a pan of barely simmering water, stirring. Remove bowl from heat and cool slightly.
- Whisk together flour, baking soda, and salt. Whisk vanilla into milk in another bowl.
- Beat butter with brown sugar in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Add melted chocolate and beat well. Mix in flour and milk alternately in batches, scraping down side of bowl and beginning and ending with flour. Fold in remaining chunks.
- Divide batter among lined muffin cups (fill empty cups halfway with water). Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean, 22 to 25 minutes total. Cool muffins in pans on racks 15 minutes, then invert onto racks to cool.
CHUNKY WHITE CHOCOLATE-RASPBERRY MUFFINS
My mother's personal favorite--chunks of smooth white chocolate and tart raspberries floating in a tender vanilla batter with a sugared topping. What's not to love?!
Provided by JamesDeansGirl
Categories Quick Breads
Time 42m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- Grease 12 standard-size muffin cups, or line with paper wrappers.
- In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
- Add the egg, milk, and vanilla; blend well.
- In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
- Gradually add to the butter mixture; stirring just until combined.
- Gently fold in the raspberries--the batter will be slightly lumpy.
- Fill the muffin cups 3/4 full of batter.
- In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
- Dust muffin tops with the sugar mixture.
- Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
- Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
- Serve warm or cool; store in an airtight container at room temperature.
CHOCOLATE CHUNK MUFFINS
These are the ultimate muffins for all chocolate lovers. These melt in your mouth muffins won't last long. They are fantastic!
Provided by Janice
Categories Quick Breads
Time 40m
Yield 36 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Spray 3 dozen muffin cups.
- Melt the bittersweet chocolate with 1 cup of the chocolate chips in the microwave about a minute to 1 ½ minutes, stirring every 30 seconds, do not overheat.
- Combine dry ingredients.
- Combine milk and vanilla.
- In bowl of an electric mixer cream butter and brown sugar.
- Add the eggs one at a time mixing in thoroughly.
- Add the melted chocolate.
- Alternately add the flour and the milk mixtures beginning and ending with the flour.
- Fold in remaining chocolate chips.
- Drop the batter into prepared cups with muffin scoop.
- Bake 25 minutes.
- Remove from muffin tins immediately to cooling rack.
- Makes 3 dozen muffins.
Nutrition Facts : Calories 206.3, Fat 10.8, SaturatedFat 6.4, Cholesterol 38, Sodium 153.9, Carbohydrate 27.6, Fiber 1.1, Sugar 20.9, Protein 2.4
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