DARK CHOCOLATE CHERRY MUFFINS
I bake daily and having failed to find a chocolate muffin recipe that 'hit the spot' I decided to take matters into my own hands, hence this recipe. Somewhat similar to a cupcake in texture, a lighter crumb and good depth of flavour gives you a muffin that's totally chocolate dream delicious!
Provided by Fili Eve
Categories Quick Breads
Time 32m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to gas mark 4/350F/180°C.
- Prepare muffin tin with paper liners or brush cups with butter.
- Put cherries in a small dish and cover with boiling water. Leave to rehydrate for 5-10 minutes. Discard water and transfer cherries to kitchen paper where they can drain of any excess moisture. (If your cherries are particularly plump then you can skip this step as it shouldn't be necessary).
- In a small microwavable bowl, on low/medium heat setting, melt chopped chocolate and butter in microwave stirring at 30 second intervals until smooth and combined. Set aside to cool slightly.
- Chop cherries into pieces and set aside.
- In a small dish combine 2 tablespoons of brown sugar and cinnamon, set aside. (This is to sprinkle on the muffins before they go in the oven).
- Into a large mixing bowl, sift flour, baking powder and salt, whisk to combine. Mix in the 1/2 cup sugar, make a well in the center and set aside.
- In a small bowl (or measuring jug) whisk together lightly beaten egg, buttermilk, sour cream, vanilla and almond extracts. Now gradually add this to the cooled chocolate and butter mixing well until smooth and even in colour.
- Now pour this into the flour/sugar and mix using a folding action until all traces of flour have disappeared and is smooth and even in colour. Finally fold in cherries. (This is a rich and sticky batter so don't be alarmed!).
- Spoon into muffin tins, sprinkle with sugar/cinnamon and bake on the middle shelf of oven for 20-22 minutes.
- NB: I use a Chicago Metallic muffin pan which appears to allow for larger muffins. If your pan is similarly sized then this recipe will make 5 generous sized muffins with good crowns.(23-25 mins cooking time).
Nutrition Facts : Calories 329.9, Fat 17, SaturatedFat 10.3, Cholesterol 57.2, Sodium 191.6, Carbohydrate 44.2, Fiber 3.2, Sugar 23.4, Protein 5.7
DARK CHOCOLATE CRANBERRY ORANGE MUFFINS
I'm pretty sure I just created my new favorite muffin: tart cranberries and dark chocolate with orange. I'm in love!
Provided by www.DessertForTwo.com
Categories Dessert
Time 28m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 and line 4 muffin cups with liners.
- In a small bowl, stir together the butter and sugar very well. Add the egg and orange zest, and stir until it's incorporated.
- Next, sprinkle the flour, baking powder and salt on top. Stir a few times, then add the buttermilk. Stir just until combined, do not over mix. Finally, stir in the cranberries and dark chocolate chips.
- Divide batter between 4 cupcake liners and bake for 18-20 minutes, or until the tops spring back and a toothpick inserted comes out clean.
- Let cool for 5 minutes before serving.
Nutrition Facts : Calories 291 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
DARK CHOCOLATE & ORANGE MUFFINS
Make and share this Dark Chocolate & Orange Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Line muffin tin with paper.
- Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine.
- In another smaller bowl, combine the yogurt, butter, eggs and orange juice until well blended.
- Add the wet mixture to the dry mixture and mix until just combined.
- Spoon the batter carefully into the prepared muffin tin.
- Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer.
- Remove from oven and cool for 5 minutes. They are ready to serve straight away.
Nutrition Facts : Calories 230.8, Fat 10.9, SaturatedFat 6.5, Cholesterol 46.6, Sodium 74.9, Carbohydrate 31.7, Fiber 2.4, Sugar 14.3, Protein 5.5
CHOCOLATE ORANGE CUPCAKES
Treat family and friends to these decadent cupcakes with chocolate orange-flavoured sponge and buttercream topping. Decorate with orange zest and chocolate
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
- Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
- Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.
Nutrition Facts : Calories 438 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.24 milligram of sodium
CHOCOLATE ORANGE MUFFINS
Steps:
- Preheat the oven to 190/375/gas 5. Line a muffin tin with paper or silicone cases (remember, muffin cases are bigger than cupcake cases, so if you're using a cupcake tray, this mix will probably make more than 12 and will need a little less cooking time).
- Pop the zest & juice from the oranges in a jug, then top up with enough milk, water or orange juice to reach 250ml.
- Add in the beaten egg and oil and stir well.
- In a large mixing bowl, sift the flour, baking powder, salt, bicarb and cocoa powder together. Add the sugar and mix to combine.
- Pour the jug of wet ingredients into the bowl of dry, and quickly and smoothly fold them together.
- Spoon into the awaiting cases and bake for 20 - 25 minutes until the tops spring back when pressed, and a skewer comes out clean.
- Let cool fully before storing or freezing.
Nutrition Facts : Calories 203 kcal, Carbohydrate 30 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 156 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
CHOCOLATE ORANGE MUFFINS RECIPE
It takes just four steps to make these delicious chocolate orange muffins. Packed with orange-flavoured chocolate. This recipe makes 12 muffins
Provided by Jessica Dady
Yield Makes: 12
Number Of Ingredients 9
Steps:
- Set the oven to 200°C (gas mark 6).
- Sift the flour and baking powder into a bowl then stir in the sugar and chocolate.
- Lightly beat together the milk, eggs, orange zest and juice and sunflower oil. Stir the liquid into the dry ingredients, but take care not to over-mix or the muffins will be tough.
- Spoon the mixture into the paper cases. Bake in the centre of the oven for 15-20 mins. The muffins are cooked when they have risen and feel firm to the touch when lightly pressed in the centre. Remove from the oven and transfer to a wire rack to cool.
Nutrition Facts : @context https, Calories 221 Kcal, Sugar 14.1 g, Fat 8.4 g, SaturatedFat 2.4 g, Protein 4.7 g, Carbohydrate 31.4 g
CHOCOLATE ORANGE MUFFINS
These are very easy to make and taste gorgeous, soft and fluffy on the outside with a chocolate orange centre
Provided by rs28967
Time 25m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Heat the oven to 150deg C (fan)\160deg C (non fan). Line a deep muffin tray with 7 lareg paper muffin cases
- Sieve the flour into a bowl and stir in the sugar. Zest the orange into the bowl
- In a large jug mix together the egg, sunflower oil, milk and orange extract\flavour using a fork or wisk.
- Pour the wet ingredients into the dry and stir VERY gently together until just combined.
- Put a tablespoon of the mixture in the base of each paper case. Break a segment of chocolate in half and place two halves in the middle of each muffin. Top with the rest of the muffin mixture.
- Bake for 15 min (fan)\20 min (non fan) until risen and firm.
- For the coating, melt the rest of the chocolate orange segments over a bowl of hot water and then drizzle the chocolate on top of the muffins.
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