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
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.
DOUBLE-CHOCOLATE SALTED CARAMEL MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with nonstick liners. Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl; stir in the chopped chocolate. Whisk the milk, vegetable oil and eggs in a small bowl until smooth; stir into the flour mixture until just combined.
- Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until the edges are just set but the centers are still loose, 8 to 10 minutes. Working quickly, drop 1 heaping teaspoon dulce de leche into the center of each muffin. Return to the oven and bake until the batter rises over the dulce de leche and a toothpick inserted into a muffin (but not into the dulce de leche) comes out clean, 10 to 15 minutes.
- Finely grate chocolate over the tops of the hot muffins and sprinkle with flaky salt. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Steps:
- Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
- Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
- Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
- Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
- Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.
DOUBLE-CHOCOLATE MUFFINS
Whole wheat flour and high-fiber cereal are the goodies tucked in a chocolate-lover's sweet muffin.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In medium bowl, mix crushed cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 17 g, TransFat 0 g
DOUBLE CHOCOLATE BANANA OATMEAL MUFFINS (FIBER)
I managed to modify a recipe that I found on here so that it was healthier and lower fat. They still tastes really good, almost the same as the original besides the addition of the oatmeal. A tip with the banana's, they are easier to cook with after they have been frozen. Just stick them straight in the microwave on defrost for a bit then cut off the top (don't peel them) and squeeze out the pulp. It's practically premashed.
Provided by KatKatia
Categories Quick Breads
Time 30m
Yield 25-30 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix together the first six ingredients.
- Mix together all of the wet ingredients in a separate bowl, make sure to mix well.
- Stir the two separate mixtures together using the "dump" method until just moistened (It will be lumpy).
- Fold in the chocolate chips and the nuts if using.
- Fill greased on paper lined muffin tins 3/4 full.
- Bake for 20 to 25 min, test before taking out.
DOUBLE-CHOCOLATE MUFFINS
Whole wheat flour and high-fiber cereal are the goodies tucked in a chocolate-lover's sweet muffin. From the fiberOne.com Web Site.
Provided by KelBel
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In medium bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 187, Fat 7.4, SaturatedFat 1.8, Cholesterol 18.7, Sodium 216.2, Carbohydrate 31.4, Fiber 4.6, Sugar 17.3, Protein 4
CHOCOLATE FIBER MUFFINS
A filling, high fiber snack that makes you feel like you're having a treat. For an extra treat, top with a ration of Nutella. :)
Provided by Queen Bead
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Mix buckwheat flour, flax, and water. Let stand.
- Preheat oven to 350°F Line two muffin trays with paper baking cups. Spray with oil or Pam.
- In a separate bowl, mix all dry ingredients.
- Add vanilla, oil, vinegar, and eggs to buckwheat mixture. Blend well.
- Add liquids to dry ingredients and mix well.
- Fill cups about 2/3 full.
- Bake for 20 - 30 minutes, or until toothpick inserted comes out clean.
Nutrition Facts : Calories 130, Fat 6.7, SaturatedFat 0.8, Cholesterol 15.5, Sodium 159.7, Carbohydrate 15.6, Fiber 3.1, Sugar 8, Protein 3.1
IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS
The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!
Provided by Fiestaqueen
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 39.9 g, Cholesterol 16.3 mg, Fat 8 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 2.3 g, Sodium 240.8 mg, Sugar 23.5 g
DOUBLE-CHOCOLATE FIBER MUFFINS
Make and share this Double-Chocolate Fiber Muffins recipe from Food.com.
Provided by Poison_Ivy
Categories Breakfast
Time 37m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 10
Steps:
- 1.Coat about 15 muffin cups with nonstick cooking spray.
- 2In a mixing bowl, add the flour, cocoa powder,sugar, baking soda, and salt; stir to combine.
- 3In another bowl, add the milk, applesauce, eggs, and vanilla; whisk until blended.
- 4Add the liquid ingredients and 1/2 cup chocolate chips to the dry ingredients.
- 5 gently fold until incoporated, do not to overmix.
- 6 Pour batter evenly into muffin cups.
- 7Sprinkle remaining chocolate chips evenly over muffin batter.
- 8Bake at 400 degrees for 20-22 minutes or until pick comes out clean.
- 9Place pan on a wire rack to cool for a few minutes before removing muffins from pan.
Nutrition Facts : Calories 126.2, Fat 3.7, SaturatedFat 2, Cholesterol 0.4, Sodium 277.4, Carbohydrate 22.5, Fiber 4.4, Sugar 4.8, Protein 5.5
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- Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin or jumbo 6-cup muffin tin with paper liners. Set aside.
- In a bowl, whisk together the flour, ¼ cup of the cocoa powder, baking powder, baking soda, and salt; set aside.
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