Double Fudge Muffins Food

DOUBLE CHOCOLATE FUDGE MUFFINS

Steps:

• Pre-heat oven to 180c (fan forced) and lightly grease a muffin tray.
• Place butter and sugar into a microwave safe container and microwave for 3 minutes. Stir throughout (but don't expect the sugar to dissolve, it won't).
• Meanwhile sift flour, baking powder and cocoa into a bowl. Make a well in the centre and add the eggs and vanilla.
• Pour in the butter mixture and gently mix with a whisk until well combined. Don't over mix. It will be ready it starts to come away from the sides of the bowl.
• Spoon the mixture into the muffin tray, filling to the top.
• Place a piece of your favourite eating chocolate in the centre of each muffin.
• Bake on centre or lower shelf of oven for 20-22 minutes until just firm. Allow to cool for 10 minutes before removing from muffin tray.
• Enjoy! These can be served at room temperature,but are even better served warm with ice cream or whipped cream.

CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.
• Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter. Set aside the remaining chocolate.
• Melt the chocolate and butter over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth. Remove from the heat and cool slightly.
• Sift the flour, cocoa, bicarbonate of soda and a pinch of salt into a large mixing bowl, add both of the sugars, mix to combine and make a well in the middle of the dry ingredients.
• Lightly whisk together the eggs, buttermilk, sunflower oil and vanilla and pour into the mixing bowl. Add the melted chocolate and butter and beat until just combined. Fold in the remaining chopped chocolate and the chocolate chips.
• Divide the mixture between the muffin tin cases and bake for about 20 minutes, or until well risen and a wooden skewer inserted into the middle of the muffins comes out with a moist crumb attached.
• Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

FUDGE MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 mini muffin tins with mini foil liners.
• Place sugar, butter, and semisweet chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in flour and salt. Remove from heat and let cool, about 10 minutes.
• Stir eggs 1 at a time into the chocolate mixture; add pecans and vanilla extract. Drop spoonfuls of batter into the prepared mini muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

DOUBLE FUDGE BANANA MUFFINS/BROWNIES

Steps:

• Preheat oven to 350ºF. Grease or line muffin tin.
• Whisk together the egg, sugar, oil, vanilla, and bananas.
• Mix the dry ingredients and add to the wet. Mix just until combined.
• Add the chocolate chips.
• Bake for about 20 minutes or until a toothpick comes out slightly sticky (to get that brownie consistency!).
• Top with your favorite frosting or fudge.

DOUBLE CHOC FUDGE BROWNIE MUFFINS

Steps:

• Preheat oven to 180 fan forced. lightly grease a cup cake tin or line with cases.
• Place the butter and sugar into a saucepan and stir until the sugar nearly dissolves.
• Sift the flour and baking powder and cocoa into a bowl.
• Make a well in the centre, add eggs and vanilla.
• Pour in the butter mixture and gently mix with a whisk.
• Sppon mixture into muffin cases, place a piece of chocolate into each muffin.
• Bake on a low shelf for 20 minutes until firm, cool for 10 minutes then flip onto cooling rack.

DOUBLE FUDGE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
• Melt first 3 ingredients in medium bowl set over saucepan of barely simmering water.
• Stir until smooth; cool slightly.
• Whisk sour cream,sugar,corn syrup,egg and vanilla into chocolate.
• Mix flour baking soda and salt in large bowl.
• Mix in 1 cup chopped chocolate and make well in center of dry ingredients.
• Add chocolate mixture to well; stir into dry ingredients until just blended (batter will be lumpy).
• Spoon batter into prepared cups, filling 3/4 full.
• Bake muffins until tester inserted in center comes out clean, about 20 minutes.
• Cool 5 minutes.
• Turn out of pan and serve warm.

FUDGE MUFFINS

Steps:

• Preheat the oven to 170-190C (Fan ovens prefer the lower temp, normal ovens the higher one).
• Add the flour, baking powder, sugar and fudge chunks together and mix well (flour can be sieved before if preferred, I find mixing the dry ingredients well together gets rid of any lumps instead).
• Melt the butter and let it cool.
• Whisk together the milk, creme fraiche, vanilla essence and egg together. It should form a thick, creamy mixture.
• Add the cooled down, melted butter to the creamy mixture and whisk well.
• Add the flour mixture to the creamy mixture and stir well with a metal spoon.
• Split the mixture into 12 muffin cases and bake for 20 mins or until golden brown. Remove from oven and leave to cool.

THE ULTIMATE CHOCOLATE BROWNIE MUFFINS

Steps:

• Set oven to 350°F.
• Line 12 muffin tins with paper liners.
• In a medium bowl combine cocoa and baking powder; mix to combine.
• Add in boiling water; mix well with a wooden spoon to combine.
• Add in the melted butter and vanilla; mix well.
• Add in the sugar, mix well with a wooden spoon.
• Stir in eggs with a wooden spoon; mix until combined.
• Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side).
• Add/mix in mini chocolate chips or walnuts (or 1 cup of both!).
• Using an ice cream scoop fill each of the muffin tins almost to the top.
• Bake for 25-30 minutes or until muffins are done, don't over bake! (might take a little longer, depending on how full the muffin tins are with the batter).
• Cool, drizzle glaze over or frost with buttercream frosting.