Easy Fast Chocolate Cup Muffin Food

SUPER EASY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°F.
• Combine milk and lemon juice in a bowl, set aside.
• In a medium microwaveable bowl combine flour, sugar, and butter.
• Microwave on high for 30 seconds.
• With a fork crumble.
• Set aside 1/2 cup of mixture.
• Beat an egg into milk. Add baking soda, let froth.
• Add to flour mixture.
• Add chocolate chips.
• Stir until just combined - do not overmix.
• Divide evenly in paper lined muffin pan (12).
• Sprinkle with set aside streusel.
• Bake 20 minutes.

CHOCOLATE CHOCOLATE-CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

EASY DEVILS FOOD CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350-F.
• Line a standard muffin tin with a dozen, 2-1/2 inch, cup-cake paper baking cups.
• In a mixing bowl, add the flour, cocoa powder, sugar, baking powder and salt. Mix dry ingredients well with whisk or wooden spoon.
• In another mixing bowl add the milk, yogurt, vegetable oil, eggs and vanilla extract. Mix well with whisk or wooden spoon until blended.
• Add the liquid ingredients to the dry ingredients along with 1/2 of the chocolate chips.
• Stir until dry ingredients are just moistened. Careful not to over mix.
• Pour batter into 12 muffin cups. Fill each almost to the top.
• Sprinkle the other half of the chocolate chips evenly into the filled muffin cups.
• Bake at 350-F for 20 to 25-minutes or until a toothpick comes out clean when inserted into center of muffin.
• Cool before serving.
• Makes 12 (2-1/2inch) muffins.

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.

CHOCOLATE MUFFINS

Steps:

• Preheat oven to 210°C / 410°F (190°C fan). Place shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
• Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
• Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
• Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
• Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it's smooth, don't mix excessively. (Note 7)
• Add chocolate chips: Stir in most of the chocolate chips - reserve approx 1/4 cup for topping.
• Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
• Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
• Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
• Lower oven, 20 minutes: Turn oven DOWN to 190°C / 375°F (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they're ready. Don't confuse melted chocolate with raw batter!
• EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!

EASY, FAST CHOCOLATE CUP MUFFIN

Steps:

• Combine egg, flour, melted butter, cocoa, and sugar in a large microwave-safe cup and mix thoroughly. Cook in the microwave for about 2 minutes.