CHOCOLATE MUFFINS
Mega moist, fudgy chocolate muffins made with cocoa and chocolate chunks for double the chocolate! Easy to make, decadent and absolutely delicious!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Place a rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners.
- Place a medium heat-proof bowl over a pan of simmering water. Add butter and half of the chocolate. Heat gently, stirring often, until chocolate is almost completely melted. Remove from heat and continue stirring, allowing the residual heat to melt the chocolate the rest of the way. Let the mixture cool for 5 minutes.
- Meanwhile, in a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- To the bowl with the cooled chocolate, whisk in the coffee, yogurt, egg, vanilla extract until smoothly combined. Pour the wet mixture into the bowl with the dry ingredients. With a rubber spatula, stir to combine. Stop as soon as the flour disappears.
- Stir in the remaining chopped chocolate. Divide the batter evenly between the 12 muffin cups.
- Bake the muffins for 16-20 minutes, until a toothpick inserted into center of a muffin comes out clean without any wet batter clinging to it. Place the pan on a cooling rack and cool in the pan for 5 minutes, then carefully unmold the muffins and transfer to the rack to finish cooling completely. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 muffin, Calories 231 kcal, Carbohydrate 32 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Fiber 2 g, Sugar 13 g
CHOCOLATE FUDGE MUFFINS
One of Nigella's cakes that she makes for birthdays. I have adapted it a bit for muffins. It can make about 24 regular sized muffins and 48 mini muffins. It seems complicated but its worth it!
Provided by mortarandpestle
Categories Dessert
Time 55m
Yield 24 regular muffins
Number Of Ingredients 17
Steps:
- Preheat oven to 180C and line 12 cup muffin tin with papers.
- In a large bowl sift together the flour, sugars, cocoa, baking powder, bicarbonate and salt.
- In another bowl whisk together the eggs, sour cream and vanilla until blended.
- In a third bowl, using a hand mixer, beat together the melted butter and oil until just blended then beat in the water (yes this really works).
- Add the dry ingredients to the oil mixture all at once and mix on low speed.
- Add the egg mixture and beat until everything is blended well.
- Fill each muffin cup 3/4 full and bake in the oven for 20-25 minutes or until a skewer comes out clean.
- Cool on wire rack while making icing.
- -- To make the icing --
- Melt the chocolate in the microwave (2-3 mins on medium) and let in cool slightly.
- In a large bowl beat the butter until it is soft and creamy and then add the sifted icing sugar and beat again until everything is light and fluffy.
- Gently add the vanilla and chocolate and beat until smooth.
- Ice the cupcakes with a spatula or piping bag.
Nutrition Facts : Calories 413.4, Fat 25.5, SaturatedFat 13.5, Cholesterol 66.7, Sodium 190.5, Carbohydrate 46, Fiber 2.7, Sugar 26, Protein 4.8
DOUBLE CHOCOLATE FUDGE MUFFINS
This is a very easy and delicious treat to make. It is very popular with family and friends, including those that aren't big on sweets.
Provided by Tracek
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 337.6, Fat 19.1, SaturatedFat 11.2, Cholesterol 115, Sodium 146.7, Carbohydrate 38.1, Fiber 1.4, Sugar 25.2, Protein 4.6
FUDGE MUFFINS
Sweet and simple, vanilla fudge cakey goodness!
Provided by pipsywoo102
Time 40m
Yield Makes Muffins
Number Of Ingredients 9
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.
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
SPIDER WEB CHOCOLATE FUDGE MUFFINS
Special Hallowe'en chocolatey bakes for lucky trick or treaters - you can make ahead and freeze
Provided by Angela Nilsen
Categories Dessert, Treat
Time 45m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Preheat the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10 paper muffin cases. Break the chocolate into a heatproof bowl, add the butter and liquid. Melt in the microwave on Medium for 30-45 seconds (or set the bowl over a pan of gently simmering water). Stir and leave the mixture to cool.
- Mix the flour, bicarbonate of soda and both sugars in a bowl. Beat the egg in another bowl and stir in the soured cream, then pour this on the flour mixture and add the cooled chocolate. Stir just to combine - don't overmix or it will get tough.
- Spoon the mixture into the cases to about three quarters full. Bake for 20 minutes until well risen. Loosen the edges with a round-bladed knife, let them sit in the tins for a few minutes, then lift out and cool on a wire rack.
- For the topping, make two piping bags out of greaseproof paper (or cut the ends off two clean plastic bags). Break the dark and white chocolate into separate bowls and melt in the microwave on Medium for 2 minutes (or over a pan as in step 1). Put 2 spoonfuls of dark chocolate in one bag and the same of white chocolate in the other.
- Working with one muffin at a time, spread with dark chocolate from the bowl, letting it run down a bit, then pipe four concentric circles of white chocolate on top. Using a small skewer, drag through the circles at regular intervals, from the centre to the edge, to create a cobweb effect. Repeat with four more muffins. On the remaining five, spread over the white chocolate and decorate with the dark. Best eaten the day they're made - even better while the chocolate's soft.
Nutrition Facts : Calories 349 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
FUDGY CHOCOLATE CHIP MUFFINS
These muffins are a chocolatey treat thanks to the double chocolate punch of cocoa powder and chocolate chips.
Provided by LITSTER5
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.
- In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.
- Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 37.9 g, Cholesterol 15.5 mg, Fat 8.6 g, Fiber 2 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 112.7 mg, Sugar 27.8 g
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