Healthy Deep Dark Chocolate Muffins Food

DEEP DARK OLD RECIPE BRAN MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
• Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

HEALTHY CHOCOLATE MUFFINS

Steps:

• Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
• In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
• In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
• With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don't leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!

HEALTHY CHOCOLATE MUFFINS

Steps:

• First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
• Next, place dry ingredients into a medium bowl and mix.
• Then, in a small bowl, mash 1 large banana. Measure it and add 1 cup to a large bowl.
• Crack 2 eggs into the large bowl and whisk with mashed banana. Add maple syrup, almond milk, and vanilla extract and mix until combined.
• Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
• Fill each muffin about 3/4 of the way full (these are going to be big muffins) and sprinkle on a few more chocolate chips. Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
• Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

THE MOST PERFECT DEEP DARK CHOCOLATE MUFFINS

Steps:

• Preheat your oven to 350F / 180C Prepare a muffin tin with liners. You can use the tulip liners or the regular accordion-style muffin liners. Just keep in mind if you use the tulip liners, they make a slightly bigger muffin and need to be baked longer. For a loaf: 9 x 5" / 23cm loaf tin. (And if you're making a loaf the bake time is MUCH longer - plan on 35+ mins).
• Over a double boiler melt ¾ cup / 130g of the chopped dark chocolate until barely melted. Remember in the words of Mary Berry, "chocolate melts in your pocket" so it doesn't need to be a scorching heat to melt - shoot for a medium / low heat, and turn off the heat when your chocolate is almost melted but you still see chunks of chocolate. Keep stirring until melted and then remove the bowl from the heat. Set aside to cool.
• While chocolate is melting, make your instant cup of coffee.
• Combine the liquids in one big bowl: coffee + buttermilk. Set aside.
• Beat together butter, sugar and vanilla until light and fluffy in a stand mixer with the paddle attachment. About 7 mins. Don't forget to scrape down the sides, and whip together again so it's completely smooth and incorporated.
• Add eggs one at a time, beating well after each addition. (Scrape down the sides of the bowl again, making sure everything is incorporated.)
• Whisk your dry ingredients together in a separate bowl: flour, cocoa powder, baking soda and salt.
• Add dry ingredients slowly to the butter / sugar / egg mixture until barely incorporated.
• Slowly add the buttermilk / coffee mixture, and scrape down the sides of the bowl (and the bottom of the bowl!) until it's all barely incorporated. Take care not to overmix.
• Take the bowl off of your stand mixer and grab a rubber spatula.
• Slowly fold in the cooled melted chocolate, and the chopped chocolate.
• Separate the batter into prepared muffin tin with liners or loaf tin.
• For muffins: bake for about 20-25 mins or until a toothpick comes out with crumbs, but not wet batter. For loaf tin, bake for 45-55mins. (Maybe longer?) or until a toothpick comes out with crumbs but not wet batter. If the loaf seems to be getting too brown on top tent it with foil and continue baking until done.
• Enjoy warm, as is, or warm with a tiny smear of salted butter or for something really special, a blob of freshly whipped cream slightly sweetened. When you enjoy these warm the chocolate is still melty and wonderful and it's all just heaven.
• These muffins keep tightly sealed for about 3 days at room temperature or 5-7 days in the fridge.

THE ULTIMATE HEALTHY CHOCOLATE MINI MUFFINS

Steps:

• Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the maple syrup and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 3 tablespoons of mini chocolate chips.
• Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 15-18 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

HEALTHIER DEEP DARK OLD RECIPE BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper muffin liners.
• Whisk wheat bran, four, baking soda, and salt together in a bowl. Beat eggs in another bowl. Add yogurt, sugar, molasses, and applesauce to eggs; whisk until smooth. Stir bran mixture and chopped raisins into yogurt mixture until no dry lumps remain. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

DOUBLE DARK CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees, and line 12 muffin cups with liners. Set aside.
• In a medium bowl sift together the flour, salt, baking powder, and baking soda. Set aside.
• In a large mixing bowl whisk together the oil, brown sugar, hot water, and cocoa powder.
• Whisk in the eggs and vanilla.
• Stir in one third of the dry ingredients, and one third of the Greek yogurt. Repeat until all is mixed in. Do not over mix. Just mix until it all comes together.
• Fold in one cup of the chocolate chips. Using an ice cream scoop, evenly scoop the batter into all the muffin cups, filling them 3/4 of the way full. Press the remaining 1/2 cup of chocolate chips, into the tops of the batter.
• Bake for 7 minutes at 400 degrees. Then lower the temperature to 350 degrees for 10 to 12 minutes. Baking them at a high temperature to begin with yields the high rise.
• Allow to cool for 5 minutes, before removing them to a cooling rack, to cool the rest of the way.

BEST EVER HEALTHY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
• In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, coconut oil, coconut sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
• Pour batter evenly into prepared muffin pan-I spread mine into 10 muffin cups for large, full muffins, but you can do 12. Optionally, top with chocolate chips. Lightly press chips into batter.
• Bake for 26-32 minutes. Mine took 29 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done. Place muffin pan on a cooling rack to cool for 30 minutes. Gently remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1.5 hours. Enjoy! Storing instructions below.

DARK CHOCOLATE CHERRY MUFFINS

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).

DOUBLE CHOCOLATE MUFFIN RECIPE

Steps:

• Line a muffin tin with liners or grease well. Preheat the oven to 350°F.
• Using a large mixing bowl combine the flour, baking powder, baking soda, salt, sugar and sifted cocoa. Whisk to combine.
• In the bowl of an electric stand mixer, fitted with the paddle attachment, mix the cream cheese until soft and fluffy. Add the applesauce and mix until combined. Add eggs one at a time mixing in between each addition.
• Add 1/3 of the dry ingredients to the cream cheese mixture and mix until combined. Repeat with 2 more additions until the wet ingredients and dry ingredients are combined. Add the chocolate chips and mix on low until dispersed.
• Fill each muffin cup 2/3 for a medium-sized muffin or 3/4 full for a larger domed muffin. Garnish with additional chocolate chips. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
• Remove the muffins from the pan when you can without burning your fingers, about 5 minutes. Let cool on a baking rack.

CHOCOLATE BREAKFAST MUFFINS

Steps:

• Preheat the oven to 400°F Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
• In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
• In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.
• Scoop the batter into the prepared muffin tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.).
• Bake the muffins for about 12 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.

CHOCOLATE BANANA MUFFINS

Steps:

• If using coconut oil, melt it now and let it come to room temperature. (If using canola oil, skip this step.)
• Preheat the oven to 325 degrees F. Line a standard muffin pan with paper or silicone muffin cups, then lightly coat the cups with nonstick spray.
• In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Set aside.
• In a mixing bowl, add the mashed banana (if you are mashing the banana directly in the mixing bowl, double check that you have the correct amount), then whisk in the eggs, milk, honey, brown sugar, vanilla, and oil. If the oil resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts.
• Make a well in the center of the dry ingredients and pour the wet ingredients into it. With a rubber spatula or wooden spoon, stir gently and patiently to combine. The batter will look dry at first but will begin to come together as you go. It will also be thick and shaggy, which is just right. Stop as soon as the dry ingredients disappear and don't over mix. Fold in the chocolate chips.
• Scoop the batter into the prepared muffin pan; the cups will be quite full and the tops will dome when the bake. Sprinkle with extra chocolate chips if desired.
• Bake the muffins for 22 to 26 minutes, or until a toothpick inserted in the center of a muffin in the center of the pan comes out clean without any wet batter clinging to it. Test a few times to make sure the muffins are cooked through (and that what stuck to the toothpick was in fact batter and not a melted chocolate chip).
• Remove the muffins from the oven and place them on a wire rack. Let cool in the pan for 3 minutes. Then, using a dull knife or fork to help you out, gently remove the muffins from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers. Enjoy!

DARK CHOCOLATE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 375℉. Line a 12-cup muffin tin with paper liners or grease lightly with baking spray. Set aside.
• Whisk together the pumpkin, vanilla, and egg in a large mixing bowl until completely combined. Stir in the olive oil and milk. Add the sugars, and whisk until smooth.
• Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined and no streaks of flour remain. Be careful not to over mix.
• Use a medium cookie scoop to divide the batter among the prepared muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-18 minutes, rotating once, until the muffin tops are nicely domed, and a cake-tester inserted into the center of the muffins comes out clean.
• Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature. Enjoy!!

DOUBLE CHOCOLATE BLACKBERRY MUFFINS

Steps:

• Preheat the oven to 400F and prepare the muffin tins by either lining 12-14 cups with paper liners or greasing them well.
• Melt the butter in a microwave safe bowl, and set it aside to cool. Place the eggs and buttermilk out to slightly come to room temperature. You don't want them to sit out for long, just long enough to take the refrigerator chill off.
• Sift the glour, cocoa powder, baking powder and soda, and salt together. Stir in the sugar, then create a well in the center of the dry ingredients.
• Stir together the melted butter, eggs, buttermilk, and vanilla extract until they are well mixed. Pour the wet ingredients into the well in the dry, and fold them together until the ingredients are combined. Fold in the berries and chocolate chips, then scoop the batter into the prepared muffin tins.
• Bake for 18-20 minutes, or until a toothpick inserted the center comes out clean or with just a few 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!

DEEP DARK CHOCOLATE JUMBO MUFFIN CAKE-ETTES WITH WHOLE WHEAT FLOUR

Steps:

• Mix all together in a large mixing bowl for two minutes, then add one cup boiling water.
• Divide batter amongst 12 'jumbo muffin cups' (two pans of six cups) which have been greased or sprayed with non-stick spray.
• Bake at 350 F for about 20 minues, or until done.
• Invert onto wire rack to cool, and store in an air-tight container after cooling for a while.
• Enjoy! Good with milk poured over top (better for you), or served with ice cream (worse for you - LOL!) :)

CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350 F (180 C).
• Grease medium sized muffin tins and place 10 paper cases onto them
• Beat the eggs with sugar, mix in the sifted flour, cocoa powder, baking powder, vanilla and milk. Mix well but do not overbeat!
• Fold in the melted butter, then add the creme fraiche
• Lastly stir in the chocolate chunks after that..
• Scoop with a spoon to fill in the paper cases.
• Bake at 350 F/180 C in the upper middle rack of the oven . Bake for approximately 30-35 minutes. Use a wooden pick to insert in center , it should come out clean.

HEALTHY DEEP DARK CHOCOLATE MUFFINS

Steps:

• Coat a 12 cup muffin pan with cooking spray.
• In a mixing bowl, add the flour, cocoa powder, hot strong brewed coffee,splenda (or stevia), baking soda, and salt; stir to combine.
• In another bowl, add the buttermilk, applesauce, eggs, oil and vanilla; whisk until blended.
• Add the liquid ingredients to the dry ingredients. Mix just until well combined, do not overmix.
• Pour batter evenly into muffin cups.
• Bake at 375 degrees for 20-25 minutes or until pick comes out clean.

HEALTHY DOUBLE DARK CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with non-stick cooking spray.
• In a medium bowl, whisk together the all-purpose flour, the whole wheat flour, cocoa powder, baking soda and salt.
• In a large bowl, whisk together the banana or applesauce, yogurt, sugar, maple syrup, egg, oil, and vanilla. Whisk until well-blended.
• Add the flour mixture to the banana or applesauce mixture and stir just until flour is incorporated. Do not over-mix. Fold in the chocolate chips.
• Fill each muffin cup about 3/4 full. Bake 22 to 23 minutes or until tops of muffins spring back when lightly touched.
• Cool completely and remove from pan.