Killer Chocolate Chunk Muffins Food

DOUBLE CHOCOLATE CHIP MUFFINS

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.

CAPPUCCINO CHOCOLATE CHUNK MUFFINS.

Steps:

• Preheat oven to 190C/375F/Gas 5.
• In a small dish mix 1 tablespoon brown sugar with 1/4 teaspoon cinnamon. (This is to sprinkle over muffin tops prior to baking).
• Chop chocolate into small chunks and set aside.
• Bring milk, egg and sour cream to room temperature.
• Melt butter in a medium sized bowl (I give it a blast in the microwave) and set aside to cool a little.
• Into a large mixing bowl sift flour, baking powder, salt, cocoa powder and cinnamon. Whisk together, add sugars and whisk together again. Make a well in the centre and set aside.
• In a measuring jug combine milk and sour cream, mix in espresso powder then vanilla extract. Whisk in egg and finally melted butter.
• Pour into flour etc and mix with a gentle hand until batter is lumpy.
• Finally fold in chocolate chunks.
• Spoon into muffin cups and sprinkle with cinnamon sugar.
• Bake for 22 - 25 minutes or until toothpick comes out clean.

KILLER CHOCOLATE CHUNK MUFFINS

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners.
• Place the muffin tins on a baking sheet.
• In a bowl with an electric mixer, cream butter and cream cheese, until fluffy (about 3 minutes).
• Add in the both sugars (if you prefer a less sweet muffin, only add in 2/3 cups white sugar); beat until combined.
• Add in eggs and vanilla; blend well.
• Fold in sour cream.
• In a bowl, blend together the flour, cocoa, baking powder, baking soda and salt.
• Fold, do not beat into the batter (you may just mix in on low speed of mixer or by hand), making certain NOT to overmix (this is important!).
• Fold in the chocolate chips by hand.
• Using a large ice-cream scoop, scoop the muffins into the prepared muffin tin.
• Bake about 25-30 minutes, or until muffins spring back when touched, or a toothick inserted in the middle comes out clean.

CHOCOLATE CHUNK MUFFINS

Steps:

• Preheat oven to 350 F.
• Spray 3 dozen muffin cups.
• Melt the bittersweet chocolate with 1 cup of the chocolate chips in the microwave about a minute to 1 ½ minutes, stirring every 30 seconds, do not overheat.
• Combine dry ingredients.
• Combine milk and vanilla.
• In bowl of an electric mixer cream butter and brown sugar.
• Add the eggs one at a time mixing in thoroughly.
• Add the melted chocolate.
• Alternately add the flour and the milk mixtures beginning and ending with the flour.
• Fold in remaining chocolate chips.
• Drop the batter into prepared cups with muffin scoop.
• Bake 25 minutes.
• Remove from muffin tins immediately to cooling rack.
• Makes 3 dozen muffins.

CASHEW NUT BUTTER CHOCOLATE CHUNK MUFFINS.

Steps:

• Preheat oven to gas 4/350F/180°C.
• Grease and line muffin tin.
• Chop chocolate into bite size pieces and set aside.
• Pour milk and vanilla extract into small jug, mix and set aside.
• Using the spoon and not scoop method, measure out flour. In a medium bowl, sift flour, baking powder, baking soda and salt. Mix and set aside.
• In a large mixing bowl cream butters. Add sugar and cream again until light and fluffy.
• Lightly beat egg in a small dish then beat into batter in two stages, until well combined.
• Re sift flour into batter and mix in three steps alternating with milk, and ending with flour. Batter should be smooth.
• Finally fold in your lovely chocolate chunks.
• Spoon into prepared muffin cups 3/4 full and bake for 20-22 minutes.
• This recipe makes 5 large or 6 regular sized muffins. If making large, extend baking time by 3-5 minutes.

COLOSSAL CHOCOLATE CHUNK MUFFINS

Steps:

• Preheat oven to 400*.
• Line 12 muffin cups (2 1/2 x 1 1/4 inches) with paper baking liners.
• Beat eggs slightly in a large bowl and stir in remaining ingredients except for chocolate, until moistened.
• Fold in chocolate.
• Divide dough evenly among muffin cups.
• Bake for 17 to 19 minutes or until golden.

KILLER MOCHA MUFFINS

Steps:

• Preheat oven to 350°F.
• Line a 12-cup muffin tin with paper liners.
• In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
• Dissolve espresso or coffee in hot water. Set aside.
• In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and add eggs, buttermilk, dissolved coffee, and vanilla extract or Kahlua .
• Stir till partially mixed, then stir in melted chocolate mixture until the batter is almost smooth then stir in the chocolate chunks and nuts if using, mixing just until everything is incorporated.
• Spoon batter into lined muffin cups 2/3 full. Bake for about 16-20 minutes, or until a tester inserted into the center comes out clean.
• Cool muffins before serving at room temperature or slightly warm.