CHOCOLATE CHIP MUFFINS
You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe.
Provided by Janice
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 37.5 g, Cholesterol 16.7 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 3.1 g, Sodium 233.1 mg, Sugar 20.3 g
CHOCOLATE CHOCOLATE-CHIP MUFFINS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 35m
Yield 12 muffins
Number Of Ingredients 10
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.
CHOCOLATE CHIP MUFFINS
Make and share this Chocolate Chip Muffins recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Quick Breads
Time 25m
Yield 12-18 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Grease twelve muffin cups.
- In a large bowl, stir together flour, sugars, baking powder, and salt.
- In another bowl, stir together milk, eggs, butter, and vanilla until blended.
- Make a well in center of dry ingredients.
- Add milk mixture and stir just to combine.
- Stir in chocolate chips and nuts.
- Spoon batter into prepared muffin cups.
- Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
- Remove muffin tin to wire rack.
- Cool for 5 minutes.
- Remove from tins to finish cooling.
- Serve warm or completely cool.
- These muffins freeze well.
DOUBLE CHOCOLATE CHIP MUFFINS
Stir chocolate chips into chocolate batter for a muffin that's twice as nice.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 muffins
Number Of Ingredients 12
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.
BEST EVER DOUBLE CHOCOLATE MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
- Into a large liquid measuring cup or bowl, add the milk, eggs, vanilla and oil. Whisk together with a fork.
- Add the liquid ingredients and mix everything together just until no streaks of flour remain.
- Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).
- Bake at 350 degrees Fahrenheit for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 260 kcal, Carbohydrate 38 g, Protein 5 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 128 mg, Fiber 2 g, Sugar 23 g
FAVORITE BANANA CHIP MUFFINS
These banana chocolate chip muffins are one of the first things my husband gets hungry for when he's home from deployment. I make sure to have the overripe bananas ready. They're a family tradition. -Kimberly Duda, Sanford, North Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt. In another bowl, whisk egg, bananas, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 172mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MOIST CHOCOLATE CHIP MUFFINS
There are literally a million chocolate chip muffin recipes on the internet... but these moist chocolate chip muffins are truly the BEST! And that's not a humblebrag; it's a simple fact! These bakery style muffins come together in a jiffy - no electric mixer required!
Provided by Ashley Manila
Categories Breakfast
Time 52m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees (F). Line a 12-cup muffin tin with paper liners and set aside.
- In a large bowl, whisk together the flour, both sugars, baking powder, salt, nutmeg, and cinnamon. Set aside.
- In a separate large bowl, add the eggs, melted butter, sour cream, milk, lemon juice, oil, and vanilla; whisk well to combined.
- Fold the wet ingredients into dry ingredients and, using a rubber spatula, and gently fold the ingredients together. To avoid over mixing, stop stirring when you can still see the slightest trace of the dry ingredients. Fold in the chocolate chips.
- Divide batter evenly among prepared muffin pan, filling the molds up all the way to the top. Sprinkle with sparkling sugar, if desired.
- Bake at 425 degrees for 8 minutes, then, keeping the muffins inside the oven, reduce to 375 degrees and continue baking for another 14 minutes, or until the tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean.
- Cool in the pan, placed on a wire cooling rack, for 15 minutes. Remove muffins from the pan and serve warm or at room temperature.
MOIST BANANA CHOCOLATE CHIP MUFFINS
Make and share this Moist Banana Chocolate Chip Muffins recipe from Food.com.
Provided by Village Cafe
Categories Breakfast
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- mix sugar and margarine together in large bowl.
- add chocolate chips and bananas and mix together.
- add all dry ingredients.
- mix vanilla to water then mix with all ingredients.
- fill muffin cups and bake at 350 degrees for 15 minutes or until knife comes out clean when inserted.
Nutrition Facts : Calories 238, Fat 10.2, SaturatedFat 2.6, Sodium 273.9, Carbohydrate 35.6, Fiber 4, Sugar 14.7, Protein 4
BAKERY STYLE CHOCOLATE CHIP MUFFINS
The BEST chocolate chip muffin recipe - soft, moist, fluffy, loaded with chocolate chips, and a perfect crispy sky-high muffin top!
Provided by Little Sweet Baker
Categories breakfast
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
- In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
- Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.
Nutrition Facts : ServingSize 1 muffin, Calories 367 calories, Sugar 31 g, Sodium 227.2 mg, Fat 15.3 g, SaturatedFat 9.2 g, TransFat 0 g, Carbohydrate 54.1 g, Fiber 2.4 g, Protein 6.1 g, Cholesterol 51.7 mg
MOIST BANANA CHOCOLATE CHIP MUFFINS
These banana chocolate chip muffins are incredibly moist and arguably the most delicious way to use up old bananas.
Provided by The Taste of Kosher
Categories Dairy Free Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F or 175°C.
- Whisk together flour, sugar, baking soda, and salt in a mixing bowl.
- Add mashed bananas, the egg, oil and vanilla. Mix until well combined.
- Add chocolate chips. Using a baking spatula mix until they are evenly distributed.
- Using a ladle, spoon the batter into paper-lined standard 12-cup muffin tin.
- Sprinkle additional chocolate chips on each muffin cup.
- Bake for 15 to 25 minutes* or until a toothpick inserted in the center comes out clean.
- Remove and let cool for 5 minutes before moving to a cooling rack.
Nutrition Facts : Calories 231 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 151 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
COPYCAT TIM HORTONS CHOCOLATE CHIP MUFFINS
I made many recipes to try and crack the copycat Canadian Tim Hortons Chocolate Chip Muffins. Our son approves and he's hard to please.
Provided by Copyright 2020 Canadian Budget Binder
Time 40m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400 degrees and grease a 6 cup jumbochocolate chip muffin tin or a 12 cup large muffin tin with cooking spray.
- Melt butter in a microwave
- Add these dry ingredients (flour, 2 cups chocolate chips, baking soda, and baking powder into a bowl.
- In a second bowl, add melted butter, sugar, eggs, buttermilk,vanilla, and mix just until combined (do not over-mix as this will produce a dense muffin), then gently fold in the yogurt.
- Add the dry ingredients to the wet ingredients and fold justuntil combined. It's ok if the batter is lumpy.
- Pour batter into muffin tins. I like to fill mine right tothe top, so they create a large top muffin. Add the leftover 1/2 cup chocolate chips to the tops of each muffin before baking
- Bake the muffin at 400 for 3-5 minutes just until you seeyour muffin top expands, then lower the oven temperature to 350 for another 15 minutes or until a toothpick comes out clean. (if the toothpick is full of chocolate, this is not an indication the muffin is done.
- You can touch the top of the muffin, and if it springs back, it is likely done. If you see your tops browning too fast, add a piece of parchment paper over the top to cover lightly for the rest of the baking.
- Let cool for 10 minutes before eating or serving.
- Enjoy these chocolate chip muffins hot or cold or freeze for 3 months.
MOIST CHOCOLATE MUFFINS
One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.
Provided by LONESTAR1
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
- Bake in 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.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 45.3 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 131.9 mg, Sugar 26.4 g
BEST CHOCOLATE CHIP MUFFINS
These are easily the BEST chocolate chip muffins - baked with a tall muffin top, moist texture, and crunchy crust.
Provided by Jenna Barnard
Categories Dessert
Time 1h36m
Number Of Ingredients 14
Steps:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and 1 cup of mini chocolate chips.
- In a separate bowl, whisk together the eggs and sour cream until completely smooth.
- Then mix in the vanilla, maple syrup, and oil followed by the butter and then buttermilk.
- Pour the wet ingredients into the bowl of dry ingredients and gently whisk to combine. Stop right when the batter is fully combined - careful not to over mix.
- Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. This will give the leaveners a head start, so each muffin bakes with a tall muffin top in the oven. If you're in a rush, you can bake the batter right away. They just won't be as domed on top.
- After 1 hour, preheat the oven to 425F and line a muffin (or cupcake) tin with 12 paper liners.
- Using an ice cream scoop, gently run the scoop through the bowl of batter. You'll notice the batter is very fluffy, so be careful not to disrupt this as you scoop. Just run the scoop through the bowl and pull out the batter. Don't mix it around or bother it too much.
- Over fill each liner just a smidge (see pictures in post for reference). You may have about 1 scoop of batter leftover which is to be expected.
- Top each muffin with a sprinkle of coarse sugar and a pile of mini chocolate chips. Really lay on those chocolate chips as they'll disperse and spread as the muffins grow (see picture in post for reference).
- Bake at 425F for 8 minutes. Then, with the oven door still closed, reduce the oven temperature to 350F and bake for another 8-10 minutes. You do not need to wait for the temperature to reach 350F to continue baking, simply just adjust the temperature down to 350F and set a timer for 8-10 minutes.
- Quickly test a muffin with a toothpick to see if they're ready, but try not to keep the oven door open for too long as you do not want the hot air to escape.
- Remove the muffins and let them cool for 10 minutes. Then, carefully transfer each muffin to a cooling rack. The muffins may stick to the pan around the bottom edges, so just use a knife to pop them loose if needed.
- Let the muffins cool for another 10-15 minutes. They're best served warm so enjoy!
MINI CHOCOLATE CHIP MUFFINS
Mini Chocolate Chip Muffins are a tasty bite sized snack recipe that is sure to please both kids and adults.
Provided by Erin
Categories Breakfast Recipes
Time 27m
Number Of Ingredients 10
Steps:
- Preheat oven to 375F.
- Dump the egg and the milk into a large mixing bowl.
- Stir until the egg is beaten.
- Add the oil and vanilla extract to the bowl.
- Stir again.
- Add the granulated sugar and the brown sugar to the bowl.
- Stir well.
- Add the all purpose flour, baking powder and salt to the bowl.
- Stir until no large lumps remain.
- Add 1 cup of the chocolate chips to the bowl.
- Stir the chocolate chips into the batter.
- Spray a miniature muffin tin well with cooking spray.
- Spoon the batter into the muffin tins filling each cup about 2/3 of the way.
- Sprinkle the remaining 1/4 cup of mini chocolate chips on top of the muffin batter in the muffin tin.
- Place the muffin tin in the oven.
- Bake the muffins until a toothpick inserted in the center comes up clean. 10 - 12 minutes.
- Remove the pan from the oven and leave the muffins to cool in the pan for 5 minutes.
- After 5 minutes, transfer the muffins to wire racks to finish cooling.
- Serve and enjoy!
Nutrition Facts : Calories 74 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 84 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHOCOLATE CHIP MUFFINS
These double chocolate chip muffins are more cake-y than some versions, but that means they keep for longer. Ideal if you're making for hungry mouths who have a few days off school.
Provided by Sarah Cook
Categories Cakes and baking
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases.
- Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.
- Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases - they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18-20 minutes until well risen and cooked.
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- In a mixing bowl combine the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Stir with a spoon to combine and set aside.
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