Otis Spunkmeyer Chocolate Chocolate Chip Muffins Recipe 45 Food

OTIS SPUNKMEYER CHOCOLATE CHOCOLATE CHIP MUFFINS RECIPE - (4/5)

Steps:

• Preheat oven to 400°F. Spray 12 muffin liners with Pam. In a double boiler or microwaveable bowl combine first three ingredients and melt over simmering water or in microwave. Cool to lukewarm. In a large bowl combine sour cream, sugar, syrup, egg and vanilla extract; mix well. Pour lukewarm chocolate mixture into egg mixture and blend well. In a medium bowl mix together flour, baking soda and salt. Add to chocolate mixture, blending well. Fold in chocolate chips. Add batter to prepared muffin liner. Bake for 20 minutes. Remove from pan immediately. Serve warm.

OTIS SPUNKMEYER CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400 degrees F. Spray 12 muffin liners with Pam/.
• In a double boiler or microwaveable bowl combine first three ingredients and melt over simmering water or in microwave. Cool to lukewarm.
• In a large bowl combine sour cream, sugar, syrup, egg and vanilla extract; mix well. Pour lukewarm chocolate mixture into egg mixture and blend well.
• In a medium bowl mix together flour, baking soda and salt. Add to chocolate mixture, blending well. Fold in chocolate chips. Add batter to prepared muffin liner. Bake for 20 minutes. Remove from pan immediately.
• Serve warm.

LIKE OTIS SPUNKMEYER CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Put 19 muffin cup liners in regular sized muffin pans.
• In microwave, for 1 minute, melt the first 3 ingredients- semisweet chocolate, baking chocolate and butter.
• Stir.
• Microwave a little more if needed.
• Add sour cream and brown sugar, stir.
• Add Karo syrup, egg and vanilla and stir.
• Add flour, soda and salt and stir.
• Add chocolate chips.
• Fill muffin cups 1/2 to 2/3 full.
• Bake 10-15 minutes.
• Don't overbake.

INCREDIBLE ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350, have eggs at room temperature Cream butter and sugar in a mixing bowl until light and fluffy. Add the eggs and mix on medium until incorporated.
• Add grated orange zest, flour, baking soda, baking powder and sour cream, mix inches Add orange juice and chocolate chips, mix on low for about 30-45 seconds, until mixed well.
• Fill greased muffin pan cups a little more than half full, bake at 350 for 12 min or more, until cake tester comes out clean - depends on your oven, should be between 12 and 15 minutes; mine usually takes 13 minutes
• Enjoy!

OTIS SPUNKMEYER'S CHOCOLATE CHIP COOKIES

Steps:

• Combine flour and baking powder in a small bowl, mix with a whisk, and set aside.
• Melt butter and shortening together.
• Mix together both sugars, salt and vanilla in a large mixing bowl and pour melted butter mixture over.
• Beat well.
• Add each egg separately, beating until creamy.
• Add flour mixture 1/2 cup at a time while beating.
• Stir in nuts and chocolate chips.
• Refrigerate for 1 hour in a covered bowl.
• Preheat oven to 375° Drop cookies by large rounded tablespoonful onto a greased cookie sheet and bake for 10 to 12 minutes or until golden brown.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
• Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.

CHOCOLATE CHIP MUFFINS

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.