Best Double Chocolate Muffins Recipe Recipes Recipe For Shrimp

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.

DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners; coat liners with cooking spray.
• Mix chocolate drink powder into the milk. Stir until smooth.
• Beat brown sugar, egg, oil, and vanilla extract together until well mixed.
• Add chocolate milk to egg mixture and stir to combine. Add baking mix and mix well. Fold in chocolate chips. Spoon batter evenly into muffin cups, filling nearly to the top.
• Bake until a toothpick comes out with only moist crumbs attached, 15 to 18 minutes.

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.

BEST DOUBLE-CHOCOLATE MUFFINS!

Steps:

• Set oven to 425 degrees.
• Line a deep 12-cup muffin pan with paper liners.
• Melt the chocolate squares in the microwave, stirring occasionally.
• Remove the chocolate.
• Using a wooden spoon, stir in the cocoa powder, flour, baking powder, brown sugar, semisweet, and white chocolate chips, milk, olive oil and the egg, until very well blended.
• Divide the batter among the lined muffin cups.
• Bake for 15-17 minutes, or until well risen, and firm to the touch.
• Serve warm or room-temp.

MOIST CHOCOLATE MUFFINS

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.

VEGAN DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350°F and grease 2 muffin tins with spray oil or margarine. Or, use paper liners and grease those.
• Combine the flax seed and water in a small bowl and set aside for about 15 minutes, to make a flax egg.
• Place the margarine and the applesauce in a large microwave-safe bowl, and place in the microwave for 15-second increments until the margarine is melted. Add the flax egg and the oil, and stir to combine. Slowly stir in the almond milk while whisking. Stir in the vanilla and set aside.
• In another bowl, combine the flour, cocoa powder, sugar, baking powder, and powdered egg substitute. Whisk well to make sure all of the ingredients are evenly distributed and no clumps remain.
• Add the dry mixture to the wet in two batches, stirring gently until almost combined after each addition. Add the chocolate chips and finish stirring until just combined.
• Fill the muffin cups until they are almost full, but not overflowing.
• Bake for 20-22 minutes, rotating once halfway through baking, until a toothpick inserted in the center of a muffin at the center of the pan comes out clean (unless you hit a chocolate chip - then do it again). Remove from the oven and let cool in the pan for 5 minutes, then transfer them to a wire cooling rack.

DOUBLE CHOCOLATE MINI MUFFINS

Steps:

• Heat oven to 400°F. Place mini paper baking cup in each of 24 mini muffin cups.
• In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt with whisk. In small bowl, mix buttermilk, oil, vanilla and egg with whisk. Add buttermilk mixture and chocolate chips to flour mixture, stirring gently until blended. Divide batter evenly among muffin cups, filling full.
• Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 10 minutes.

DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl add flour, sugar, cocoa, baking powder and baking soda. Mix well.
• In a medium bowl mix the egg, milk, butter and vanilla.
• Pour the milk mixture over the dry ingredients, and mix lightly, just enough to moisten.
• Set aside about 1/2 cup of white chocolate chips, and mix the rest into the batter.
• Spoon into muffin tins that have been greased or lined with paper muffin cups.
• Sprinkle reserved white chocolate chips over the tops of the muffins.
• Bake for 20 to 25 minutes.