Cashew Nut Butter Chocolate Chunk Muffins Recipes
CHOCOLATE CHOCOLATE CHIP NUT MUFFINS
These are the best chocolate muffins you will ever have!
Provided by Marais Leon
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 59.1 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 4.2 g, Sodium 180 mg, Sugar 38.5 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!
CHOCOLATE CHUNK MUFFINS
"...a muffin to eat while still warm and the chocolate is gooey"
Provided by baden140679
Time 35m
Yield Makes Muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C. Line 24 muffin tins with muffin cases.
- Mix together eggs and sugar until light and fluffy. Add yogurt and butter, and mix until combined.
- In a seperate bowl combine the flour, cocoa, baking powder and bicarbonate of soda. Sieve into the egg mixture and mix well with the hand mixer.
- Add chocolate chunks and stir them in with a spoon.
- Spoon the mixture into 24 muffin cases. Bake for 15 minutes. Remove from the tins and cool on the wire rack.
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
CHOCOLATE CASHEW CLUSTERS
People are crazy about these cashews coated in toffee and three kinds of chocolate. They make gift-giving sweet and simple for me!-Virginia Sauer, Wantagh, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 pounds.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 101 calories, Fat 7g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
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