Choc Chip Muffins Recipes

WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
• Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
• Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
• Fill 2/3 of each prepared muffin cup with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 2 minutes. Serve warm.

CHOCOLATE CHIP MUFFINS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
• In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
• Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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.

CHOCOLATE CHIP MUFFINS

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.

CHOCOLATE CHOCOLATE-CHIP MUFFINS

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.

BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
• Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

BANANA-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
• In large bowl, mash bananas with fork.
• Whisk in egg, milk, granulated sugar, and brown sugar.
• In separate bowl, combine flour, baking soda, and salt.
• Add flour mixture to banana mixture and combine well.
• Fold in chocolate chips and walnuts.
• Spoon equal amounts of batter into 12 muffin cups.
• Bake 20 minutes or until toothpick inserted in center comes out clean.
• Allow to cool slightly in pan, then remove to wire rack.

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.

CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
• Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
• Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
• In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
• Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
• In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
• Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
• Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
• Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

CHOCOLATE CHIP MUFFINS

Steps:

• preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
• Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
• In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
• Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
• after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.

TRADITIONAL CHOCOLATE CHIP MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill 12 paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

CHOCOLATE CHIP OATMEAL MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25 minutes.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.