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 MUFFINS
Calling all chocoholics! These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack.
Provided by Jennifer Segal, adapted from Joyofbaking.com
Categories Breakfast & Brunch
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.
- In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
- In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.
- To the dry ingredients, add ¾ cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined.
- Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining ¼ cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.
- Note: If you'd like to make your own buttermilk, check out the easy method here.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Facts : ServingSize 1 muffin, Calories 324, Fat 14 g, Carbohydrate 50 g, Protein 5 g, SaturatedFat 8 g, Sugar 31 g, Fiber 3 g, Sodium 293 mg, Cholesterol 52 mg
CHOCOLATE BREAKFAST MUFFINS
These delicious muffins have a rich, deep dark chocolate taste without being overly sweet. This recipe can also make 12 giant muffins. If you want jumbo muffins, bake them for 20-25 minutes. These freeze very well. For an even richer muffin, you can sprinkle them with chocolate chips as soon as you take them out of the oven. If you want to make them a little healthier, halve the chocolate chips- they're still great! The recipe is from the test kitchen at King Arthur Flour.
Provided by blucoat
Categories Quick Breads
Time 37m
Yield 17 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
- In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.
- Scoop the batter into the prepared muffin tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.).
- Bake the muffins for about 12 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
BANANA CHOCOLATE CHIP BREAKFAST MUFFINS RECIPE BY TASTY
Here's what you need: ripe bananas, milk, quick oat, wheat flour, eggs, vanilla, cinnamon, greek yogurt, honey, dark chocolate chip
Provided by Hannah Williams
Categories Bakery Goods
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180˚C).
- In a blender, combine all ingredients except chocolate chips. Blend thoroughly, mixing up with a spoon if needed.
- Divide mixture among 12 lined muffin tins.
- Sprinkle chocolate chips on top of the muffins.
- Bake 20 minutes.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 37 grams, Fat 5 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams
More about "chocolate breakfast muffins recipes"
CHOCOLATE BREAKFAST MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (212)Total Time 45 minsServings 12Calories 330 per serving
- Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups., In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips.
- Set aside., In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar., Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined., Scoop the batter into the prepared muffin pan; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape.
- Sprinkle with pearl sugar., Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean., Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
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