CHOCOLATE CHIP PECAN MUFFINS
These chocolate chip pecan muffins muffins are a little healthier with the addition of whole wheat flour and very moist from the pudding!
Provided by mommyluvs2cook
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Combine 1 cup all-purpose flour, whole wheat flour, white sugar, brown sugar, pudding mix, baking powder, and salt in a large bowl. Beat milk, oil, and egg together in a separate bowl. Stir into flour mixture until combined.
- Coat chocolate chips with 1 tablespoon flour and fold into the batter. Fold in pecans. Fill muffin cups 3/4 full of batter.
- Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool in the tin briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 49.9 g, Cholesterol 15.3 mg, Fat 17 g, Fiber 3 g, Protein 5 g, SaturatedFat 3.8 g, Sodium 354.4 mg, Sugar 30.5 g
CHOCOLATE CHIP PECAN PIE MUFFINS
I kicked up the recipe for Pecan Pie Muffins this morning and came up with this. They are really rich with the addition of the chocolate chips.
Provided by Miss Erin C.
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine pecans, brown sugar, flour and chocolate chips.
- Make a well in center of mixture.
- Beat eggs until foamy.
- Stir together eggs and butter.
- Add to dry ingredients.
- Stir until moistened.
- Spoon batter into cups, makes 4 large muffins, or 6 smaller muffins.
- Mix topping ingredients together.
- Sprinkle on top of each muffin.
- Bake at 350°F 20-25 minutes.
- Remove from pan immediately.
- Serve warm.
PECAN-PIE MUFFINS
Steps:
- Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
- In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
- In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
- Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.
CHOCOLATE CHIP OATMEAL MUFFINS
I saw this recipe in a newspaper years ago and have changed it quite a bit. I make these muffins at least once a month and get many requests for the recipe. -Cheryl Bohn, Dominion City, Manitoba
Provided by Taste of Home
Time 35m
Yield 12 muffins.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 261 calories, Fat 13g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 199mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE-PECAN CUPCAKES
These Chocolate-Pecan Cracker Cupcakes are inspired by a local restaurant's pie recipe. They are rich and yummy! If your marshmallow frosting is too thin, add more powdered sugar, and if it's too thick, add a little milk or heavy cream. -Bonnie De Jong, Holland, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line 12 muffin cups with foil liners. Place egg whites, baking powder and vanilla in a large bowl; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating just until stiff but not dry. Gradually fold in grated chocolate, crackers and pecans., Fill prepared cups. Bake on lowest oven rack until puffed and tops appear dry (some tops may fall), 13-15 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, confectioners' sugar and vanilla until smooth. Gently fold in marshmallow creme. If centers of cupcakes have not already collapsed, gently press center with a small spoon to open cavity inside. Fill cupcakes; top with additional chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 263 calories, Fat 12g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 153mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-PECAN MUFFINS WITH CHOCOLATE SAUCE
This is a chocolate-pecan muffin recipe that I made for my family after I got home from school. It's easy to make and really warms you up on a cold day! I thought it was a perfect treat right before Thanksgiving. You can sprinkle the muffins with confectioners' sugar when they're done baking, if you like.
Provided by cy999
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
- Combine flour, sugar, butter, milk, eggs, vanilla extract, baking soda, and salt in a large mixing bowl. Mix using a rubber spatula until combined; set aside.
- Place chocolate chips, milk, and vanilla extract in a microwave-safe bowl. Stir. Microwave until melted, about 30 seconds. Mix together until it is a thick, dark chocolate sauce. Stir into flour mixture until completely combined and light brown in color.
- Spoon batter into the prepared muffin cups, filling each 1/2 to 3/4 full. Place a candied pecan onto the top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 31.1 g, Cholesterol 35 mg, Fat 8.9 g, Fiber 1 g, Protein 3 g, SaturatedFat 5.2 g, Sodium 185.4 mg, Sugar 19.6 g
CHOCOLATE & PECAN MUFFINS
Delicious chocolate muffins
Provided by tweety_anja
Time 45m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C/ 375F/ Gas mark 5.
- Put the flour, baking powder, salt, cocoa powder, pecans, sugar and chocolate chips in a large bowl. In a separate bowl, whisk together the corn oil, eggs, milk and vanilla extract, then pour onto the dry ingredients. Beat all the ingredients together until just smooth.
- Spoon the mixture into the paper cases. filling three quarters full. Bake in the preheated oven for 25-30 minutes or until well risen and a skewer inserted into the middle of a muffin comes out clean. Remove from the oven, transfer to a wire rack and allow to cool slightly.
- The muffins are best slightly warm but will keep for up to 4 days in an airtight container or be frozen for up to 2 months.
CHOCOLATE STREUSEL PECAN MUFFINS
A very rich and chocolaty muffin, this is perfect with a cup of hot tea or coffee or as a snack. I use semi-sweet chips myself because the milk chocolate makes for a very sweet muffin; just sub a bag of semi sweet chips.
Provided by JanetB-KY
Categories Quick Breads
Time 40m
Yield 12 Muffins
Number Of Ingredients 15
Steps:
- FOR TOPPING:.
- COMBINE flour, brown sugar, cinnamon and 2 tablespoons melted butter butter in small bowl with fork until mixture resembles coarse crumbs; stir in pecans.
- FOR MUFFINS:.
- PREHEAT oven to 375° F; grease or paper-line 12 muffin cups.
- COMBINE 1 cup morsels, milk and 3 tablespoons butter in a microwave safe bowl; microwave on full power for about 60 seconds and then stir until morsels are melted and mixture is smooth; if not fully melted, put back in for 10 second intervals.
- COMBINE flour, sugar, baking powder, cinnamon, pecans and remaining morsels in large bowl.
- COMBINE egg, vanilla extract and melted morsel mixture in small bowl; stir into flour mixture just until moistened.
- Spoon into prepared muffin cups, filling 2/3 full then sprinkle with Topping.
- BAKE for 20 to 25 minutes then cool in pan for 5 minutes; remove to wire rack to cool completely.
Nutrition Facts : Calories 211.7, Fat 13.4, SaturatedFat 4.5, Cholesterol 32.2, Sodium 109.1, Carbohydrate 20.8, Fiber 1.4, Sugar 9.1, Protein 3.3
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