CHOCOLATE CHIP MUFFIN TOPS
Chocolate Chip Muffin Tops are what I like to call Muffin Cookies. They are scooped and baked like cookies but have the taste and texture of muffins. Light, fluffy and full of mini chocolate chips. These are perfect for brunch or dessert!
Provided by Karli Bitner
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Cream the butter and sugar together until well combined.
- Add in the egg and mix thoroughly.
- Add the flour, baking powder and salt. At this point, the 'batter' should resemble a packaged muffin mix. It will be very very dry.
- Slowly add in the milk and mix until the batter is smooth.
- Fold in the chocolate chips.
- Using a cookie scoop, scoop the batter onto a parchment paper lined cookie sheet.
- The muffin tops will spread, be sure to leave space on the pan for them to spread!
- Bake at 400° for 10-12 minutes or until they bounce back when touched.
- Cool for a few minutes before serving. Can be served hot or cold. Store in an airtight container.
DOUBLE CHOCOLATE CHIP MUFFINS
Stir chocolate chips into chocolate batter for a muffin that's twice as nice.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 muffins
Number Of Ingredients 12
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.
JUMBO LARGE TOP CHOCOLATE CHIP (OR BLUEBERRY) MUFFINS
Sometimes regular sized muffins just aren't good enough. This recipe is already doubled, and for use in a jumbo muffin tin that holds 6 muffins. These are for large topped muffins, so each section will be filled to the top. The photos I provided have decorative green sugar on top of the chocolate chip muffins. It was all I had on hand and is bigger then normal sugar. The other photos are of Blueberry muffins.
Provided by KinMa
Categories Breads
Time 39m
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, oil, milk, sugar and extract (remember no extract if you are making blueberry muffins. It will be too moist) together on medium speed with a mixer. I add a little extra of the oil and milk so the muffin isn't too dry. Just a little overflowing from the cups. (again, not needed if you are making blueberry muffins.
- Mix flour, baking powder, and salt together in other bowl.
- Combine and mix with mixer.
- Once all mixed together add Chocolate Chips and mix with spoon. The 1 1/4 cup may sound like a lot but it really isn't. Add nuts if you wish. Make sure its mixed well. (here is where you add blueberries if you wish to make blueberry muffins. Don't add too many ore they'll be kinda gross).
- Fill each cup ALL the way to the top for a bigger topped muffin.
- Bake at 400 degrees for 29 minutes.
Nutrition Facts : Calories 740.5, Fat 32.4, SaturatedFat 10.1, Cholesterol 67.7, Sodium 678.8, Carbohydrate 106.3, Fiber 3.8, Sugar 52.8, Protein 11.4
CHOCOLATE CHIP MUFFINS
You won't believe how easily and quickly you can have chocolate chip muffins on the table using this recipe.
Provided by Janice
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 37.5 g, Cholesterol 16.7 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 3.1 g, Sodium 233.1 mg, Sugar 20.3 g
BLUEBERRY MUFFIN TOPS
Categories Bread Milk/Cream Breakfast Brunch Dessert Bake Kid-Friendly Blueberry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 17
Steps:
- Make batter:
- Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
- Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
- Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
- Divide batter among 12 muffin cups, spreading evenly.
- Make topping and bake muffins:
- Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
- Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
- Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
- *Available at cookware shops and cooking.com.
CHOCOLATE CHIP MUFFIN TOPS
Steps:
- Preheat oven to 350 degrees. Grease muffin pan. In small bowl combine flour baking powder and salt. In electric mixer bowl cream butter and sugar. Add eggs and beat until smooth. Gradually add dry ingredients and buttermilk. Blend well. Add chips and raisins. Divide batter evenly into muffin cups. Bake for 20 to 25 minutes. Cool in pan 5 minutes before removing.
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- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla, and mix to combine.
- Add about a third of the flour mixture to the bowl of the mixer, and mix to combine. Add half the buttermilk and mix to incorporate. Repeat until all the flour and buttermilk are added and the batter is smooth. Add the chocolate chips to the batter, and fold in gently.
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