Chocolatemallowmuffins Recipes

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MOIST CHOCOLATE MUFFINS



Moist Chocolate Muffins image

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

2 cups all-purpose flour
1 cup white sugar
¾ cup chocolate chips
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 egg
1 cup plain yogurt
½ cup milk
1 teaspoon vanilla extract
½ cup vegetable oil
¼ cup chocolate chips

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



Chocolate Muffins image

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

2 large eggs
1 cup low fat buttermilk (see note)
2 teaspoons vanilla extract
1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
⅔ cup natural unsweetened cocoa powder, such as Hershey's
1¼ cups light brown sugar, packed (be sure it is fresh with no hard lumps)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1cup semi-sweet or bittersweet chocolate chips
1 stick (½ cup) unsalted butter, melted and slightly cooled

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 MUFFINS



Chocolate Muffins image

Recipe video above. Chocolate muffins that truly taste of chocolate and stay fresh for days are a rarity! This recipe delivers, thanks to some tidy tricks including hot milk to bloom the cocoa, and a little coffee to enhance the chocolate flavour (you won't taste the coffee). Using brown sugar, oil, sour cream and less egg meanwhile is the secret to keeping the crumb ultra-moist and tender!

Provided by Nagi

Categories     Muffin     Sweet

Number Of Ingredients 12

1 3/4 cups plain flour (all-purpose flour) ((Note 1))
1 1/4 tsp baking soda / bi-carb ((Note 2))
1/2 tsp salt
1/2 cup Dutch process cocoa powder (, sifted (Note 3))
1 tbsp instant coffee granules / powder (, optional (Note 4))
3/4 cup milk (, full fat, HOT)
1/2 cup canola oil ((or veg or other neutral flavoured oil))
1 cup brown sugar (, packed (Note 5))
1 tsp vanilla extract
3/4 cup sour cream (or thick plain yogurt (fridge-cold fine, Note 6))
1 large egg ((55-60g / 2oz) (fridge-cold fine, Note 6))
1 1/2 cups dark chocolate chips ((US: semi-sweet chips))

Steps:

  • Preheat oven to 210°C / 410°F (190°C fan). Place shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
  • Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
  • Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
  • Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
  • Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it's smooth, don't mix excessively. (Note 7)
  • Add chocolate chips: Stir in most of the chocolate chips - reserve approx 1/4 cup for topping.
  • Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
  • Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
  • Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
  • Lower oven, 20 minutes: Turn oven DOWN to 190°C / 375°F (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they're ready. Don't confuse melted chocolate with raw batter!
  • EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!

Nutrition Facts : Calories 345 kcal, Carbohydrate 45 g, Protein 4 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 246 mg, Fiber 2 g, Sugar 27 g, UnsaturatedFat 10 g, ServingSize 1 serving

DOUBLE-CHOCOLATE MUFFINS



Double-Chocolate Muffins image

For a better-for-you treat, try these extra-chocolatey muffins. Avocado stands in for some of the oil in the recipe, providing healthy fat and a super-tender crumb. Whole-wheat flour brings extra fiber and makes them more filling.

Provided by Lauryn Tyrell

Time 35m

Yield Makes 10

Number Of Ingredients 14

1/4 cup mashed ripe avocado
1/4 cup safflower or avocado oil
1/4 cup pure maple syrup
1/4 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (we use Diamond Crystal)
1/2 cup milk
2 tablespoons Dutch-process cocoa powder
1 cup spelt or whole-wheat flour
1/2 cup bittersweet-chocolate chips, plus more for topping
Sanding sugar, for topping

Steps:

  • Preheat oven to 350°F and line 10 muffin cups with paper liners. In a large bowl, whisk together avocado, oil, maple syrup, and brown sugar. Whisk in egg, vanilla, baking powder, baking soda, salt, and milk.
  • Whisk in cocoa powder, then stir in flour until combined. Fold in chocolate chips. Divide among cups and bake 10 minutes. Sprinkle with a few more chocolate chips and sanding sugar; return to oven and bake until a tester inserted in centers comes out clean, 8 to 10 minutes more. Let cool and serve, or store, covered, at room temperature up to 3 days.

MOIST CHOCOLATE MUFFINS



Moist Chocolate Muffins image

A simple and yummy way to satisfy your chocolate thirst! Kinda like a brownie but lighter and not as rich. It's great for breakfast or anytime you feel like :) To lower the fat content, opt for light margarine instead of butter!

Provided by koko-girl

Categories     Quick Breads

Time 45m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups plain unbleached flour or 1 1/2 cups all-purpose flour
1/2 cup whole wheat flour (just to add a bit fiber)
3/4 cup melted butter or 3/4 cup margarine
1 (150 ml) container chocolate yogurt
3 tablespoons baking powder
1/4 teaspoon salt
1 cup sugar
2 ounces unsweetened chocolate (I use Hershey's)
1/4 cup cocoa
3 medium egg whites
1 teaspoon vanilla

Steps:

  • Remember to preheat oven to 175 degrees Celcius before starting.
  • In a large/medium bowl mix in the dry ingredients (flour, baking powder, cocoa powder, and salt).
  • Melt the butter/margarine with the 2 ounces of chocolate in the microwave in another bowl.
  • Should take around 30-40 seconds depending on the type of microwave.
  • (Check after 30 seconds and add on the time if not melted).
  • When melted, take out the bowl and slowly (becareful to not spill the liquid) blend together the chocolate and butter/margarine until well mixed.
  • Make sure no chocolate is left stuck at the bottom of the bowl.
  • Set aside and let it cool for 1 minute.
  • When cooled, combine the chocolate yogurt into the same bowl and carefully mix them together until the liquid is quick thick.
  • If the bowl is not large enough, transfer this mixture to a slight bigger one.
  • Afterwards, add in the sugar and mix well.
  • Pour this wet mixture into the flour mixture and slowly blend the two together.
  • Do not over mix.
  • The result should be quick sticky and thick.
  • Leave it aside.
  • Now in separate bowl, beat the egg whites until it forms soft peaks.
  • Fold the egg whites into the flour's thick mixture until well blended.
  • But again, don't overmix to let the air escape from the mixture.
  • Spoon batter equally into the muffin tins (12).
  • Bake for around 20 minutes.
  • Check the readiness by poking a toothpick into a muffin nearest you.
  • If the center comes out clean then it's done.
  • If not, bake for another 5-10 minutes.

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