Chunky Chocolate Muffins Recipes
CHUNKY MONKEY CUPCAKES
Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn't get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public. Feel free to omit the frosting and just enjoy these as muffins.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Mash bananas with milk and vanilla extract until smooth.
- Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
- Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
- Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
- Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.
Nutrition Facts : Calories 529.8 calories, Carbohydrate 61.7 g, Cholesterol 78.7 mg, Fat 31.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 15.8 g, Sodium 386.7 mg, Sugar 30 g
CHUNKY CHOCOLATE ORANGE MUFFINS
Make and share this Chunky Chocolate Orange Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 52m
Yield 12 -18 muffins (approximately)
Number Of Ingredients 11
Steps:
- Preheat oven to 400° and grease muffin tin.
- In a mixing bowl, combine the butter and sugar; cream until light and fluffy (I use an electric mixer).
- Add in eggs one at a time; beat well after each addition.
- Add in sour cream, orange zest, and orange juice; combine well.
- In another mixing bowl, combine the flour, baking powder, baking soda, and chopped chocolate.
- Add to creamed mixture; stir gently just until blended.
- Spoon batter into muffin tin, filling 3/4 full.
- Bake for 18-22 minutes or until top springs back when lightly touched.
- Set aside to cool.
- Drizzle with melted chocolate.
Nutrition Facts : Calories 291, Fat 13.6, SaturatedFat 8.1, Cholesterol 59.8, Sodium 155.5, Carbohydrate 40.2, Fiber 1.1, Sugar 22.8, Protein 4
CHUNKY CHOCOLATE MUFFINS
Taken from 'Baking and Desserts' cookcook - Helpful Hints: Measuring dry ingredients when baking is very important, too much or too little of any ingredient can change the end result quite substantially. This applies especially to raising agents like baking powder, bicarbonate of soda and cream of tartar. It is a good idea to invest in a set of cooks measurig spoons and remember to use either metric or imperial measuremets. Do not mix the two when weighing out the ingredients - If you do not have a large muffin or deep bun tin, you can use an ordinary bun tin with cake cases, in which case the quantities given will make 10-12 smaller muffins.
Provided by McCarthy
Categories < 30 Mins
Time 20m
Yield 7 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/400F/Gas 5, 15 minutes before baking. Line a muffin or deep bun tin try with 7 paper muffin cases or oil the individual compartments well. Place the plain chocolate in a large heatproof bowl set over a saucepan of very hot water and stir occasionally until melted. Remove the bowl and leave to cool for a few minutes.
- Stir the sugar and butter into the melted chocolate, then the milk, vanilla essence and egg. Sift in the flour, baking powder and salt together. Add the chopped white chocolate, then using a metal spoon, fold together quickly, taking care not to overmix.
- Divide the mixture between the paper cases, piling it up in the centre. Bake on the centre shelf of the preheated oven for 20-25 minutes, or until well risen and firm to the touch.
- Lightly dust the tops of the muffins with icing sugar as soon as they come out of the oven, if using. Leave the muffins in the tins for a few minutes, then transfer to a wire rack. Serve warm or cold.
Nutrition Facts : Calories 248.9, Fat 12.1, SaturatedFat 7.2, Cholesterol 38.2, Sodium 372.5, Carbohydrate 32.7, Fiber 1.9, Sugar 13.4, Protein 5.2
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