DARK CHOCOLATE MINI MUFFINS
Make and share this Dark Chocolate Mini Muffins recipe from Food.com.
Provided by Marie Frank
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Coat 18 muffin cups with nonstick cooking spray; set aside.
- In a bowl combine flours, sugars, cocoa powder, soda, and 1/4 teaspoons salt. Make a well in center of flour mixture; set aside.
- In another bowl combine milk, applesauce, oil, molasses, vinegar, and vanilla. Add to the flour mixture. Stir just until moistened (batter should be lumpy). Stir in half the chocolate pieces.
- Spoon batter into prepared muffin cups, filling each cup a little over half full. Sprinkle with remaining chocolate pieces. Bake for 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on rack for 5 minutes. Remove from muffin cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months. Reheat to serve.
Nutrition Facts : Calories 106.9, Fat 2.1, SaturatedFat 0.7, Cholesterol 0.2, Sodium 145.3, Carbohydrate 21, Fiber 1.4, Sugar 8.7, Protein 2.3
CHOCOLATE CHIP MINI MUFFINS
My kids love when I make these yummy muffins. After trial and error of several muffin recipes, I've come up with what I think is my favorite one. Enjoy!
Provided by MW
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 55m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
- Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
- Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.
Nutrition Facts : Calories 122 calories, Carbohydrate 17.5 g, Cholesterol 8.8 mg, Fat 5.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.6 g, Sodium 118.7 mg, Sugar 8.9 g
DOUBLE CHOCOLATE MINI MUFFINS
Looking for a bread recipe? Then bake these chocolate mini muffins that are made using Gold Medal® all-purpose flour - perfect to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Place mini paper baking cup in each of 24 mini muffin cups.
- In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt with whisk. In small bowl, mix buttermilk, oil, vanilla and egg with whisk. Add buttermilk mixture and chocolate chips to flour mixture, stirring gently until blended. Divide batter evenly among muffin cups, filling full.
- Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 10 minutes.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
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DARK CHOCOLATE MINI MUFFINS - BETTER HOMES & GARDENS
From bhg.com
3.5/5 (9)Calories 39 per servingTotal Time 38 mins
- Preheat oven to 350 degree F. Coat about forty-eight* 1-3/4-inch or eighteen 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a bowl combine flours, sugars, cocoa powder, soda, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside. In another bowl combine milk, applesauce, oil, molasses, vinegar, and vanilla. Add to flour mixture. Stir just until moistened (batter should be lumpy). Stir in half the chocolate pieces.
- Spoon batter into prepared muffin cups, filling each mini pan cup about two-thirds full or regular cups just over half full. Sprinkle with remaining chocolate pieces. Bake for 8 to 10 minutes for mini or about 15 minutes for regular muffins or until a wooden pick inserted near center comes out clean. Cool in pan on rack for 5 minutes. Remove from muffin cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months. Reheat to serve. Makes about 48 mini or 18 regular muffins.
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