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.
MEGA-CHOCOLATE CHIP MUFFINS
All time favorite muffins come loaded with a good dose of chocolate chips in this delicious recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat the oven to 400°. Spray each cup in muffin pan with the cooking spray, or put a paper baking cup in each muffin cup. Save for later (you will need the muffin pan in step 4).
- Put the margarine in the saucepan. Heat over low heat for about 1 minute, stirring a few times with the wooden spoon, until margarine is melted. Take saucepan off hot burner. (Or put margarine in the microwavable bowl. Cover bowl with waxed paper. Microwave on High 30 to 45 seconds or until margarine is melted.) Cool for 5 minutes.
- Crack the eggs on side of the small mixing bowl, letting eggs slip into bowl. Add melted margarine and milk to egg. Beat with the fork until well mixed.
- Put the flour, brown sugar, baking powder and salt in the large mixing bowl. Stir with the wooden spoon until mixed. Add the milk mixture to flour mixture. Stir just until flour is wet (the batter should still be a little lumpy; you don't want it to be smooth). Stir in the chocolate chips. Spoon batter into the sprayed muffin cups until cups are about 2/3 full.
- Bake 18 to 20 minutes or until the muffins are golden brown and the toothpick poked in center of muffin comes out clean.
- Use the pot holders to take muffin pan out of oven. Carefully tip pan on its side to take muffins out of cups, and put muffins on the wire cooling rack. Cool muffins on cooling rack 10 minutes before serving.
Nutrition Facts : Calories 215, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 400 mg
DOUBLE CHOCOLATE CHIP MEGA MUFFINS
Make and share this Double Chocolate Chip Mega Muffins recipe from Food.com.
Provided by lisar
Categories Quick Breads
Time 30m
Yield 12-18 muffins
Number Of Ingredients 7
Steps:
- Mix cake mix, pudding, water, eggs, oil, and almond extract until smooth.
- Stir in chocolate chips last, blend through.
- Fill muffin cups 3/4 full and bake in preheated oven at 350 degrees between 25-35 minutes until done, but do not over cook.
- This will depend on the size of the muffin cups used.
- This recipe will make 1 jumbo pan (6) and 1 regular size (6) or 12 to 18 regular size muffins.
Nutrition Facts : Calories 382.6, Fat 21.8, SaturatedFat 5.7, Cholesterol 62, Sodium 478.2, Carbohydrate 46.7, Fiber 2.1, Sugar 29, Protein 5.4
GHIRARDELLI DOUBLE CHOCOLATE MUFFINS
These double chocolate muffins packed with chocolaty goodness are sure to satisfy your sweet craving.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a muffin tin with cooking spray, wiping off any excess on the top of the tin.
- In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, begin beating the eggs and yolk on medium-high speed. Slowly stream in the sugar while beating and continue to beat until mixture is pale and thickened and ribbons down from the beater when lifted. Scrape down sides of the bowl and beater as needed.
- Beat in the oil until fully incorporated. Scrape down bowl and beater and beat in sour cream and vanilla until evenly incorporated.
- Add the dry ingredients to the wet and fold in until only a few visible streaks remain. Add 8 1/2 ounces of the chocolate chips and fold in just until all ingredients are evenly incorporated.
- Spoon the batter into prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with some of the remaining chocolate and sprinkle with the coarse sugar.
- Bake muffins in preheated oven until a toothpick inserted into the center of one comes out free of wet batter (it may come out with melted chocolate), 18 to 20 minutes. Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.
Nutrition Facts : Calories 479 calories, Carbohydrate 63.6 g, Cholesterol 57 mg, Fat 24.8 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 326.4 mg, Sugar 26.3 g
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