BEST EVER DOUBLE CHOCOLATE MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
- Into a large liquid measuring cup or bowl, add the milk, eggs, vanilla and oil. Whisk together with a fork.
- Add the liquid ingredients and mix everything together just until no streaks of flour remain.
- Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).
- Bake at 350 degrees Fahrenheit for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 260 kcal, Carbohydrate 38 g, Protein 5 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 128 mg, Fiber 2 g, Sugar 23 g
DOUBLE CHOCOLATE CHIP MUFFINS
These fudgy muffins are the perfect companion for your morning cup of coffee.
Provided by Southern Living Test Kitchen
Time 50m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Spray 18 regular-size muffin cups (in 2 [12-cup] muffin pans) heavily with cooking spray; set aside. Whisk together brown sugar, granulated sugar, melted butter, and eggs in a large bowl until combined. Whisk in sour cream, milk, and vanilla until thoroughly combined.
- Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Using a spatula or wooden spoon, stir flour mixture into sugar mixture just until combined. Gently stir in bittersweet chocolate chips.
- Divide batter evenly among prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with 1/2 teaspoon semisweet chocolate chips. Bake in preheated oven until a wooden pick inserted in center comes out with a few slightly fudgy crumbs, 17 to 19 minutes. Cool muffins in pan 10 minutes. Remove from pan. Serve warm or at room temperature.
DOUBLE CHOC-CHIP MUFFINS
This is my favourite muffin recipe of all! I eat these muffins all the time and they are quick and easy to make.
Provided by Polly_Waffle_Kid
Categories Dessert
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 C and prepare muffin pan by greasing or fill with paper liners.
- In large bowl mix the eggs, oil, milk and vanilla.
- In smaller bowl mix the flour, sugar, cocoa, baking powder, salt and chocolate chips.
- Combine wet and dry mixtures and fold together gently until just mixed.
- Spoon into prepared pan and sprinkle choc chips of top of each. Bake at 200C for 20 minutes.
- Remove from pan and cool on rack. These are nice sprinkled with extra chocolate chips on top of each muffin before baking.
Nutrition Facts : Calories 245.7, Fat 13.1, SaturatedFat 3.2, Cholesterol 33.9, Sodium 210.7, Carbohydrate 29, Fiber 1.2, Sugar 12.3, Protein 4.2
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Steps:
- Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
- Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
- Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
- Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
- Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.
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
DOUBLE CHOCOLATE CHERRY MUFFINS
I was trying to think of a way to use my overabundance of Bing cherries last summer. I have an obsession with muffins, so I started brainstorming, and thus was born these wonderful, chocolaty muffins.
Provided by kjstrom
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
- Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
- Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 54.3 g, Cholesterol 40.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 311.6 mg, Sugar 31.9 g
DOUBLE CHOCOLATE BANANA MUFFINS
Combining two favorite flavors-rich chocolate and ripe bananas-makes these muffins doubly good. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Whisk together the first 6 ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 11g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
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