Double Chocolate Mini Muffins Recipes

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DOUBLE CHOCOLATE MINI MUFFINS



Double Chocolate Mini Muffins image

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

1 cup Gold Medal™ all-purpose flour
2/3 cup sugar
1/3 cup unsweetened Dutch processed baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
1 egg
1 cup miniature semisweet chocolate chips

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

DOUBLE CHOCOLATE MINI MUFFINS



Double Chocolate Mini Muffins image

Bite-sized Double Chocolate Mini Muffins guilt-free easily serve as lunchbox treats, breakfasts-on-the-go or after school snacks.

Provided by Holley Grainger

Time 20m

Number Of Ingredients 13

¾ cup whole wheat pastry flour
½ cup uncooked oats
1 Tbsp unsweetened cocoa
¼ tsp cinnamon
⅛ tsp salt
½ tsp baking powder
¼ tsp baking soda
½ cup Greek yogurt (2% is preferred)
1/2 cup applesauce
1 egg
½ tsp vanilla bean paste (or extract)
2 Tbsp brown sugar
½ cup chopped bittersweet chocolate

Steps:

  • Preheat the oven to 350 F.
  • Combine the flour, oats, cocoa, cinnamon, salt, baking powder and soda in a medium bowl.
  • Combine the yogurt, applesauce, egg, vanilla, and brown sugar in a small bowl.
  • Pour the bowl with the wet mixture into the bowl with the dry mixture. Mix until just incorporated.
  • Gently fold in the chopped chocolate.
  • Pour mixture into a greased muffin pan. Bake at 350 F for 10-12 minutes, or until a toothpick can be cleanly removed from the muffin.
  • Allow to cool slightly before removing from pan.

DOUBLE CHOCOLATE MUFFINS



Double Chocolate Muffins image

Enjoy these easy and tasty muffins made with instant Carnation Breakfast powder!

Provided by JARRIE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 9

2 packets CARNATION BREAKFAST ESSENTIALS® Rich Milk Chocolate High Protein Powder Drink Mix
cooking spray
¾ cup milk
⅓ cup brown sugar
1 egg
3 tablespoons canola oil
1 teaspoon vanilla extract
2 cups baking mix (such as Bisquick ®)
1 cup miniature semisweet chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners; coat liners with cooking spray.
  • Mix chocolate drink powder into the milk. Stir until smooth.
  • Beat brown sugar, egg, oil, and vanilla extract together until well mixed.
  • Add chocolate milk to egg mixture and stir to combine. Add baking mix and mix well. Fold in chocolate chips. Spoon batter evenly into muffin cups, filling nearly to the top.
  • Bake until a toothpick comes out with only moist crumbs attached, 15 to 18 minutes.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 32.7 g, Cholesterol 17.4 mg, Fat 11.7 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 282.3 mg, Sugar 14.9 g

DOUBLE CHOCOLATE CHIP MUFFINS



Double Chocolate Chip Muffins image

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

1 1/4 cups all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup bittersweet chocolate chips
3/4 cup milk
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
2 large eggs

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.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS



Double Chocolate Zucchini Muffins image

Provided by Food Network

Categories     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 15

1/2 cup mashed avocado (about 1 medium)
1/4 cup milk or non-dairy milk (60 milliliters)
2 tablespoons canola oil (30 milliliters)
1 egg
1/4 cup brown sugar (50 grams)
1/4 cup granulated sugar (50 grams)
1 teaspoon vanilla extract
1 1/4 cups grated zucchini (about 1 medium)
1 1/4 cups whole wheat pastry flour or all-purpose flour (165 grams)
1/2 cup cocoa powder (60 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup mini semi-sweet chocolate chips (85 grams)

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



Ghirardelli Double Chocolate Muffins image

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

Cooking spray
2 cups all-purpose flour
1 cup Ghirardelli 100% Dutch-Process Cocoa
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 eggs
1 egg yolk
1 ½ cups granulated sugar
½ cup vegetable oil
1 ½ cups sour cream
1 tablespoon vanilla extract
1 (11 ounce) package Ghirardelli Grand Semi-Sweet Chips, divided
Coarse sugar, for tops

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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