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
MOIST CHOCOLATE MUFFINS
These moist chocolate muffins are incredibly easy to make and come together in less than 30 minutes! The muffins turn out decadent, moist, and fluffy with nice domed tops.
Provided by Bettie
Time 25m
Number Of Ingredients 10
Steps:
- Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
- Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, and oil until well combined.
- Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This process will go quickly, and should only take about 10 stirs to complete. Fold in the chocolate chips at this point. Do not over-mix your batter or your muffins will be dense and dry.
- Divide the batter between the muffin cups filling them almost all the way up. Top with more chocolate chips if desired.
- Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.
DOUBLE CHOCOLATE MUFFINS
Easy Double Chocolate Chip Muffins! Super moist and tender and loaded with chocolate! These are the best chocolate muffins ever!
Provided by Kelley Simmons
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Grease a standard size muffin pan or line with paper liners and set aside.
- In a large mixing bowl combine flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl combine brown sugar, sour cream or greek yogurt, vegetable oil, vanilla and eggs.
- In a small bowl whisk together hot coffee and cocoa powder to make a smooth paste. Allow to cool for 5 mins.
- Slowly add the coffee and cocoa mixture to the wet ingredients and combine.
- Next add the wet ingredients and the chocolate chips to the dry ingredients. Fold with a rubber spatula to combine. Do not over mix.
- Divide the batter between the muffin tins.
- Bake for 10 minutes then lower the oven to 350 and cook for an additional 8-10 minutes.
- Allow the muffins to cool for 5 minutes in the pan then transfer them to a wire rack to cool completely.
Nutrition Facts : Calories 300 kcal, Carbohydrate 36 g, Protein 4 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 35 mg, Sodium 122 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
DOUBLE CHOCOLATE BAKESHOP MUFFINS
When you have to have chocolate in the morning, these are the perfect fix. The melted butter in the batter helps to make them rich and cake-like in flavor and texture, but they are not cupcake-sweet. If you eat them warm the chocolate chips will be soft and gooey, for double the chocolate pleasure. Perfect with a glass of cold milk or a cup of hot cappuccino. This recipe is from Small Batch Baking.
Provided by Vyrianna
Categories Quick Breads
Time 45m
Yield 2 jumbo muffins, 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheat the oven to 350ºF. Lightly grease only the bottoms of 2 jumbo muffin cups; then rub a little of the butter around the rim of each cup. (This will help them to form a rounded top.) Set the muffin pan aside.
- Place the melted butter, buttermilk, vanilla, and egg in a small bowl and whisk to blend. Set the mixture aside.
- Place a large fine-mesh sieve over a medium bowl. Place the flour, cocoa powder, sugar, baking powder, and salt in the sieve, and sift the ingredients into the bowl. Toss in the chocolate chips. Add the buttermilk mixture all at once and stir just until the dry ingredients are moistened. Spoon the batter into the prepared muffin cups, dividing it evenly between them; they should be about three-quarters full. Fill the empty muffin cups halfway with water to prevent them from scorching.
- Bake the muffins until a toothpick inserted into the center of one comes out clean, 25 to 30 minutes.
- Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the empty muffin cups and let them cool, upright, on the wire rack for at least 10 minutes before serving. Server warm or at room temperature (They are best eaten the day they are baked but will keep for up to 1 day in a plastic bag at room temperature.).
- NOTE: To make regular-sized muffins, grease the bottom and rims of 4 standard muffin cups. Spoon the batter into the cups and bake as directed until a toothpick inserted in the center of one comes out clean, 15 to 18 minutes.
Nutrition Facts : Calories 1056.8, Fat 64.5, SaturatedFat 38.8, Cholesterol 285.7, Sodium 1038.8, Carbohydrate 117.8, Fiber 6.7, Sugar 73.5, Protein 14.2
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