Fudgy Chocolate Chip Muffins Recipes

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FUDGY CHOCOLATE CHIP MUFFINS



Fudgy Chocolate Chip Muffins image

Make and share this Fudgy Chocolate Chip Muffins recipe from Food.com.

Provided by Shy617

Categories     Quick Breads

Time 30m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 11

1/2 cup unsweetened applesauce
1/2 cup quick-cooking oats
1/4 cup margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa
1/2 teaspoon baking soda
1/2 cup milk chocolate chips

Steps:

  • Heat oven to 350.
  • Spray muffin tins with non stick cooking spray.
  • Stir together applesauce and oats and set aside.
  • Beat butter, sugars, egg and vanilla. Add oat mixture and blend well.
  • Combine flour, baking soda and cocoa and add to wet mixture, mixing till just combined.
  • Fold in chocolate chips.
  • Fill muffin tins 3/4 full.
  • Bake 20-24 mins or until a toothpick comes out almost clean.
  • Cool in pan 5 mins and remove to wire rack.
  • Serve warm and enjoy!

Nutrition Facts : Calories 216.1, Fat 5.8, SaturatedFat 2.2, Cholesterol 20.5, Sodium 107.2, Carbohydrate 38.3, Fiber 1.5, Sugar 26.2, Protein 3.2

FUDGY CHOCOLATE CHIP MUFFINS



Fudgy Chocolate Chip Muffins image

These muffins are a chocolatey treat thanks to the double chocolate punch of cocoa powder and chocolate chips.

Provided by LITSTER5

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

½ cup applesauce
¼ cup margarine, softened
½ cup white sugar
½ cup light brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
1 cup semi-sweet chocolate chips
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.
  • In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.
  • Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 37.9 g, Cholesterol 15.5 mg, Fat 8.6 g, Fiber 2 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 112.7 mg, Sugar 27.8 g

FUDGY BANANA MUFFINS



Fudgy Banana Muffins image

We love the flavor combination of chocolate and banana. Once when I had no chocolate chips on hand, I made these moist muffins with chunks of chocolate bars instead. My husband likes them even better this way, since they have big bites of chocolate. -Kristin Wagner, Spokane, Washington

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1 cup whole wheat flour
3/4 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 medium ripe bananas, mashed
1-1/4 cups milk
1 egg
1 tablespoon vegetable oil
2 teaspoons vanilla extract
6 milk chocolate candy bars (1.55 ounces each)

Steps:

  • In a bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, combine bananas, milk, egg, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-third full. Break each candy bar into 12 pieces; place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces; sprinkle over batter. Bake at 400° for 15 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 204 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 164mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE FUDGE MUFFINS



Chocolate Fudge Muffins image

One of Nigella's cakes that she makes for birthdays. I have adapted it a bit for muffins. It can make about 24 regular sized muffins and 48 mini muffins. It seems complicated but its worth it!

Provided by mortarandpestle

Categories     Dessert

Time 55m

Yield 24 regular muffins

Number Of Ingredients 17

400 g plain flour
250 g caster sugar
100 g light brown sugar (or muscovado)
50 g cocoa
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 eggs
150 ml sour cream
1 teaspoon vanilla essence
125 ml vegetable oil
175 g butter, melted and cooled
300 ml water
175 g dark chocolate
250 g unsalted butter
275 g icing sugar, sifted
1 tablespoon vanilla essence

Steps:

  • Preheat oven to 180C and line 12 cup muffin tin with papers.
  • In a large bowl sift together the flour, sugars, cocoa, baking powder, bicarbonate and salt.
  • In another bowl whisk together the eggs, sour cream and vanilla until blended.
  • In a third bowl, using a hand mixer, beat together the melted butter and oil until just blended then beat in the water (yes this really works).
  • Add the dry ingredients to the oil mixture all at once and mix on low speed.
  • Add the egg mixture and beat until everything is blended well.
  • Fill each muffin cup 3/4 full and bake in the oven for 20-25 minutes or until a skewer comes out clean.
  • Cool on wire rack while making icing.
  • -- To make the icing --
  • Melt the chocolate in the microwave (2-3 mins on medium) and let in cool slightly.
  • In a large bowl beat the butter until it is soft and creamy and then add the sifted icing sugar and beat again until everything is light and fluffy.
  • Gently add the vanilla and chocolate and beat until smooth.
  • Ice the cupcakes with a spatula or piping bag.

Nutrition Facts : Calories 413.4, Fat 25.5, SaturatedFat 13.5, Cholesterol 66.7, Sodium 190.5, Carbohydrate 46, Fiber 2.7, Sugar 26, Protein 4.8

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