Fudgychocolatechipmuffins Recipes
FUDGY CHOCOLATE CHIP MUFFINS
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
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
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
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
Rich fluffy muffins made with top quality cocoa
Provided by jillyr666
Time 40m
Yield Makes 12 muffins
Number Of Ingredients 0
Steps:
- Heat oven to 170C. Sieve the flour, cocoa and baking power into a bowl, add the sugar
- In a jug whisk together the eggs, milk, oil and vanilla extract until it is full of bubbles
- Add liquid to dry ingredients and mix together with an electric mixer until smooth, add the chocolate chips and fudge chunks and mix until they are distributed evenly
- Spoon into muffin cases and place on tray in the oven. Cook for 20-30 mins or until firm to touch and tops have split (though they don't always split). Take out of oven and leave to stand on rack for 5-10 mins and then eat warm.
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- In a mixing bowl, stir the flour, sugar, cocoa powder, baking powder, baking soda and salt until thoroughly combined.
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5/5 (8)Calories 387 per servingCategory Breakfast, Dessert, Snack
- Preheat your oven to 425 degrees and prepare your muffin tin with liners, or grease it with non-stick cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and chocolate chips and set it aside.
- Add the dry ingredients to the wet mixture and use a spatula to gently fold the mixture together, just until combined. Be careful not to over-mix the batter.
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4.9/5 (47)Total Time 45 minsCategory BreakfastCalories 313 per serving
- In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
- Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
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5/5 (12)Total Time 21 minsCategory Breakfast, Dessert, SnackCalories 355 per serving
- Preheat the oven to 350°F. Spray muffin tin with nonstick cooking or baking spray or line with baking cups.
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
- Pour buttermilk into a large measuring cup. Add melted butter, eggs and vanilla and whisk together with a fork.
- Pour buttermilk mixture into flour mixture and stir together with a spoon. Stir in most of chocolate chips, reserving a few to sprinkle on top as decoration.
DOUBLE CHOCOLATE MUFFINS - SALLY'S BAKING ADDICTION
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4.7/5 (90)Total Time 40 minsCategory Breakfast
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
- Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
- Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky.
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Cuisine AmericanTotal Time 35 minsCategory Breakfast & BrunchCalories 348 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Whisk in the eggs, followed by the sour cream. Add the dry ingredients and whisk until evenly combined. Stir in 2/3 cup of the chocolate chips.
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Estimated Reading Time 2 mins
- In a large bowl, whisk flour, both cocoa powders, both sugars, baking soda, baking powder and salt together until thoroughly combined. In a separate bowl, whisk together eggs, buttermilk, vanilla and oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir until almost combined, then add hot coffee. Keep stirring until everything is just combined. Reserve 2 tbs of chocolate chips to sprinkle on top and gently fold in the rest. You don't want to over-mix or you will have tough muffins.
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- Double Chocolate Chip Muffins will stay fresh for up to 4 days stored in an airtight container at room temperature. Muffins can be frozen up to 3 months.
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