Killer Chocolate Chunk Muffins Recipes
CHOCOLATE CHUNK MUFFINS
Categories Chocolate Dairy Dessert Bake Kid-Friendly Back to School Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 14 (1/2-cup) muffin cups with paper liners.
- Melt unsweetened chocolate and 1/2 cup semisweet chunks in a metal bowl set over a pan of barely simmering water, stirring. Remove bowl from heat and cool slightly.
- Whisk together flour, baking soda, and salt. Whisk vanilla into milk in another bowl.
- Beat butter with brown sugar in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Add melted chocolate and beat well. Mix in flour and milk alternately in batches, scraping down side of bowl and beginning and ending with flour. Fold in remaining chunks.
- Divide batter among lined muffin cups (fill empty cups halfway with water). Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean, 22 to 25 minutes total. Cool muffins in pans on racks 15 minutes, then invert onto racks to cool.
CHOCOLATE CHUNK MUFFINS
These are the ultimate muffins for all chocolate lovers. These melt in your mouth muffins won't last long. They are fantastic!
Provided by Janice
Categories Quick Breads
Time 40m
Yield 36 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Spray 3 dozen muffin cups.
- Melt the bittersweet chocolate with 1 cup of the chocolate chips in the microwave about a minute to 1 ½ minutes, stirring every 30 seconds, do not overheat.
- Combine dry ingredients.
- Combine milk and vanilla.
- In bowl of an electric mixer cream butter and brown sugar.
- Add the eggs one at a time mixing in thoroughly.
- Add the melted chocolate.
- Alternately add the flour and the milk mixtures beginning and ending with the flour.
- Fold in remaining chocolate chips.
- Drop the batter into prepared cups with muffin scoop.
- Bake 25 minutes.
- Remove from muffin tins immediately to cooling rack.
- Makes 3 dozen muffins.
Nutrition Facts : Calories 206.3, Fat 10.8, SaturatedFat 6.4, Cholesterol 38, Sodium 153.9, Carbohydrate 27.6, Fiber 1.1, Sugar 20.9, Protein 2.4
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