MOIST CHOCOLATE MUFFINS
One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.
Provided by LONESTAR1
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 45.3 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 131.9 mg, Sugar 26.4 g
ZUCCHINI, BANANA, AND FLAXSEED MUFFINS
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
- Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS
The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!
Provided by Fiestaqueen
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 39.9 g, Cholesterol 16.3 mg, Fat 8 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 2.3 g, Sodium 240.8 mg, Sugar 23.5 g
MOIST CHOCOLATE FLAX MUFFINS
Due to my low carb lifestyle, I've been experimenting with many flax muffin recipes. I came up with this chocolate version that uses pumpkin to help keep it moist. They are also yummy for my gluten free friends! I will also add grain sweetened chocolate chips as a treat and to make these even better. (They won't be gluten free anymore with grain-sweetened chips).
Provided by joeknee
Categories Lunch/Snacks
Time 40m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 12
Steps:
- Oven 350 degrees. Makes 9 muffins.
- Mix first 5 ingredients and set aside.
- In medium sized microwave safe bowl, add the chocolate block and slowly, gently melt in microwave, stirring every ten seconds. Dont burn the chocolate. Finish the melting by vigorously stirring in the bowl.
- Add in the baking powder. If it cools down, heat for a couple seconds in the microwave and then add one egg. Stir until completely blended. (This takes patience and time). Once blended, add the other two eggs and mix well. Add the remaining ingredients and combine.
- Add wet to dry and mix well. Let batter set for a few minutes while you prepare pans for 9 cupcakes. (I use silicone cupcake liners).
- Place batter evenly in liners with an ice cream scoop. Bake at 350 degrees for 20 minutes or until the top is firm to touch. Cool completely and store in ziplock bag in fridge (remember there is no sugar to preserve them).
Nutrition Facts : Calories 132.7, Fat 10.9, SaturatedFat 2.3, Cholesterol 71.4, Sodium 143.4, Carbohydrate 5.8, Fiber 3.6, Sugar 1.2, Protein 5.2
FUDGY CHOCOLATE BANANA FLAX MUFFINS
This is not your average breakfast muffin. Imagine a fudgy brownie-chocolatey, rich-but these are sweetened with just bananas, applesauce, and cocoa powder.
Provided by Daphne Oz
Categories HarperCollins Healthy Seed Chocolate Muffin Breakfast Dessert Bake Banana New Year's Day
Yield Makes 12-14 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Line a large muffin pan with paper liners.
- Using the paddle attachment on a stand mixer, a hand mixer, or two forks, cream the oil and sugar. Add the bananas, applesauce, vanilla, and water and beat until smooth. Beat in the eggs.
- In a separate large bowl, whisk together the flour, cocoa powder, wheat germ, flaxseed, baking soda, and salt. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the chocolate chips.
- Spoon the batter into the muffin liners until they are almost full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out just damp with small crumbs attached. Place the muffins on a cooling rack and let them cool for at least 5 minutes before digging in!
MOIST CHOCOLATE MUFFINS
A simple and yummy way to satisfy your chocolate thirst! Kinda like a brownie but lighter and not as rich. It's great for breakfast or anytime you feel like :) To lower the fat content, opt for light margarine instead of butter!
Provided by koko-girl
Categories Quick Breads
Time 45m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Remember to preheat oven to 175 degrees Celcius before starting.
- In a large/medium bowl mix in the dry ingredients (flour, baking powder, cocoa powder, and salt).
- Melt the butter/margarine with the 2 ounces of chocolate in the microwave in another bowl.
- Should take around 30-40 seconds depending on the type of microwave.
- (Check after 30 seconds and add on the time if not melted).
- When melted, take out the bowl and slowly (becareful to not spill the liquid) blend together the chocolate and butter/margarine until well mixed.
- Make sure no chocolate is left stuck at the bottom of the bowl.
- Set aside and let it cool for 1 minute.
- When cooled, combine the chocolate yogurt into the same bowl and carefully mix them together until the liquid is quick thick.
- If the bowl is not large enough, transfer this mixture to a slight bigger one.
- Afterwards, add in the sugar and mix well.
- Pour this wet mixture into the flour mixture and slowly blend the two together.
- Do not over mix.
- The result should be quick sticky and thick.
- Leave it aside.
- Now in separate bowl, beat the egg whites until it forms soft peaks.
- Fold the egg whites into the flour's thick mixture until well blended.
- But again, don't overmix to let the air escape from the mixture.
- Spoon batter equally into the muffin tins (12).
- Bake for around 20 minutes.
- Check the readiness by poking a toothpick into a muffin nearest you.
- If the center comes out clean then it's done.
- If not, bake for another 5-10 minutes.
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- Place a rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners.
- Place a medium heat-proof bowl over a pan of simmering water. Add butter and half of the chocolate. Heat gently, stirring often, until chocolate is almost completely melted. Remove from heat and continue stirring, allowing the residual heat to melt the chocolate the rest of the way. Let the mixture cool for 5 minutes.
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