Triple Chocolate Chip Muffins Recipes

CHOCOLATE CHIP MUFFINS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
• In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
• Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

TRIPLE CHOCOLATE MUFFINS

Steps:

• preheat the oven to 200 c / 400 f / gas mark 6. Break the chocolate into a bowl and heat over a pan of simmering water untill melted.
• Sift the flour and baking powder into a bowl. In a separate bowl add the muscado sugar, melted chocolate,butter,milk and eggs and mix well. Crefully fold in the flour, taking care to not over mix. Stir in the chocolate chips.
• Spoon the mixture into paper muffin casesand bake for 25 minutes or until muffins have risen and are firm to touch. remove from the oven and cool for 5 minutes.
• serve warm or cold

TRIPLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
• Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth and chocolate has melted. Cool for 5 minutes, then whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
• Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine- make sure there are no flour spots at the bottom of the bowl. Fold in the chocolate chips. Batter will be thick.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

TRIPLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 200C/Gas Mark 6 and fill a 12 bun muffin tray with paper cases.
• Weigh out the dry ingredients into a large bowl with the exception of the 50g of chocolate chips which will be usedone for the muffin topping. (If you prefer, a higher rise on your muffins only add 100g of chocolate chips in total into the mix) Pour all the liquid ingredients into a large jug or bowl.
• Mix both bowls together with large spoon. DO NOT OVERMIX. It will be a lumpy but runny batter. Spoon into the muffin cases.
• Sprinkle the chocolate chips on top and then cook for 20 mins or until risen and springy.
• Dust with icing sugar if you wish for a nice finish.

TRIPLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 160 celcius.
• Prepare 5 cm muffin pans.
• Sift flour, cocoa and baking powder together.
• Add brown sugar, choc dots and white choc dots.
• Combine milk, melted butter, vanilla and eggs. Mix through the dry ingredients until all are combined.
• 3/4 fill each muffin case and bake for 20 - 25 minutes.
• when baked, cool in tin for 10 minutes before removing to wire rack.
• Enjoy warm or cold.
• Freezes well.

TRIPLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to moderate (180ºC., 350ish) Line 12 x 1/3-cup hole muffin pan with paper cases.
• Sift flour into large bowl, and stir in sugar.
• Melt chocolate and butter.
• Stir in cocoa and cool for 5 minutes.
• Whisk sour cream, vanilla and eggs in a jug.
• Make a well in the dry ingredients.
• Stir in chocolate and sour cream mixtures until just combined.
• Spoon batter into pan so each hole is ½ full.
• Press 2 Rolos into the centre of each.
• Spoon the remaining mixture to 2/3 fill each hole.
• Bake for 15-20 Minutes.