CAPPUCCINO CHOCOLATE CHUNK MUFFINS
Instant cappuccino mix, brewed coffee and cinnamon flavor these moist chocolate-studded muffins. Serve them as part of breakfast, as a dessert or as a tasty snack.
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield Makes 1 doz. or 12 servings, 1 muffin each.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Mix flour, dry cappuccino mix, the sugar, baking powder, cinnamon and salt in large bowl; set aside. Beat eggs, brewed coffee, sour cream and butter in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. Stir in chopped chocolate.
- Spoon into 12 greased or paper-lined medium muffin cups, filling each cup 2/3 full.
- Bake 30 min. or until toothpick inserted in centers comes out clean.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CAPPUCCINO CHOCOLATE CHUNK MUFFINS.
I bake muffins daily for my partner to snack on mid morning. If you're a lover of a good Cappuccino, you really want to try these. Moist, fluffy, and loaded with great flavour, really, they're too good not to try! If you're out of sour cream just use milk, if you've only got instant coffee to hand, no worries use that, either way these are super tasty. (Incidentally, I often halve this recipe with equally good results).
Provided by Fili Eve
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 190C/375F/Gas 5.
- In a small dish mix 1 tablespoon brown sugar with 1/4 teaspoon cinnamon. (This is to sprinkle over muffin tops prior to baking).
- Chop chocolate into small chunks and set aside.
- Bring milk, egg and sour cream to room temperature.
- Melt butter in a medium sized bowl (I give it a blast in the microwave) and set aside to cool a little.
- Into a large mixing bowl sift flour, baking powder, salt, cocoa powder and cinnamon. Whisk together, add sugars and whisk together again. Make a well in the centre and set aside.
- In a measuring jug combine milk and sour cream, mix in espresso powder then vanilla extract. Whisk in egg and finally melted butter.
- Pour into flour etc and mix with a gentle hand until batter is lumpy.
- Finally fold in chocolate chunks.
- Spoon into muffin cups and sprinkle with cinnamon sugar.
- Bake for 22 - 25 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 282.3, Fat 14.2, SaturatedFat 8.6, Cholesterol 40.5, Sodium 260.1, Carbohydrate 37.7, Fiber 2.1, Sugar 18.1, Protein 4.5
WW TRIPLE CHOCOLATE CHUNK MUFFINS LOW FAT
This is a knock off of Whole Foods 6 dollar per 4 Vita Top Muffins. Low fat ingredients include egg whites, yogurt and sugar substitute. To reduce calories and WW points you can also make 24 smaller muffins (2.5 points). I found this little chocolate gem at healthyisalwaysbetter.com. If you make 12 large muffins, they are 5 points per muffin.
Provided by BakinBaby
Categories Quick Breads
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350, line 12 muffins with paper liners or spray muffin tin with non stick spray.
- In a food processor, mix all of the ingrredients together (except chips), blend until oats are ground and mixture is smooth,.
- Place mixture in bowl and gently stir in 1/2 of the chocolate chips, scooop mixture into prepared pans.
- Bake in oven 10 min, remove muffins and distribute the other half of the chips on top of each muffin.
- Return to oven, bake another 2-5 min or until a toothpick comes out clean.
- Cool before serving.
SWEET-POTATO AND CHOCOLATE-CHUNK MUFFINS
You can substitute 1 cup of mashed banana for the sweet potatoes; reduce the sugar to 1/2 cup and bake as directed.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes one dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork; place on a parchment-lined baking sheet. Bake until tender when pierced with a knife, about 1 hour. Let cool, then scoop out and mash flesh; discard skins. Measure out 1 cup, reserving remainder for another use.
- Reduce oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups or lightly brush with oil. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together sugar, eggs, oil, and mashed sweet potato. Stir wet ingredients into dry until just combined. Fold in chocolate.
- Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes.Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
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.
HAZELNUT CHOCOLATE CHUNK MUFFINS
Sweet, delicately-textured muffins, with bran, wheat germ, and crunchy whole hazelnuts!
Provided by Chantal Pare
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper cup liners.
- Heat the oil for frying in a medium, deep skillet over medium-high heat. In a small bowl, toss the hazelnuts in 1 tablespoon flour to lightly coat. Spoon the hazelnuts into the hot oil, and fry until golden brown.
- In a medium bowl, mix the 2 cups flour, wheat germ, brown sugar, oat bran, hazelnut butter, and egg. Thoroughly mix in baking powder. Stir in the milk, and fold in the chocolate chips. Evenly pour into the lined muffin pan.
- Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 38.2 g, Cholesterol 17.1 mg, Fat 13.3 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 2.6 g, Sodium 102.4 mg, Sugar 16.8 g
CHOCOLATE CHUNK RASPBERRY MUFFINS
Make and share this Chocolate Chunk Raspberry Muffins recipe from Food.com.
Provided by JanetB-KY
Categories Quick Breads
Time 35m
Yield 18-20 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
- Drain raspberries; discard syrup.
- Combine flour, sugar, baking powder and salt; make well in the center.
- Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
- Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
- Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.
Nutrition Facts : Calories 308.9, Fat 13.9, SaturatedFat 5.1, Cholesterol 25.6, Sodium 110.6, Carbohydrate 42.5, Fiber 3, Sugar 27.2, Protein 4.3
CHOCOLATE-CHOCOLATE CHUNK MUFFINS
These slightly sweet goodies straddle the divide between cupcakes and muffins and can be served as easily for tea as for brunch.
Provided by Dorie Greenspan
Categories Bread Chocolate Dairy Egg Breakfast Dessert Bake Vegetarian Kid-Friendly Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Getting ready:
- Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.
- Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
TRIPLE CHOCOLATE CHUNK MUFFINS
Steps:
- Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth. Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans. Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don't shut oven off), and distribute the other half of the chocolate chips on top of each muffin. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional 'VitaTop Muffin' look with the chocolate chips on top! Cool muffins before removing from pan. ENJOY!!!
PECAN AND WHITE CHOCOLATE CHUNK MUFFINS
Make and share this Pecan and White Chocolate Chunk Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 51m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees; line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together oats, flour, baking powder and salt.
- In a medium bowl, whisk together brown sugar, sugar, egg, butter and vanilla until well blended.
- Whisk in half-and-half until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in white chocolate chunks and pecans.
- Divide batter equally among prepared muffin cups.
- Bake in oven for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
Nutrition Facts : Calories 308.5, Fat 16.4, SaturatedFat 8, Cholesterol 39.5, Sodium 217.9, Carbohydrate 36.5, Fiber 1.7, Sugar 18.9, Protein 5
CHOCOLATE CHUNK SOUR CREAM MUFFINS
Sour cream and coffee give these chocolate chunk muffins their moist, rich flavor. (Of course, the chocolate doesn't hurt either.)
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Add milk to coffee; stir until dissolved.
- Combine flour, sugar, baking powder and cinnamon. Beat eggs in large bowl until blended. Add milk mixture, sour cream, butter and vanilla; mix well. Add flour mixture; stir just until moistened. Stir in chocolate.
- Spoon into 12 paper-lined muffin cups.
- Bake 30 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pan to wire rack. Cool slightly.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
TRIPLE CHOCOLATE CHUNK MUFFINS
How to make Triple Chocolate Chunk Muffins
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
- In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
- Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
- Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don't shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
- Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.*Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional 'VitaTop Muffin' look with the chocolate chips on top!
- Nutrition Breakdown
- Servings (bigger muffins)
- Calories Per Serving
- g Fat
- g Carbohydrate
- g Fiber
- g Sugar
- g Protein
CHOCOLATE CHUNK MUFFINS
"...a muffin to eat while still warm and the chocolate is gooey"
Provided by baden140679
Time 35m
Yield Makes Muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C. Line 24 muffin tins with muffin cases.
- Mix together eggs and sugar until light and fluffy. Add yogurt and butter, and mix until combined.
- In a seperate bowl combine the flour, cocoa, baking powder and bicarbonate of soda. Sieve into the egg mixture and mix well with the hand mixer.
- Add chocolate chunks and stir them in with a spoon.
- Spoon the mixture into 24 muffin cases. Bake for 15 minutes. Remove from the tins and cool on the wire rack.
GRIZZLY BEAR MUFFINS (VEGAN CHOCOLATE CHUNK OAT MUFFINS)
Moist, tender, and chocolatey, these easy muffins are the perfect breakfast treat. And nobody will guess they're vegan (really)!
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit. Grease the tins of a standard-size 12-cup muffin tin with your favorite oil mister, non-stick spray, or rub each cup with a bit of oil. Or the the lazy route, like me, and just use paper liners!
- In a medium bowl, mix together the ground flaxseed and the water. Set aside and let sit for 5 minutes to gel.
- In a large bowl, stir together the flour, oats, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the almond milk, oil, and vanilla extract to the medium bowl with the flax. Stir to combine.
- Pour the wet ingredients over the dry ingredients. Stir just until combined. Fold in 1/2 cup of the chocolate chunks or chips.
- Divide batter between the 12 muffin cups. Top each with the remaining 1/3 cup chocolate chunks.
- Bake until the tops spring back when you poke them gently and/or when a toothpick inserted into the center comes out dry, about 20 minutes.
- Remove from oven and let cool for about 10 minutes, then transfer each muffin to a wire rack to cool completely. Muffins will be tender to start with but less tender once they cool.
KILLER CHOCOLATE CHUNK MUFFINS
One of the better chocolate muffin recipes I have come across...These bake out high and tender and with a nice "crackly" high-top, they have an intense chocolate flavor... drizzle with melted white chocolate over them.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners.
- Place the muffin tins on a baking sheet.
- In a bowl with an electric mixer, cream butter and cream cheese, until fluffy (about 3 minutes).
- Add in the both sugars (if you prefer a less sweet muffin, only add in 2/3 cups white sugar); beat until combined.
- Add in eggs and vanilla; blend well.
- Fold in sour cream.
- In a bowl, blend together the flour, cocoa, baking powder, baking soda and salt.
- Fold, do not beat into the batter (you may just mix in on low speed of mixer or by hand), making certain NOT to overmix (this is important!).
- Fold in the chocolate chips by hand.
- Using a large ice-cream scoop, scoop the muffins into the prepared muffin tin.
- Bake about 25-30 minutes, or until muffins spring back when touched, or a toothick inserted in the middle comes out clean.
Nutrition Facts : Calories 328.1, Fat 16.1, SaturatedFat 9.6, Cholesterol 63.8, Sodium 274.2, Carbohydrate 43.2, Fiber 2.7, Sugar 18.9, Protein 6.4
WHITE CHOCOLATE CHUNK MUFFINS
WHEN I HAVE OUT OF STATE GUESTS COME IN TO STAY, WE STAY UP LATE TALKING. I AM NOT A BREAKFAST MAKER. I DOUBLE BATCH THESE AND MAKE CHOCOLATE MILK. THIS WORKS GREAT, ALWAYS WIPED OUT AND EVERYONE HAS THAT YOU ATE THE LAST ONE LOOK.
Provided by theresa dibert
Categories Muffins
Time 25m
Number Of Ingredients 10
Steps:
- 1. COMBINE FLOUR, SUGAR, COCOA, SODA AND SALT IN LARGE BOWL.
- 2. COMBINE BUTTERMILK, BUTTER, EGGS AND VANILLA IN A SMALL BOWL UNTIL BLENDED.
- 3. STIR INTO FLOUR MIXTURE JUST UNTIL MOISTENED. FOLD IN WHITE CHOCOLATE. SPOON INTO GREASED MUFFIN CUPS, FILLING HALF FULL.
- 4. BAKE AT 400 DEGREES 25-30 MINUTES. COOL IN PAN ON WIRE RACK 5 MINUTES. REMOVE FROM PAN. COOL ON WIRE RACK 10 MINUTES. GREAT SERVED WARM OR COLD.
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