BEST EVER DOUBLE CHOCOLATE MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
- Into a large liquid measuring cup or bowl, add the milk, eggs, vanilla and oil. Whisk together with a fork.
- Add the liquid ingredients and mix everything together just until no streaks of flour remain.
- Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).
- Bake at 350 degrees Fahrenheit for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 260 kcal, Carbohydrate 38 g, Protein 5 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 128 mg, Fiber 2 g, Sugar 23 g
BEST DOUBLE-CHOCOLATE MUFFINS!
The absolute best chocolate muffin recipe around...you won't just stop at eating one of these...although this recipe makes 12 muffins, better make a double batch (in two separate bowls), cause, you will need it!
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Set oven to 425 degrees.
- Line a deep 12-cup muffin pan with paper liners.
- Melt the chocolate squares in the microwave, stirring occasionally.
- Remove the chocolate.
- Using a wooden spoon, stir in the cocoa powder, flour, baking powder, brown sugar, semisweet, and white chocolate chips, milk, olive oil and the egg, until very well blended.
- Divide the batter among the lined muffin cups.
- Bake for 15-17 minutes, or until well risen, and firm to the touch.
- Serve warm or room-temp.
Nutrition Facts : Calories 254.8, Fat 15.1, SaturatedFat 6.9, Cholesterol 25.6, Sodium 317.4, Carbohydrate 30, Fiber 3.5, Sugar 8.7, Protein 5.5
DOUBLE CHOCOLATE CHIP MUFFINS
Stir chocolate chips into chocolate batter for a muffin that's twice as nice.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
- Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.
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- Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin or jumbo 6-cup muffin tin with paper liners. Set aside.
- In a bowl, whisk together the flour, ¼ cup of the cocoa powder, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk together the remaining ½ cup cocoa powder and the hot water until smooth.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, vegetable oil, eggs and yolk, and the vanilla on medium speed until combined, about 30 seconds. Add the cocoa powder mixture and beat until smooth. In three additions, add the flour mixture alternating with the sour cream until combined. Scrape down the sides of the bowl and add 2 cups chocolate chips. Beat until just combined, don’t over mix.
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- 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.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)
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