CHOCOLATE MUFFINS
Make chocolate muffins as a weekend baking project with the kids. These family-friendly bites are perfect with a cuppa, and you can double up on the chocolate by adding choc chips, if you want
Provided by Member recipe by spagettiqueen
Categories Afternoon tea, Dessert, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.
- Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
- Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.
Nutrition Facts : Calories 257 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium
MOIST CHOCOLATE MUFFINS
These moist chocolate muffins are incredibly easy to make and come together in less than 30 minutes! The muffins turn out decadent, moist, and fluffy with nice domed tops.
Provided by Bettie
Time 25m
Number Of Ingredients 10
Steps:
- Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
- Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, and oil until well combined.
- Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This process will go quickly, and should only take about 10 stirs to complete. Fold in the chocolate chips at this point. Do not over-mix your batter or your muffins will be dense and dry.
- Divide the batter between the muffin cups filling them almost all the way up. Top with more chocolate chips if desired.
- Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.
CHOCOLATE MUFFINS
Recipe video above. Chocolate muffins that truly taste of chocolate and stay fresh for days are a rarity! This recipe delivers, thanks to some tidy tricks including hot milk to bloom the cocoa, and a little coffee to enhance the chocolate flavour (you won't taste the coffee). Using brown sugar, oil, sour cream and less egg meanwhile is the secret to keeping the crumb ultra-moist and tender!
Provided by Nagi
Number Of Ingredients 12
Steps:
- Preheat oven to 210°C / 410°F (190°C fan). Place shelf in the top 1/3 of the oven. Line a 12-hole standard muffin tin with paper cases.
- Sift Dry ingredients: Sift flour, baking soda and salt into a large bowl.
- Bloom cocoa: In a separate bowl, sift the cocoa then add coffee and HOT milk. Whisk until lump-free.
- Add remaining Wet ingredients: To the cocoa mixture, add sugar, oil, egg, sour cream and vanilla. Whisk until smooth.
- Mix flour in: Pour Wet mix into the bowl holding the flour. Whisk until smooth and glossy. Stop once it's smooth, don't mix excessively. (Note 7)
- Add chocolate chips: Stir in most of the chocolate chips - reserve approx 1/4 cup for topping.
- Fill muffin tin: Divide the batter between the 12 holes, up to 0.5cm / 0.2" from rim of paper liner. (Note 8)
- Top with chocolate chips: Top muffins with reserved chocolate chips (just pile in middle, they spread when baked).
- Bake at high temp, 5 minutes: Bake for 5 minutes in preheated oven. The higher temp kick will start the rise.
- Lower oven, 20 minutes: Turn oven DOWN to 190°C / 375°F (170°C fan). Bake a further 20 minutes, checking at 15 minutes. When toothpick comes out clean they're ready. Don't confuse melted chocolate with raw batter!
- EAT! Rest in muffin tin for a few minutes, then transfer to cooling rack. Allow to cool for 15 minutes before devouring!
Nutrition Facts : Calories 345 kcal, Carbohydrate 45 g, Protein 4 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 246 mg, Fiber 2 g, Sugar 27 g, UnsaturatedFat 10 g, ServingSize 1 serving
SPIDER WEB CHOCOLATE FUDGE MUFFINS
Special Hallowe'en chocolatey bakes for lucky trick or treaters - you can make ahead and freeze
Provided by Angela Nilsen
Categories Dessert, Treat
Time 45m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Preheat the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10 paper muffin cases. Break the chocolate into a heatproof bowl, add the butter and liquid. Melt in the microwave on Medium for 30-45 seconds (or set the bowl over a pan of gently simmering water). Stir and leave the mixture to cool.
- Mix the flour, bicarbonate of soda and both sugars in a bowl. Beat the egg in another bowl and stir in the soured cream, then pour this on the flour mixture and add the cooled chocolate. Stir just to combine - don't overmix or it will get tough.
- Spoon the mixture into the cases to about three quarters full. Bake for 20 minutes until well risen. Loosen the edges with a round-bladed knife, let them sit in the tins for a few minutes, then lift out and cool on a wire rack.
- For the topping, make two piping bags out of greaseproof paper (or cut the ends off two clean plastic bags). Break the dark and white chocolate into separate bowls and melt in the microwave on Medium for 2 minutes (or over a pan as in step 1). Put 2 spoonfuls of dark chocolate in one bag and the same of white chocolate in the other.
- Working with one muffin at a time, spread with dark chocolate from the bowl, letting it run down a bit, then pipe four concentric circles of white chocolate on top. Using a small skewer, drag through the circles at regular intervals, from the centre to the edge, to create a cobweb effect. Repeat with four more muffins. On the remaining five, spread over the white chocolate and decorate with the dark. Best eaten the day they're made - even better while the chocolate's soft.
Nutrition Facts : Calories 349 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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