Chocolate Pecan Muffins With Chocolate Sauce Recipes

CHOCOLATE-PECAN MUFFINS WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine flour, sugar, butter, milk, eggs, vanilla extract, baking soda, and salt in a large mixing bowl. Mix using a rubber spatula until combined; set aside.
• Place chocolate chips, milk, and vanilla extract in a microwave-safe bowl. Stir. Microwave until melted, about 30 seconds. Mix together until it is a thick, dark chocolate sauce. Stir into flour mixture until completely combined and light brown in color.
• Spoon batter into the prepared muffin cups, filling each 1/2 to 3/4 full. Place a candied pecan onto the top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.

CHOCOLATE CHIP PECAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine 1 cup all-purpose flour, whole wheat flour, white sugar, brown sugar, pudding mix, baking powder, and salt in a large bowl. Beat milk, oil, and egg together in a separate bowl. Stir into flour mixture until combined.
• Coat chocolate chips with 1 tablespoon flour and fold into the batter. Fold in pecans. Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool in the tin briefly before removing to a wire rack to cool completely.

CHOCOLATE STREUSEL PECAN MUFFINS

Steps:

• FOR TOPPING:.
• COMBINE flour, brown sugar, cinnamon and 2 tablespoons melted butter butter in small bowl with fork until mixture resembles coarse crumbs; stir in pecans.
• FOR MUFFINS:.
• PREHEAT oven to 375° F; grease or paper-line 12 muffin cups.
• COMBINE 1 cup morsels, milk and 3 tablespoons butter in a microwave safe bowl; microwave on full power for about 60 seconds and then stir until morsels are melted and mixture is smooth; if not fully melted, put back in for 10 second intervals.
• COMBINE flour, sugar, baking powder, cinnamon, pecans and remaining morsels in large bowl.
• COMBINE egg, vanilla extract and melted morsel mixture in small bowl; stir into flour mixture just until moistened.
• Spoon into prepared muffin cups, filling 2/3 full then sprinkle with Topping.
• BAKE for 20 to 25 minutes then cool in pan for 5 minutes; remove to wire rack to cool completely.

MOIST CHOCOLATE MUFFINS

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.

CHOCOLATE CHIP PECAN PIE MUFFINS

Steps:

• Combine pecans, brown sugar, flour and chocolate chips.
• Make a well in center of mixture.
• Beat eggs until foamy.
• Stir together eggs and butter.
• Add to dry ingredients.
• Stir until moistened.
• Spoon batter into cups, makes 4 large muffins, or 6 smaller muffins.
• Mix topping ingredients together.
• Sprinkle on top of each muffin.
• Bake at 350°F 20-25 minutes.
• Remove from pan immediately.
• Serve warm.

CHOCOLATE MUFFINS WITH HOT CHOCOLATE CUSTARD

Steps:

• Heat oven to 160C/fan 140C/gas 3. Brush 6 holes of a muffin tin with a drop of oil. Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre.
• Beat the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until risen and firm to the touch. Heat the custard in the microwave according to instructions, or in a pan, then tip in the chopped chocolate and stir until smooth. Turn the puddings into bowls and pour the custard over.

CHOCOLATE PECAN PRALINE SAUCE (PAMPERED CHEF)

Steps:

• In a large saucepan, melt butter and chocolate chips over medium heat.
• Stir until blended and add brown sugar, corn syrup and salt.
• Boil 5 minutes.
• Add evaporated milk, pecans, and vanilla extract.
• Stir and boil 1 minute longer.
• Cool a little and serve warm on top of ice cream or a brownie sundae!