Healthy Deep Dark Chocolate Muffins Recipes

HEALTHY DEEP DARK CHOCOLATE MUFFINS

Steps:

• Coat a 12 cup muffin pan with cooking spray.
• In a mixing bowl, add the flour, cocoa powder, hot strong brewed coffee,splenda (or stevia), baking soda, and salt; stir to combine.
• In another bowl, add the buttermilk, applesauce, eggs, oil and vanilla; whisk until blended.
• Add the liquid ingredients to the dry ingredients. Mix just until well combined, do not overmix.
• Pour batter evenly into muffin cups.
• Bake at 375 degrees for 20-25 minutes or until pick comes out clean.

CHOCOLATE BREAKFAST MUFFINS

Steps:

• Preheat the oven to 400°F Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
• In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
• In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.
• Scoop the batter into the prepared muffin tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.).
• Bake the muffins for about 12 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.

HEALTHY DOUBLE DARK CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with non-stick cooking spray.
• In a medium bowl, whisk together the all-purpose flour, the whole wheat flour, cocoa powder, baking soda and salt.
• In a large bowl, whisk together the banana or applesauce, yogurt, sugar, maple syrup, egg, oil, and vanilla. Whisk until well-blended.
• Add the flour mixture to the banana or applesauce mixture and stir just until flour is incorporated. Do not over-mix. Fold in the chocolate chips.
• Fill each muffin cup about 3/4 full. Bake 22 to 23 minutes or until tops of muffins spring back when lightly touched.
• Cool completely and remove from pan.

DARK CHOCOLATE CHERRY MUFFINS

Steps:

• Preheat oven to gas mark 4/350F/180°C.
• Prepare muffin tin with paper liners or brush cups with butter.
• Put cherries in a small dish and cover with boiling water. Leave to rehydrate for 5-10 minutes. Discard water and transfer cherries to kitchen paper where they can drain of any excess moisture. (If your cherries are particularly plump then you can skip this step as it shouldn't be necessary).
• In a small microwavable bowl, on low/medium heat setting, melt chopped chocolate and butter in microwave stirring at 30 second intervals until smooth and combined. Set aside to cool slightly.
• Chop cherries into pieces and set aside.
• In a small dish combine 2 tablespoons of brown sugar and cinnamon, set aside. (This is to sprinkle on the muffins before they go in the oven).
• Into a large mixing bowl, sift flour, baking powder and salt, whisk to combine. Mix in the 1/2 cup sugar, make a well in the center and set aside.
• In a small bowl (or measuring jug) whisk together lightly beaten egg, buttermilk, sour cream, vanilla and almond extracts. Now gradually add this to the cooled chocolate and butter mixing well until smooth and even in colour.
• Now pour this into the flour/sugar and mix using a folding action until all traces of flour have disappeared and is smooth and even in colour. Finally fold in cherries. (This is a rich and sticky batter so don't be alarmed!).
• Spoon into muffin tins, sprinkle with sugar/cinnamon and bake on the middle shelf of oven for 20-22 minutes.
• NB: I use a Chicago Metallic muffin pan which appears to allow for larger muffins. If your pan is similarly sized then this recipe will make 5 generous sized muffins with good crowns.(23-25 mins cooking time).