Hey Girls Chocolate Muffins Recipes

CHOCOLATE CHOCOLATE-CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

HEY GIRLS CHOCOLATE MUFFINS

Steps:

• Heat oven to 350 degrees.
• Grease 12 cup cupcake tin or use liners.
• Combine flour, sugar, cocoa, baking powder, baking soda in large bowl, mix together.
• Add eggs, milk, chips and melted butter.
• Stir until well blended.
• Spoon into muffin tins.
• Bake 18-20 minutes.

TRIPLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
• Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth and chocolate has melted. Cool for 5 minutes, then whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
• Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine- make sure there are no flour spots at the bottom of the bowl. Fold in the chocolate chips. Batter will be thick.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

CHOCOLATE MUFFINS

Steps:

• Mix together margarine and flour until crumbly.
• Add rest of ingredients and stir together well.
• Grease muffin tins and lightly dust them with flour.
• Spoon batter into tins about half full.
• Bake@ 350° (175°C) for 20-25 minutes.
• Check if ready by pushing finger down on muffin and if it rises back up it is ready.
• Frost with chocolate icing.

FAT FREE CHOCOLATE MUFFINS

Steps:

• Spray muffin pans with non-stick coating.
• Mix all ingredients together.You will need to use an ELECTRIC MIXER, the batter is very dry, like brownie batter, KEEP MIXING it WILL mix together. DO NOT ADD EGGS OR MILK.
• Baking soda is your leavening agent, and pumpkin sbstitutes your fats (much like applesauce does).
• Bake at 350°F for 15 minutes, for regular muffin pans, 20 minutes for jumbo pans. Test with a toothpick to see if they are done.

GORGEOUS CHOCOLATE MUFFINS

Steps:

• In a bowl cream butter, sugar, vanilla sugar and the egg. Mix milk and vinegar and add it to the butter mixture.
• In a second bowl combine flour, baking powder, salt, cacao powder and chocolate.
• Blend the butter mixture into the flour mixture.
• Fill the dough into a lined muffin pan and bake at 170°C in the pre-heated oven for about 30 minutes.
• If you like, melt a bar of chocolate and spread the muffins with it.