Mega Chocolate Chip Muffins Recipes

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

MEGA-CHOCOLATE CHIP MUFFINS

Steps:

• Heat the oven to 400°. Spray each cup in muffin pan with the cooking spray, or put a paper baking cup in each muffin cup. Save for later (you will need the muffin pan in step 4).
• Put the margarine in the saucepan. Heat over low heat for about 1 minute, stirring a few times with the wooden spoon, until margarine is melted. Take saucepan off hot burner. (Or put margarine in the microwavable bowl. Cover bowl with waxed paper. Microwave on High 30 to 45 seconds or until margarine is melted.) Cool for 5 minutes.
• Crack the eggs on side of the small mixing bowl, letting eggs slip into bowl. Add melted margarine and milk to egg. Beat with the fork until well mixed.
• Put the flour, brown sugar, baking powder and salt in the large mixing bowl. Stir with the wooden spoon until mixed. Add the milk mixture to flour mixture. Stir just until flour is wet (the batter should still be a little lumpy; you don't want it to be smooth). Stir in the chocolate chips. Spoon batter into the sprayed muffin cups until cups are about 2/3 full.
• Bake 18 to 20 minutes or until the muffins are golden brown and the toothpick poked in center of muffin comes out clean.
• Use the pot holders to take muffin pan out of oven. Carefully tip pan on its side to take muffins out of cups, and put muffins on the wire cooling rack. Cool muffins on cooling rack 10 minutes before serving.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
• In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
• Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
• In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
• Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

DOUBLE CHOCOLATE CHIP MEGA MUFFINS

Steps:

• Mix cake mix, pudding, water, eggs, oil, and almond extract until smooth.
• Stir in chocolate chips last, blend through.
• Fill muffin cups 3/4 full and bake in preheated oven at 350 degrees between 25-35 minutes until done, but do not over cook.
• This will depend on the size of the muffin cups used.
• This recipe will make 1 jumbo pan (6) and 1 regular size (6) or 12 to 18 regular size muffins.

MEGA CHOCOLATE CHIP MUFFINS

Steps:

• Heat the oven to 400 degrees. Spray each cup in muffin pan with the cooking spray, or put a paper baking cup in each muffin cup. Save for later.
• Put the margarine in the saucepan, heat over low heat for about 1 minute, stirring a few times with the wooden spoon, until margarine is melted. Take saucepan off hot burner. (Or put margarine in the microwavable bowl. Cover bowl with waxed paper and microwave on high for 30-45 seconds or until margarine is melted.) Cool for 5 minutes.
• Crack the eggs on side of the small mixing bowl, letting eggs slip into bowl. Add melted margarine and milk to eggs. Beat with the fork until well mixed.
• Put the flour, brown sugar, baking powder, and salt in the large mixing bowl. Stir with the wooden spoon until mixed. Add the milk mixture to the flour mixture. Stir just until flour is wet. Stir in the chocolate chips. Spoon batter into the sprayed muffin cups until cups are about 2/3 full.
• Bake 18-20 minutes or until the muffins are golden brown and the toothpick poked in center of muffin comes out clean.
• Use the pot holders to take muffin pan out of the oven. Carefully tip pan on its side to take muffins out of cups, and put muffins on the wire cooling rack. Cool muffins on cooling rack 10 minutes before serving.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400F.
• Place semi-sweet chocolate chips and butter in a microwave safe bowl.
• Microwave on medium (50% power) for 1 minute, and stir; microwave at additional 30 second intervals, stirring each time, until chocolate is melted, but do not scorch (cooking time may vary with different ovens, but about 3 minutes total).
• Allow chocolate to cool about 10 minutes.
• Stir chocolate together with buttermilk, sugar, egg, and vanilla.
• Separately, sift together the flour, baking soda, and salt.
• Add the chocolate mixture to the center of the flour mix, stirring just until combined.
• Fold in the milk chocolate chips.
• Place batter into a greased 12-cup muffin tin 2/3 full.
• Bake 20-23 minutes or until a toothpick can be removed clean.
• Cool for 5 minutes in the pan, then finish cooling on a wire rack.