Nutty Chocolate Muffins Recipes

NUTTY RASPBERRY CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.
• Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• Beat butter and sugar together in a separate bowl until light and fluffy. Add eggs, one by one, beating until each is incorporated. Stir vanilla into the butter mixture.
• Mix milk and yogurt together in a separate bowl. Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. Stir mashed banana into batter; fold in raspberries and chocolate chips. Fill muffin cups 3/4-full with batter.
• Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.

CHOCOLATE CHOCOLATE CHIP NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
• Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.

CHOCOLATE CHIP BANANA NUT MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups with butter or line with paper muffin liners.
• Stir sugar, oil, mayonnaise, and eggs together until creamy and light yellow. Mix in bananas until incorporated.
• Stir flour, oats, flax, wheat germ, baking soda, baking powder, and salt into banana mixture until smooth. Mix in chocolate chips and walnuts. Spoon batter into prepared pans.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

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 BANANA NUT MUFFINS

Steps:

• In a mixing bowl, cream butter and sugar. Beat in the egg, banana, and vanilla.
• In separate bowl, combine the flours, baking powder, salt, baking soda, and cinnamon.
• Add the flour mixture to the creamed mixture just until moistened.
• Fold in the walnuts and chocolate chips.
• Coat 6 muffin cups with nonstick cooking spray and fill two-thirds full with batter.
• Bake at 350 degrees for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CHOCOLATE BANANA NUT MUFFINS

Steps:

• Set oven to 400 degrees.
• Line 12 muffin tins with paper liners.
• In a large bowl, sift together flour, sugar, cocoa, baking powder and salt.
• In a medium bowl, whisk together egg, milk, oil, bananas and vanilla; mix well to combine.
• Add the dry ingredients to the wet ingredients, stir JUST until moistened (don't worry about any small lumps remaining).
• Gently stir in the nuts.
• Divide batter evenly between the lined muffin tins (filling to the top!).
• Bake for 20-25 minutes, or until muffins test done).