Chocolate Scuffins Recipes

MOIST CHOCOLATE MUFFINS

Moist Chocolate Muffins image

One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.

Provided by LONESTAR1

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 cup white sugar
¾ cup chocolate chips
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 egg
1 cup plain yogurt
½ cup milk
1 teaspoon vanilla extract
½ cup vegetable oil
¼ cup chocolate chips

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.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 45.3 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 131.9 mg, Sugar 26.4 g

CHOCOLATE CHERRY COCONUT SCUFFINS

Chocolate Cherry Coconut Scuffins image

Chocolate cherry coconut scuffins are the perfect blend between a muffin and a scone. Greek yogurt and 3 different sugars make this scrumptious treat wonderful any time!

Provided by Culinary Envy

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 18

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, at room temperature
½ cup butter, at room temperature
½ cup white sugar
½ cup turbinado (raw) sugar
½ cup brown sugar
2 eggs
1 cup plain fat-free Greek yogurt
1 teaspoon almond extract
1 ½ cups dried cherries, roughly chopped
¾ cup sweetened shredded coconut
½ cup milk chocolate chips, roughly chopped
¾ cup confectioners' sugar
1 ½ tablespoons cherry jam
1 tablespoon heavy whipping cream, or more as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.
Whisk flour, baking powder, baking soda, and salt together in a bowl.
Combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined, about 4 minutes. Add eggs one at a time, beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined.
Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Cool on a wire rack for 10 minutes.
Combine confectioners' sugar, cherry jam, and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners' sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 38.1 g, Cholesterol 27.7 mg, Fat 11 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 8 g, Sodium 148.4 mg, Sugar 22.2 g

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