Double Chocolate Squash Muffins Recipes

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CHOCOLATE SQUASH MUFFINS



Chocolate Squash Muffins image

These Chocolate Squash Muffins can be eaten on the run for a grab and go breakfast and also make an easy, kid-friendly snack!

Provided by Lindsay

Time 25m

Number Of Ingredients 8

1 cup mashed roasted squash (I use butternut)
1 egg
1/3 cup oil (i use vegetable oil, or you can use 6 Tbsp melted butter)
1/3 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1 cup white whole wheat flour
2/3 cup chocolate chips

Steps:

  • Combine squash, egg, oil and sugar in a bowl and mix well.
  • Add cocoa powder, baking soda and flour and stir until just combined.
  • Mix in chocolate chips.
  • Spoon into greased or lined muffin tins and bake at 375 degrees F for 20-22 minutes.

DOUBLE CHOCOLATE SQUASH MUFFINS



Double Chocolate Squash Muffins image

A delicious way to use up your extra squash for a tasty treat.

Provided by Missy Rakes

Categories     Dessert

Time 40m

Number Of Ingredients 13

1 1/2 cups shredded summer squash OR zucchini
1 cup flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup chocolate chips

Steps:

  • Preheat oven to 350. Grease muffin tin.
  • Squeeze excess moisture from squash.
  • In mixing bowl, combine oil, sugars and vanilla.
  • Mix in eggs and squash.
  • In separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.
  • Add dry ingredients to wet ingredients. Mix until just combined.
  • Fold in chocolate chips.
  • Pour into greased muffin tin.
  • Bake for 20 minutes.

Nutrition Facts : Calories 247 kcal, Carbohydrate 33 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 173 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving

DOUBLE CHOCOLATE CHIP MUFFINS



Double Chocolate Chip Muffins image

Stir chocolate chips into chocolate batter for a muffin that's twice as nice.

Provided by Food Network Kitchen

Time 1h5m

Yield 12 muffins

Number Of Ingredients 12

1 1/4 cups all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup bittersweet chocolate chips
3/4 cup milk
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
2 large eggs

Steps:

  • Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
  • Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
  • Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

DOUBLE CHOCOLATE YELLOW SQUASH MUFFINS



Double Chocolate Yellow Squash Muffins image

Rich, moist and decadent Double Chocolate Muffins made with yellow squash. So good they'll have you adding yellow squash to everything!

Provided by By And They Cooked Happily Ever After

Number Of Ingredients 11

1 and 1/2 cups shredded yellow squash
1 cup all-purpose flour
1/2 cup natural unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 - 3/4 cup mini chocolate chips
2 large eggs
1/2 cup plain Greek yogurt
1/2 cup granulated sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 425°F. Spray a 12-count muffin tin with non-stick cooking spray and set aside. Shred your squash with a grater and place on a couple paper towels to absorb some (but not all!) of the moisture. Press a paper towel on top as well. Set aside. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips together until combined. Set aside. In a medium bowl, whisk the eggs, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the shredded squash. Pour/spoon batter into prepared baking pan, scraping up every last drop. It should be just enough for 12 muffins. Prepare batter as directed above, fill each muffin slot to the top with batter and bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, lower the temperature to 350°F and continue to bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean.

IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS



Irresistible Double Chocolate Muffins image

The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!

Provided by Fiestaqueen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

1 cup whole wheat flour
¾ cup ground flax seed
½ cup wheat germ
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ cup cocoa powder
1 tablespoon ground cinnamon
½ cup miniature semisweet chocolate chips
1 cup low-fat buttermilk
¾ cup pumpkin puree
1 cup brown sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
  • Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 39.9 g, Cholesterol 16.3 mg, Fat 8 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 2.3 g, Sodium 240.8 mg, Sugar 23.5 g

DOUBLE-CHOCOLATE MUFFINS



Double-Chocolate Muffins image

For a better-for-you treat, try these extra-chocolatey muffins. Avocado stands in for some of the oil in the recipe, providing healthy fat and a super-tender crumb. Whole-wheat flour brings extra fiber and makes them more filling.

Provided by Lauryn Tyrell

Time 35m

Yield Makes 10

Number Of Ingredients 14

1/4 cup mashed ripe avocado
1/4 cup safflower or avocado oil
1/4 cup pure maple syrup
1/4 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (we use Diamond Crystal)
1/2 cup milk
2 tablespoons Dutch-process cocoa powder
1 cup spelt or whole-wheat flour
1/2 cup bittersweet-chocolate chips, plus more for topping
Sanding sugar, for topping

Steps:

  • Preheat oven to 350°F and line 10 muffin cups with paper liners. In a large bowl, whisk together avocado, oil, maple syrup, and brown sugar. Whisk in egg, vanilla, baking powder, baking soda, salt, and milk.
  • Whisk in cocoa powder, then stir in flour until combined. Fold in chocolate chips. Divide among cups and bake 10 minutes. Sprinkle with a few more chocolate chips and sanding sugar; return to oven and bake until a tester inserted in centers comes out clean, 8 to 10 minutes more. Let cool and serve, or store, covered, at room temperature up to 3 days.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS



Double Chocolate Zucchini Muffins image

This is my adaptation/combination of several different zucchini muffin recipes. It's flexible and invites substitutions - yellow squash for the zucchini, different proportions of white and whole wheat flour, stir in walnuts instead of the chocolate chips, etc. etc. Make it your own!

Provided by Jessi L

Categories     Quick Breads

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 14

1 cup whole wheat flour
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup ground flax seeds
1/4 cup butter
3/8 cup oil
1 cup sugar
2 eggs
1/2 cup sour milk, 1%
2 cups shredded zucchini
3/4 cup semi-sweet chocolate chips

Steps:

  • Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
  • In a separate bowl, cream together butter, oil, and sugar.
  • Add the eggs and soured milk to the creamed butter/sugar mixture.
  • Fold liquid ingredients into the flour mixture.
  • When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
  • Pour into greased muffin tin.
  • Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.

SQUASH MUFFINS



Squash Muffins image

This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 9

3 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
4 eggs, lightly beaten
1-1/2 cups mashed cooked butternut squash
1 cup canola oil

Steps:

  • In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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