Fudgy Chocolate Chip Muffins Recipes
FUDGY CHOCOLATE CHIP MUFFINS
Make and share this Fudgy Chocolate Chip Muffins recipe from Food.com.
Provided by Shy617
Categories Quick Breads
Time 30m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- Spray muffin tins with non stick cooking spray.
- Stir together applesauce and oats and set aside.
- Beat butter, sugars, egg and vanilla. Add oat mixture and blend well.
- Combine flour, baking soda and cocoa and add to wet mixture, mixing till just combined.
- Fold in chocolate chips.
- Fill muffin tins 3/4 full.
- Bake 20-24 mins or until a toothpick comes out almost clean.
- Cool in pan 5 mins and remove to wire rack.
- Serve warm and enjoy!
Nutrition Facts : Calories 216.1, Fat 5.8, SaturatedFat 2.2, Cholesterol 20.5, Sodium 107.2, Carbohydrate 38.3, Fiber 1.5, Sugar 26.2, Protein 3.2
FUDGY BANANA MUFFINS
We love the flavor combination of chocolate and banana. Once when I had no chocolate chips on hand, I made these moist muffins with chunks of chocolate bars instead. My husband likes them even better this way, since they have big bites of chocolate. -Kristin Wagner, Spokane, Washington
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, combine bananas, milk, egg, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups one-third full. Break each candy bar into 12 pieces; place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces; sprinkle over batter. Bake at 400° for 15 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 204 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 164mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
FUDGY CHOCOLATE CHIP MUFFINS
These muffins are a chocolatey treat thanks to the double chocolate punch of cocoa powder and chocolate chips.
Provided by LITSTER5
Categories Chocolate Muffins
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.
- In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.
- Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 37.9 g, Cholesterol 15.5 mg, Fat 8.6 g, Fiber 2 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 112.7 mg, Sugar 27.8 g
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CHOCOLATE MUFFINS {MOIST AND FUDGY!} – WELLPLATED.COM
From wellplated.com
4.5/5 (2)Total Time 40 minsCategory BreakfastCalories 231 per serving
- Place a rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners.
- Place a medium heat-proof bowl over a pan of simmering water. Add butter and half of the chocolate. Heat gently, stirring often, until chocolate is almost completely melted. Remove from heat and continue stirring, allowing the residual heat to melt the chocolate the rest of the way. Let the mixture cool for 5 minutes.
- Meanwhile, in a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- To the bowl with the cooled chocolate, whisk in the coffee, yogurt, egg, vanilla extract until smoothly combined. Pour the wet mixture into the bowl with the dry ingredients. With a rubber spatula, stir to combine. Stop as soon as the flour disappears. Stir in the remaining chopped chocolate. Divide the batter evenly between the 12 muffin cups.
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- In a large bowl, whisk flour, both cocoa powders, both sugars, baking soda, baking powder and salt together until thoroughly combined. In a separate bowl, whisk together eggs, buttermilk, vanilla and oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir until almost combined, then add hot coffee. Keep stirring until everything is just combined. Reserve 2 tbs of chocolate chips to sprinkle on top and gently fold in the rest. You don't want to over-mix or you will have tough muffins.
- Scoop batter (I like to use an ice cream scoop) into prepared muffin tin 3/4 to the top, don't be afraid to fill them. Sprinkle a few chocolate chips on top of each cup of batter and gently press them down. Bake muffins for 20-22 minutes or until a toothpick comes out with a few moist crumbs on it. Allow muffins to cool in hot pan for 10 minutes before transferring to a wire rack to finish.
- Double Chocolate Chip Muffins will stay fresh for up to 4 days stored in an airtight container at room temperature. Muffins can be frozen up to 3 months.
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