Lemon Chocolate Chip Bread Recipes

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CHOCOLATE CHIP LEMON MUFFINS



Chocolate Chip Lemon Muffins image

Make and share this Chocolate Chip Lemon Muffins recipe from Food.com.

Provided by looneytunesfan

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1 1/4 cups granulated sugar, divided
2 teaspoons baking powder
2 eggs
3/4 cup milk
1/2 cup butter, melted
2 teaspoons grated lemon zest
1/4 cup fresh lemon juice
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 375*. Grease muffin pan or line with paper liners.
  • In a medium bowl, combine flour, 1 cup of the sugar and baking powder.
  • In a large bowl, whisk together eggs, milk, butter, lemon zest and lemon juice. Stir in flour mixture, mixing just until combined. Fold in the chocolate chips. Do not overmix.
  • Scoop batter into prepared muffin cups. Sprinkle remaining sugar evenly over tops.
  • Bake in preheated oven for 20 to 24 minutes or until puffed, light golden and a skewer inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.

LEMON CHOCOLATE CHIP BREAD



Lemon Chocolate Chip Bread image

This bread is soft & lemony, and with the chips chopped up the chocolate doesn't over power the bread.

Provided by Nancy Allen @mawmawnan

Categories     Sweet Breads

Number Of Ingredients 10

3/4 cup(s) butter, softened
1 1/2 cup(s) granulated sugar
4 - eggs
2 cup(s) milk
1 teaspoon(s) salt
4 teaspoon(s) baking powder
3 cup(s) flour
2-3.4 ounce(s) packages instant lemon pudding and pie filling
1 3/4 cup(s) ghirardeli semi-sweet chocolate chips, coarsely chopped
1/4 cup(s) confectioners sugar

Steps:

  • Preheat the oven to 350F. Lightly grease two 9 x 5 inch loaf pans. In a large bowl, cream the butter and granulated sugar. Add the eggs and milk, and blend well. In another bowl, whisk the salt, baking powder, flour and pie filling mix.
  • Add the dry ingredients to the liquid ingredients. Beat on medium for 2 minutes. (the batter will be thick.) Allow the batter to stand 5 minutes.
  • Add the chocolate chips and gently stir. pour the batter into the prepared loaf pans. Bake 1 hour, or until golden brown and center tests done with toothpick. Let the pans cool on a rack for 15 minutes before turning the loaves out of the pans and transfering them to the rack to cool completely. Dust with confectioners sugar. To store, wrap tightly in aluminum foil and keep at room temperature for up to 3 days or you can freeze them for up to 3 months.

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