Nutty Chocolate Muffins Recipes

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line a muffin tin with paper liners or lightly spray with non-stick cooking spray and set aside.
• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
• In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
• Stir in the grated zucchini.
• Add this mixture to the dry ingredients and stir until just combined.
• Fold in the chocolate chips.
• Fill the prepared muffin tin until the cups are 3/4 full and bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
• Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
• Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.

CHOCOLATE BANANA MUFFINS

Steps:

• Preheat oven to 350°. Cream butter and sugars. Beat in eggs, bananas and vanilla. In another bowl, combine flour and baking soda; add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks.

NUTTY CHOCOLATE MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in peanuts and chocolate chips. Fill paper-lined muffin cups two-thirds full., Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the peanut butter, butter, confectioners' sugar and vanilla until fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert a large star tip. Fill bag with peanut butter filling. Insert tip into the top of each cupcake; fill with about 2 teaspoons filling, gradually lifting and piping a small amount of filling onto top of muffins. Refrigerate leftovers.

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:

• Beat the SOFTENED butter and white sugar in a mixing bowl
• until light and fluffy.
• Add the eggs and mashed bananas and mix well.
• Add the flour, baking soda, brown sugar, salt and vanilla and mix until blended. Add chocolate chips and pecans and stir until well mixed.
• Spoon into paper muffin cups and place in a muffin pan. Fill each muffin about ¾ full.
• Bake at 375 degrees for 20-30 minutes or until a wooden pick inserted in the center comes out clean.
• Remove the muffins from the pan immediately after taking them out of the oven and set them aside to cool for about 15 minutes.
• Then enjoy their awesomeness.

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.

EGGLESS FRUIT AND NUT CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 180 C.
• Grease muffin tray or line them with paper cups.
• Sift through, flour, cocoa powder, baking powder, baking soda and salt. Add in the sugar.
• Mix lemon juice, vanilla essence with water.
• Add this water to the sifted flour and mix with a whisk.
• Next add the butter and fold in gently.
• Toss in the fruits and nuts and mix gently till combined.
• Pour the batter to the muffin tray till it is 3/4 full.
• Bake for 20 - 25 minutes till a toothpick inserted comes out clean. (Every oven is different, and your baking time might vary from mine)