Recipes for "chocolate muffins"

1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.

2. In a bowl, whisk together the eggs, maple syrup, milk, and vanilla until combined. Add the flour, cocoa powder, instant coffee powder, baking powder, baking soda, and salt. Mix until just combined. Stir in the mini chocolate chips and melted butter.

3. Divide the batter evenly among the prepared pan. Bake for 22-25 minutes.

4. Meanwhile, make the fudge. Melt the chocolate and milk together over low heat, stirring often until smooth.

5. Using a paring knife, cut a cone-shaped piece from the center of each muffin. Fill the hole with chocolate fudge and replace the top. And that's all! Enjoy!

Preheat the oven to 400 degrees F.

Stir the flour, baking powder, baking soda, salt, cocoa, and sugar in a large bowl.

Pour the milk, coffee, oil, egg, and vanilla into the bowl. Mix the dry and wet ingredients together until just combined. Add the chocolate chips.

Spoon into a prepared muffin tin, filling each cup about 3/4 full. Sprinkle 3-5 chocolate chips on the top of each muffin and bake for 15 minutes or until the muffins spring back when you touch the tops.

Whisk the powdered sugar, cocoa powder, and milk together to make a smooth glaze. Add milk a teaspoon at a time if the glaze is still too thick (I usually go back and forth between powdered sugar and milk a few times to get the consistency just right). You want it to be pretty thick so that it sticks to the sides of the muffin.

After muffins have cooled, drizzle with glaze and sprinkle with a pinch of coarse sea salt. Serve with a glass of milk!

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray, wiping off any excess from the top of the tin.

Whisk flour, cocoa, baking powder, salt, and baking soda together in a bowl.

Beat eggs and egg yolk in a stand mixer fitted with the whisk attachment on medium-high speed. Slowly stream in white sugar while beating; continue to beat, scraping down the sides and whisk as needed, until mixture is pale and thick, and ribbons come down from the whisk attachment when lifted.

Beat in oil, then sour cream and vanilla until fully incorporated. Fold in flour mixture until only a few visible streaks remain. Fold in 3/4 of the chocolate chips. Spoon batter into the prepared muffin cups, smoothing the tops if needed but keeping them mounded slightly. Sprinkle remaining chips over top and sprinkle with coarse sugar.

Bake in the preheated oven until a toothpick inserted into the center comes out free of wet batter (it may come out with melted chocolate), 15 to 20 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

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.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.

In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.

In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.

Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Preheat the oven to 375 degrees F (190 degrees C). Grease 18 standard-sized muffin cups, or line with paper liners.

Whisk together flour, white sugar, brown sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl. Whisk together pumpkin puree, oil, eggs, and vanilla extract in a second bowl until well combined. Pour pumpkin mixture into the flour mixture and stir until you see no more flour. Stir in walnuts and chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full, to create a nice, rounded top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the tins for 5 minutes. Remove from the tins and transfer to a wire rack to cool for another 10 minutes.

Dust muffins lightly with powdered sugar while they are still warm to the touch.

Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.

Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.

Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.

Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.

Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.

Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a12-cup muffin tin with paper liners.

Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.

Whisk sugar, oil, milk, egg, and vanilla extract together in a separate bowl until smooth.

Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.

Divide batter among the muffin cups, filling each about 3/4 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.

Whisk eggs in a large bowl until smooth. Add sugar, oil, cocoa, and vanilla; whisk until well blended. Stir in grated zucchini. Add flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and cardamom; mix until just moist.

Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Transfer to a wire rack to cool completely; store loosely covered.

Preheat the oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.

Mix flour, white sugar, brown sugar, baking powder, and salt together in a large bowl.

Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix egg mixture into flour mixture until incorporated. Fold in mini chocolate chips.

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 10 minutes. Cool briefly in the tin before transferring muffins to a wire rack to cool completely.

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.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin or line with paper liners.

Combine flour, baking powder, sugar, and salt in a large bowl.

Stir in milk, egg, butter, and chocolate chips until combined.

Pour batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt to combine and set aside.

Simply Recipes / Mark Beahm

In a large bowl, whisk together the sugar, melted butter, and oil until well combined, about 15 seconds.

Simply Recipes / Mark Beahm

Add the egg and vanilla extract to the butter mixture. Vigorously whisk until the egg is completely broken up and the mixture is well combined and lightened in color, 30 seconds to 1 minute.

Add the mashed banana to the butter mixture and whisk until fully combined, about 30 seconds. There shouldn’t be any big chunks of banana. Add the buttermilk and whisk until combined.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the flour mixture to the bowl with the wet ingredients and whisk until just combined and no dry bits remain. It’s okay if the batter looks a little lumpy.

Add 3/4 cup of the mini semi-sweet chocolate chips to the batter, reserving the remaining 1/4 cup for topping the muffins. Gently fold the mini chocolate chips into the batter just until the chips are evenly dispersed. Don’t overmix!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Cover the bowl with plastic wrap and allow the batter to rest at room temperature for 1 hour. Resting the batter allows the flour to hydrate which in turn reduces some of the spread of the muffin tops and helps create even, rounded tops.

If you’re short on time, you can skip this step.

Arrange a rack in the center of the oven. Preheat the oven to 400°F.

Line every other cavity of 2 standard-size muffin tins with paper liners. There should be 12 total lined cavities. Allowing this space helps the muffins to rise and bake more evenly and reduces the likelihood of the muffins baking into each other. If you only own one muffin tin, you can fill each cavity and bake them all side-by-side.

Simply Recipes / Mark Beahm

Using a 2 1/2-inch scoop (about 1/3 cup), scoop 12 portions of batter into the lined cavities of the muffin tin, filling slightly over 3/4 full. Depending on the capacity of your muffin pans, you might get 13 muffins. Top each muffin with the remaining mini chocolate chips.

Simply Recipes / Mark Beahm

To yield maximum oven spring (and in turn a better rise and texture), the muffins are baked at 2 temperatures.

Arrange the pans on the middle rack of the oven. Bake the muffins at 400°F for 9 minutes. Without opening the oven door, lower the temperature to 350°F and bake for 4 more minutes. Rotate the pans and bake until the muffins are golden brown around the edges, spring back when gently poked, and a toothpick inserted into the center comes out clean, 4 to 6 minutes more (17 to 19 minutes total bake time).

Let the muffins cool slightly in the pans set over a wire rack for a few minutes. Transfer the muffins to a wire rack to finish cooling. Serve warm or at room temperature.

Leftover muffin tops can be stored in an airtight container at room temperature for up to 3 days.

I love to reheat leftover muffins in the microwave for a few seconds or until the chocolate is melted again.

Love the recipe? Leave us stars below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.

Mix oil, yogurt, egg, and vanilla together in a separate bowl until well combined; stir into flour mixture until smooth. Gently fold in mashed bananas and chocolate chips. Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 22 to 25 minutes. Cool briefly in the tin, then transfer to a wire rack to cool completely.

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.

Mix banana, oil, egg, and vanilla in a medium bowl.

Combine flour, sugar, cocoa, baking powder, and salt in a large bowl. Stir in banana mixture until just blended. Fold in chocolate chips. Spoon batter into the prepared muffin tin, filling 3/4 full.

Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.

Combine oats and milk in a medium bowl; allow to stand for 15 minutes. Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Stir 1/2 of the chopped pecans, 1/2 cup of the brown sugar, chocolate chips, vegetable oil, and egg into oat and milk mixture.

Combine flour, baking powder, and salt in a separate bowl. Stir in oat mixture until just moist. Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle tops with remaining brown sugar and pecans.

Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl.

Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl.

Stir wet ingredients into dry ingredients until just moistened; fold in zucchini, chocolate chips, and walnuts.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin briefly before transferring them to a wire rack to cool completely.

Enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.

Stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl; make a well in the center and set aside.

Whisk together sour cream, milk, vegetable oil, eggs, and almond extract in a separate bowl until evenly blended. Pour sour cream mixture into the well; stir in flour mixture until just combined. Fold in cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool in pan on a wire rack for 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe.

If for some reason your zucchini is on the dry side, hydrate the shredded zucchini by soaking it in water first, and then place in sieve.

Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.

Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.

In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.)

Add the melted butter, instant coffee granules, and almond extract and beat until smooth.

Mix the shredded zucchini into the sugar egg mixture.

Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.

Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.)

Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily.

Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.

Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife.

Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.

In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.

Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.

In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.

Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

Arrange a rack in the center of the oven. Grease each cavity of a muffin pan with cooking spray or butter.

Whisk the flour, sugar, baking powder, baking soda, salt, and any additional add-ins (if using) in a large bowl.

In a small bowl, whisk the milk, oil, and egg until combined.

Pour the milk mixture into the bowl with the flour mixture. Use a flexible spatula and mix just until no flour is visible. The batter will be thick and lumpy. Resist the urge to mix until it’s perfectly smooth, you’ll end up with tough muffins instead of tender ones.

Fill each muffin cavity halfway (about 2 heaping tablespoons).

Bake in the center of the oven until the tops are slightly golden and firm when lightly pressed, about 15 minutes. Cool the muffins in the pan for 5 minutes and then move to a cooling rack.

Serve the muffins warm or at room temperature with butter and jam. Store remaining muffins in an airtight container on the counter for up to 2 days.

Love the recipe? Leave us stars and a review below!

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.

In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.

In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins, or cranberries if using.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.

Simply Recipes / Eliezer Martinez

Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, 22 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.

Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Did you enjoy this recipe? Let us know with a rating and review!

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Preheat the oven to 450°F. Use your hands to lightly grease the inside of four 6-ounce ramekins with butter.

Fill a medium pot with about 2 inches of water. Set it over medium-high heat to bring the water to a gentle boil. Place a medium heat-proof bowl on top of the pot. The boiling water should not touch the bottom of the bowl. This is called a double boiler.

Add the chocolate chips and butter to the bowl and use a rubber spatula to mix until melted. Set it aside to cool for 5 to 10 minutes.

Simply Recipes / Hannah Zimmerman

In a separate medium bowl, whisk together the sugar, eggs, egg yolks, vanilla, and salt. When the chocolate mixture feels cool to the touch, scrape it into the egg mixture. Stir to combine.

Simply Recipes / Hannah Zimmerman

Whisk in the flour until just combined. The batter will be thick, so you can switch to a rubber spatula if needed.

Simply Recipes / Hannah Zimmerman

Divide the batter evenly into the prepared ramekins and place the ramekins on a baking sheet. Bake for 11 to 12 minutes, until the edges are firm and the centers are still soft. Carefully and gently poke the center of a lava cake with a finger. It should be jiggly, not fully set. If it is still liquidy (you’ll have wet batter on your finger), bake for an additional 1 to 2 minutes.

Simply Recipes / Hannah Zimmerman

Let the lava cakes cool for 3 minutes before serving.

To invert the lava cake: Cover a ramekin with an inverted dessert plate. Carefully flip the ramekin upside down and let it stand for a few seconds. Lift the ramekin to unmold the lava cake. Repeat with the remaining lava cakes while they are still warm.

I recommend that you eat your lava cakes warm, soon after they come out of the oven. The molten center will start to solidify as it cools.

The lava cakes can be served à la mode with vanilla ice cream, with a dusting of powdered sugar or cocoa powder, or with other toppings like fresh berries, chopped nuts, and caramel sauce.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Hannah Zimmerman

Preheat the oven to 350. Whisk together the milk, oil, egg, corn syrup, orange juice, and a pinch of zest.

Mix in the flour, brown sugar, baking powder, and salt until batter is just combined. Pour batter into a greased muffin tin and bake for 10-15 minutes, or until tops spring back when pressed.

For the glaze, mix the powdered sugar with the orange juice, adding 1 additional teaspoon of orange juice at a time to achieve the desired consistency. For the sugared zest, combine 1 part zest with 2 parts sugar and combine with your fingers until crumbly.

When muffins are done, cool completely before dipping tops in glaze. Once dipped in glaze, immediately sprinkle with sugared zest.

Preheat the oven to 350.

Beat the sugar, softened butter, milk, egg, lemon zest, and vanilla.

Sift together the flour, baking powder, and salt. Stir gently with previous mixture until combined. Batter should be pretty thick, but still soft and scoopable. If it’s too thick, add a little more milk.

Add white chocolate and blueberries and stir gently so you don’t break the blueberries.

Scoop into greased muffin tin and bake for 13-15 minutes.

Preheat the oven to 400 degrees F (205 degrees C). Coat a 12-cup muffin tin with nonstick spray.

Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a bowl. Mix in mashed banana, egg whites, and applesauce until just moistened. Stir in chocolate chips. Divide batter into muffin cups.

Bake in the preheated oven for 15 to 18 minutes.