Recipes for "double chocolate muffins"

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners; coat liners with cooking spray.

Mix chocolate drink powder into the milk. Stir until smooth.

Beat brown sugar, egg, oil, and vanilla extract together until well mixed.

Add chocolate milk to egg mixture and stir to combine. Add baking mix and mix well. Fold in chocolate chips. Spoon batter evenly into muffin cups, filling nearly to the top.

Bake until a toothpick comes out with only moist crumbs attached, 15 to 18 minutes.

Gather ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper muffin liners.

Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl.

Whisk yogurt, milk, oil, egg, and vanilla in separate bowl until smooth.

Pour yogurt mixture into the chocolate mixture and stir until batter is just blended.

Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

1. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.

2. In a bowl, stir together the butter, maple syrup, vanilla, eggs, yogurt, and milk. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Stir in the chocolate chips.

3. To make the swirl, combine all ingredients in a bowl. Dollop it by the tablespoon over the muffin batter. Lightly swirl the mix, don't over mix it.

4. Divide the batter evenly among the prepared pan. Bake for 22-25 minutes, until the tops are just set. Enjoy warm with butter and sea salt.

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.

Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full.

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

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

Brush the bottom and sides (right up to the rim) of two 5-ounce ramekins lightly with 1 teaspoon melted butter. Add 1 tablespoon white sugar to each ramekin; rotate until sugar coats all surfaces, then tip to pour off extra sugar.

Pour 3 cups hot water into a pot set over low heat. Place chocolate pieces in a metal mixing bowl; place the bowl over the pot of water until chocolate melts; do not let the water simmer or boil.

Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat.

Transfer milk mixture to the bowl with melted chocolate. Add salt and cayenne pepper and mix until thoroughly combined. Add egg yolk and mix to combine. Leave the bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.

Whisk egg whites and cream of tartar in a mixing bowl until mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mix.

Whisk in 1/3 of the sugar for 15 seconds. Repeat two more times to whisk in remaining sugar. Continue to whisk until mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.

Transfer a little less than 1/2 of the egg white mixture to the chocolate mixture; mix until thoroughly incorporated, 1 to 2 minutes. Gently fold in remaining egg white mixture with a spatula until no white remains. Divide between the prepared ramekins and place on the lined baking sheet.

Bake in preheated oven until chocolate soufflés have puffed up and risen above the top of the rims, 12 to 15 minutes.

Enjoy!

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!