how do you make chocalate muffins?

Answer 1

Double chocolate to satisfy that extra craving. Perfect for breakfast, snacks, packing in lunches or having with a cup of coffee or tea.

6 ounces semi-sweet chocolate chips
1/3 cup butter
3/4 cup buttermilk
1/2 cup sugar
1 egg, lightly beaten
1 1/2 teaspoons pure vanilla extract
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces milk chocolate chips


Preheat oven to 400F.
Place semi-sweet chocolate chips and butter in a microwave safe bowl.
Microwave on medium (50% power) for 1 minute, and stir; microwave at additional 30 second intervals, stirring each time, until chocolate is melted, but do not scorch (cooking time may vary with different ovens, but about 3 minutes total).
Allow chocolate to cool about 10 minutes.
Stir chocolate together with buttermilk, sugar, egg, and vanilla.
Separately, sift together the flour, baking soda, and salt.
Add the chocolate mixture to the center of the flour mix, stirring just until combined.
Fold in the milk chocolate chips.
Place batter into a greased 12-cup muffin tin 2/3 full.
Bake 20-23 minutes or until a toothpick can be removed clean.
Cool for 5 minutes in the pan, then finish cooling on a wire rack.

Answer 2

Muffins (American, makes 8-10)

Ingredients
225g plain flour
2 teaspoons baking powder
100g caster sugar
pinch of salt
250ml milk
120ml oil
1 medium-sized egg
100g of mixed raisins or chocolate chips

Method
1.Set the oven to 200o c.

2.Sieve the flour and baking powder into a large bowl. Add the sugar and salt.

3.Pour the milk and oil into a medium-size bowl. Add the egg and mix together well using a fork.

4.Make a dip in the middle of the flour using the mixing spoon, then pour in the liquid ingredients. Stir together until you can’t see any flour. (You may see some lumps but don’t worry about those!) This must be done carefully but quickly. If you mix the mixture too much, muffins will not be light and airy.

5.Using the tablespoon, fill each muffin case about ¾ full. If any mixture drips onto the tray, wipe it up before putting the tray in the oven.

6.Wearing oven gloves, place the muffins in the oven, near the top. Cook for 20-25 mins.

7.Use oven gloves to remove the muffins from the oven. When cooled, the muffins will look a little brown and feel springy when gently pressed with a finger. Let them cool for a few minutes before removing them from the tray.







Follow the method above but try different flavourings:

Blueberry and lemon muffins
Add 200g washed blueberries and the grated rind of half a lemon to the flour mixture.

Chocolate chip muffins
Use 200g plain flour and 25g cocoa powder (instead of 225g flour), sieved together. Add 100g chocolate chips to the flour mixture and (optional) ½ teaspoon vanilla essence to the liquid mixture.

Breakfast muffins
Use 100g wholemeal self-raising flour and 125g plain flour. Use 75g caster sugar (instead of 100g). Add 100g chopped dried (ready to eat) apricots to the flour mixture and 1 tablespoon of honey to liquid mixture.

Answer 3

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Double Chocolate Chip Mega Muffins Recipe #64771
Rich, dense chocolate muffins.
1 (18 ounce) package fudge cake mix
1 (3 ounce) package chocolate instant pudding
3/4 cup water
4 eggs, beaten
1/2 cup vegetable oil
1 cup mini chocolate chips (Frozen keep them in your freezer.)
1/4 teaspoon almond extract

12-18 muffins Change size or US/metric
Change to: muffins US Metric

30 minutes 5 mins prep
Mix cake mix, pudding, water, eggs, oil, and almond extract until smooth.
Stir in chocolate chips last, blend through.
Fill muffin cups 3/4 full and bake in preheated oven at 350 degrees between 25-35 minutes until done, but do not over cook.
This will depend on the size of the muffin cups used.
This recipe will make 1 jumbo pan (6) and 1 regular size (6) or 12 to 18 regular size muffins.

Answer 4

1/2 cup salad dressing or mayonnaise
1/2 teaspoon vanilla
3/4 cup sugar
1/2 cup water water with 1 teaspoon baking soda
2 tablespoon cocoa
1 cup flour

Mix ingredients in order: salad dressing or mayonnaise, vanilla, sugar, warm water with baking soda, cocoa and flour. Bake 20 minutes at 350 degrees.

Makes 1 dozen muffins.

Answer 5

Use any muffin recipe and exchange some of the flour for some coco powder in equal proportions.

Chocolate chip: Just add Chocolate Chips

BP

Answer 6

Chocolate Chocolate Chip Muffins

6 oz. semisweet chocolate
1/3 c. unsalted butter
3/4 c. buttermilk
1/2 c. sugar
1 egg
1 1/2 tsp. pure vanilla extract
1 2/3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. mini chocolate chips

Preheat the oven to 400F. 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 400F. 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.

Makes 1 dozen

Chocolate Cheesecake Muffins

1 1/4 c. flour
1 c. sugar, divided
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. buttermilk
1/4 c. vegetable oil
1/4 c. butter or margarine (1/2 stick), melted, cooled
2 eggs, divided
1 1/4 tsp. vanilla extract, divided
1/3 c. chocolate chips
6 oz. cream cheese, softened (two 3 oz. pkg.)
1/4 c. slivered almonds

Preheat oven to 375F. Grease 12 muffin cups.

In large bowl, stir together flour, 3/4 c. sugar, cocoa powder, baking
soda and salt.

In another bowl, stir together buttermilk, oil, melted butter, 1 egg (beaten) and 1 tsp. vanilla. Make well in center of dry ingredients; add buttermilk mixture and stir just to combine. Stir in chocolate chips. Spoon batter into prepared muffin cups.

In medium bowl, make topping by combining cream cheese, remaining 1/4 c.
sugar, remaining egg that has been lightly beaten and remaining ¼ tsp. vanilla. Stir in almonds. Spoon mixture over chocolate batter in muffin cups; swirl slightly with knife.

Bake in preheated oven 20 to 25 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool 5 minutes, and then serve immediately.

Makes 12 muffins.

Answer 7

with chocolate?, I don't know how to make muffins, thou I assumed chocolat muffins will included chocolat in the making?.

Answer 8

8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder

Preheat the oven to 375 degrees F.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.


Nonstick vegetable spray for coating muffin tin
1 1/4 cups cake flour
1/2 cup unsweetened cocoa powder (recommended: Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup coffee, brewed strong and hot
Vanilla cream filling, recipe follows
Ganache frosting, recipe follows

Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray.
Into a large bowl, sift the flour, cocoa, baking soda, baking powder and salt together three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin two-thirds full and bake for 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool. With a small knife, carefully carve a 1-inch-round by 1-inch-deep plug out of the bottoms of the cupcakes-you're going to need the plug to refill the hole, so don't chuck it out. Fill with vanilla cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream. Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for 20 minutes to set before serving.

Ganache Frosting:
5 ounces semisweet chocolate, coarsely chopped
3/4 cup heavy cream

Ganache Frosting: Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth.

Vanilla Cream Filling:
3 tablespoons vegetable shortening
3 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup light corn syrup

Vanilla Cream Filling: With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat a high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minutes more. Scrape the vanilla cream frosting into a pastry bag fitted with a 1/4-inch plain tip.

Fudgy Frosting:
1/2 cup butter
1 1/2 cups superfine sugar
1 1/2 cups cocoa powder
Pinch salt
1 cup heavy cream
1/2 cup sour cream
1 teaspoon instant coffee crystals
1 1/2 teaspoons vanilla extract
Confectioners' sugar, as needed
Filling:
4 ounces cream cheese
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
2/3 cup semi sweet chocolate chips

Cupcakes:
3 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 teaspoons white vinegar
1 tablespoon instant coffee crystals
1 tablespoon vanilla extract
Regular or silver cupcake paper liners

Equipment: 2 muffin tins


Make the Fudgy Frosting: Melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. (It may look grainy or sandy.) In a bowl combine the cream, sour cream and coffee. Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the vanilla. Let cool until it thickens and becomes spreadable, about 3 hours. If too thin, stir in some confectioners' sugar.
Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend. Add the chips and mix a few seconds on low to just fold in.

Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps.

Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter. Drop a heaping teaspoon of the filling into the center of each. Bake for 30 to 35 minutes. Cool the cupcakes completely. Frost the cupcakes with the frosting.

Answer 9

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