4 4a

Double Chocolate Zucchini Muffins

Yield : 10 muffins

INGREDIENTS:

1 and 1/2 cups shredded zucchini
1 cup all purpose flour
1/2 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp instant espresso powder
2 large eggs
1/4 cup vegetable oil
1/4 cup plain Greek yogurt
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup semisweet chocolate chips, divided

Directions:

Preheat the oven to 425 degrees and line 10 muffin tins with cupcake liners. Set aside. Place the shredded zucchini on a couple paper towels and pat with additional paper towels to absorb some of the moisture

In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and instant espresso togehter. In another bowl, whisk together the eggs, oil, yogurt, sugar, and vanilla together until smooth. Pour the wet ingredients into the dry ingredients and lightly whisk until combined.

Using a rubber spatula, fold in the zucchini the chocolate chips by hand. Mix just until evenly mixed. Divide the batter evenly among the 10 muffins tins and stick a few extra chocoalte chips onto the top of each muffin. Bake for 5 minutes, then reduce the temperature to 350 degrees and continue to bake for another 15 minutes, or until a cake tester comes out clean. Check your muffins around 12 minutes and every minute until 15 because you definitely do not want these to dry out! Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

source : ericasweettooth

Skinny Chocolate Muffins

Skinny Chocolate Muffins

SKINNY CHOCOLATE MUFFINS

 Yields:  16 muffins
Prep time: 20 mins
Baking temp: 400 degrees Fahrenheit
Baking time: 15 mins

INGREDIENTS:

 1/2 cup coconut oil

1/3 cup brown sugar

1/3 cup sugar

1/4 cup applesauce

2/3 cup plain greek yogurt

2 teaspoons vanilla extract

2/3 cup fat free milk

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups flour

1/2 cup dark cocoa powder

1 cup mini chocolate chips, divided

Skinny Chocolate Muffins2

DIRECTIONS:

  1. Warm the coconut oil in the microwave slightly to soften it if needed. Beat the coconut oil and sugars until creamed. Add the applesauce, yogurt, and extract and beat again. Sift together the baking powder, baking soda, salt, flour, and cocoa powder. Slowly add the dry ingredients alternately with the milk until it has been blended. Do not over mix. Stir in 3/4 cup mini chips by hand.
  2. Spray muffin tins with non stick baking spray. Divide the muffin batter into 16 muffin tins. Sprinkle the tops of the batter with the remaining mini chocolate chips. Bake at 400 degrees for 15-16 minutes. Cool in pan 1 minute. Remove to wire rack to cool completely. Store in a sealed container. Makes 16 muffins.

Notes

If you want to cut more calories out of these muffins, feel free to leave out the chocolate chips.

source:  insidebrucrewlife

Healthy Double Chocolate Mocha Muffins

Healthy Double Choco Mocha Muffins SPS

Healthy Double Chocolate Mocha Muffins

Yields:  14pcs

Prep time: 30 mins
Baking time: 15 min

Total Cooking Time:  45 mins

These moist and chocolatey muffins have a secret: they contain no butter or oil, have only ⅓ cup of sugar in the whole batch, and are only 135 calories per muffin!

INGREDIENTS

1 cup all purpose flour {125g, fluffed, spooned and leveled}

¾ cup whole wheat flour {93g, fluffed spooned and leveled}

½ cup unsweetened cocoa powder {46g}

2½ tbsp espresso powder {instant coffee works as well}

3 tsp baking powder

¼ tsp salt

¾ cup unsweetened applesauce

¼ cup Greek yogurt

⅓ cup granulated sugar

2 tsp vanilla

2 large eggs

1 cup buttermilk

5 tbsp mini chocolate chips {reserve 1 tbsp for muffin tops}

Healthy Double Choco Mocha Muffins SPS2

DIRECTIONS:
  1. Prepare muffin pans (this recipe works best in large muffin pans): spray with oil, and coat using a paper towel.
  2. In a large bowl, combine the dry ingredients: flours, cocoa powder, espresso powder, baking powder and salt.
  3. In a separate large bowl, combine all wet ingredients: applesauce, yogurt, sugar, vanilla, eggs and buttermilk.
  4. Sift the dried ingredients into the wet ingredients, and mix until just combined {batter will be lumpy}. Fold in ¼ cup of the mini chocolate chips.
  5. Heat oven to 400°F. Allow batter to sit while oven heats. Once at temperature, spoon into the prepared muffin pans. Sprinkled with reserved tbsp of mini chocolate chips.
  6. Bake for 13-17 minutes, until toothpick comes out clean (a few crumbs may stick).
Notes
This recipe works best in large-sized muffin pans (rather than standard sized).

Chocolate Yogurt Muffin

chocolate yogurt muffin

Chocolate Yogurt Muffin

 Yields:  6 pcs
Prep time: 15 mins
Baking temp: 350F
Baking time: 25 mins

INGREDIENTS:

1 and ¾ cups all purpose flour

¼ cup unsweetened cocoa powder

½ cup sugar

2 teaspoons baking powder

1 teaspoon salt

1 egg

1 cup plain yogurt

¾ cup chocolate chips

1 tablespoon powdered sugar, optional

 

DIRECTIONS:

  1. Preheat oven to 350F (175F). Line a muffin pan with liners. I used Jumbo pan and 6 liners.
  2. In a bowl whisk together the flour, cocoa powder, sugar, baking powder and salt.
  3. In a separate bowl, whisk egg and yogurt until combined.
  4. Gradually pour the flour mixture into egg mixture and stir with a spatula. Don’t overmix, just until everything is blended.
  5. Fold in chocolate chips.
  6. Fill the liners 3/3 way full with the batter and top with a few additional chocolate chips.
  7. Bake for 20-25 minutes for Jumbo muffins. Reduce the time for smaller muffins and check with a toothpick test.
  8. Let them cool for about 15 minutes before removing. Cool on a wire rack completely.
  9. Sift a little powdered sugar when serving if desired.

source:  giverecipe

Double Chocolate Muffins

double choco muffins BL

DOUBLE CHOCOLATE MUFFINS

Yields:  12 muffins
Baking temp: 200 degrees Celsius
Baking time: 18-21  mins

INGREDIENTS:

300 g all purpose flour
80 g cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
250 g granulated sugar
100 g butter, melted
250 ml buttermilk (about 1 cup or 8.45 US fluid ounces)
2 large eggs
150 g dark chocolate (70%), coarsely chopped

double choco muffins BL2

DIRECTIONS:

  1. Heat oven to 200°c (392F). Prepare a cupcake pan with 12 muffin liners.
  2. Mix flour, cocoa powder, baking powder, baking soda and salt in bowl. Set aside. Mix sugar, butter, buttermilk and eggs in a large bowl.
  3. Add dry ingredients to wet ingredients and mix until just combined.
  4. Stir in chocolate, but save 1/4 of the chocolate to put on top of muffins.
  5. Divide batter between 12 liners, filling them completely full. Sprinkle with remaining chocolate pieces.
  6. Bake for 18-21 minutes or until a cake tester comes out almost clean.

source:  bloglovin

DOUBLE CHOCOLATE BANANA MUFFINS

 

double choco banana muffins CMC

DOUBLE CHOCOLATE BANANA MUFFINS WITH 
MASCARPONE FROSTING AND BOURBON CARAMEL SAUCE

Yields:  15-17 normal sized muffins

INGREDIENTS

2 cups (300 g) all purpose flour
¾ cup + 1 ½ tbsp (80 g) cocoa powder
1 tbsp baking powder (yes, tablespoon!)
1/2 tsp baking soda
1/4 tsp salt
1 cup + 2 tbsp (250 g) granulated sugar
100 g butter (1 scant stick), melted
1 cup buttermilk
2 large eggs
2 very ripe bananas
150 g dark chocolate (70%), coarsely chopped (or chocolate chips)

 

DIRECTIONS: 

  1. Heat oven to 200°c (392°F). Prepare a muffin pan with 12 muffin liners (or if you have two pans and can fit them both in the oven, prepare both of them with liners).
    2. Mix flour, cocoa powder, baking powder, baking soda and salt in bowl. Set aside.
    3. Mix sugar, butter, buttermilk, eggs and mashed banana in a large bowl. Add dry ingredients to wet ingredients and mix until just combined.
    4. Stir in chocolate, but save 1/4 of it to put on top of muffins. Divide batter between 20-22 medium sized liners, filling them almost to the very top. Sprinkle with remaining chocolate pieces.
    5. Bake for 16-18 minutes or until a cake tester comes out almost clean.

 

double choco banana muffins CMC2

BOURBON CARAMEL SAUCE

INGREDIENTS
1 1/2 tbsp bourbon (rum would work too)
2 tbsp milk
3 ½ tbsp heavy cream
1/3 cup (70 g) granulated sugar
25 g butter
pinch of salt

DIRECTIONS:
1. Carefully heat bourbon, milk and cream in a saucepan. It should be hot but not boiling.
2. Meanwhile, put the sugar in another sauce pan and heat until it starts to melt. Carefully stir sugar with a spoon until all sugar has melted and has become a golden brown color.
3. Add the butter and stir until melted. Very carefully (it will bubble up!) add the heated cream mixture. Stir until smooth, add the salt and pour into a jar to cool. Put in the frige to become completely cold.

MASCARPONE FROSTING

Makes enough frosting for about 12 muffins

INGREDIENTS
250 g mascarpone
1-2 tbsp powdered sugar (or to taste)
½ cup heavy cream

DIRECTIONS:

1. Beat the mascarpone and sugar until smooth. Add cream and beat until firm.
2. Fill a piping bag fitted with a large star tip (I used Ateco 869)  and pipe ”blobs” of frosting on top of the muffins. Pour some caramel sauce on top of each muffin.

source:  call-me-cupcake

Chocolate Muffins

chocolate muffins GR2

MY BEST CHOCOLATE MUFFINS

 Yields:  17 muffins
Prep time: 30 mins
Baking temp: 180 degrees Celsius
Baking time: 20  mins

INGREDIENTS:

¾ cup buttermilk

100g dark chocolate chips

2 eggs

¾ cup sugar

6 tablespoons olive oil

1 teaspoon vanilla powder

1 cup and 2 tablespoons all purpose flour

½ teaspoon salt

1 teaspoon baking powder

⅓ cup unsweetened cocoa powder

1 tablespoon chocolate chips, for topping

1 tablespoon coarse sugar, for topping

chocolate muffins GR

chocolate muffins GR3

DIRECTIONS:

  1. Preheat oven to 180C.
  2. Melt chocolate chips in double boiler and wait it until it reaches room temperature
  3. Whisk eggs and sugar until creamy.
  4. Add in olive oil and vanilla powder. Mix well.
  5. Mix flour, salt, cocoa powder and baking powder in a seperate bowl and sift half of it into the egg mixture gradually. Stir with a spatula.
  6. Pour in the buttermilk and mix until combined.
  7. Stir in the remaining flour mixture gradually.
  8. Fold in melted chocolate.
  9. Share the batter into 17 muffin liners and top with chocolate chips.
  10. Bake for 20 minutes or until an inserted toothpick comes out clean.
  11. Cool them on a wire rack and sprinkle coarse sugar on each when they completely cooled.

Notes

Note: If you don’t have buttermilk, you can make it yourself. Just drop 2 tablespoons lemon juice into ¾ cup lukewarm milk and wait 20 minutes. Follow the rest of the instructions the same way.

source:  giverecipe

Triple Chocolate Chunk Muffins

Triple Choco Chunk Muffins

TRIPLE CHOCOLATE CHUNK MUFFINS

 Yields:  12 muffins
Total Time: 25  mins
Baking temp: 180 degrees Celsius
Baking time: 15  mins

INGREDIENTS:

 

1 3/4 cup Oats

3 Egg whites

3/4 cup Unsweetened cocoa

1/2 cup Unsweetened applesauce

1 tsp Vanilla extract

1/2 cup Plain greek yogurt (or regular plain low fat yogurt)

1/2 tsp Cream of tartar (or 2 tsp. vinegar)

1 1/2 tsp Baking powder

1 1/2 tsp Baking soda

1/4 tsp Salt

1 cup Hot water

1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar [1]

1/2 cup Semi-sweet chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
  2. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
  3. Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
  4. Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
  5. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

*Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!

  1. Cool muffins before removing from pan

 

source:  dashingdish

Chocolate Banana Muffins

1

Chocolate Banana Muffins

These muffins are moist and delicious! They have the most amazing flavor!

INGREDIENTS:

1½ cups mashed bananas

⅓ cup oil

1 egg

1 cup sugar

1½ cups flour

¼ cup cocoa

1 teaspoon baking soda

¼ teaspoon baking powder

1 cup mini chocolate chips

Sugar for sprinkling on tops

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine bananas, oil, egg large mixing bowl.
  3. In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana mixture. Stir in chocolate chips.
  4. Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.
  5. Bake for 20 to 25 minutes at 350 degrees F.

source : chef-in-training

Chocolate Chocolate Chip Muffin

chocolate chocolate chip muffin

Chocolate Chocolate Chip Muffin

 Yields:  12 pcs
Prep time: 15 mins
Baking temp: 350F
Baking time: 16-20 mins

INGREDIENTS:

5 ounces dark chocolate, chopped

1/2 cup butter

2 cups all-purpose flour

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

2/3 cup buttermilk

2 teaspoons vanilla extract

1 cup semisweet chocolate chips

DIRECTIONS:

  1. Preheat oven to 350F.  Line a 12-cup muffin tin with paper lines.
  2. Melt together the butter and chopped dark chocolate in a microwave-safe bowl.  Heat in 30-second intervals, stirring between each.  Once smooth, set aside to cool.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.  Make a well in the center of the dry ingredients and add the eggs, buttermilk, and vanilla.  Wisk ingredients together until almost smooth.  Stir in the melt chocolate and butter until evenly incorporated, followed by the chocolate chips.
  4. Bake for 16-20 minutes, or until a tester comes out clean.  Check frequently, as these will dry out quickly if they are overbaked.
  5. Cool muffins on a wire rack before serving or storing in an airtight container.

source:  bunsenburnerbakery