4 4a

Double Chocolate Zucchini Muffins

Yield : 10 muffins


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


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


Lemon Poppy Seed Muffins

lemon poppy seed muffin

Lemon Poppy Seed Muffins

 Yields:  10-12 pcs


1/2 cup sweet creamy butter, softened

2/3 cup sugar

2 large eggs, separated

1  1/3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 1/2 tablespoons poppy seeds

zest from 2 lemons

1/4 teaspoon salt

1/2 cup buttermilk or 1/2 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons vanilla


  1. Preheat oven to 350∞F. Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time, beating well after each.
  2. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  3. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth.
  4. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended.
  5. Spoon the batter into the prepared pan, 3/4-full. Bake at 350∞F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool for 5 minutes before removing to cool completely.


source:  12tomatoes

Bakery Style Chocolate Chip Muffins

Bakery Style Choco Chip Muffins

Bakery Style Chocolate Chip Muffins

Yields:  12-13 big muffins


1 cup milk

1/4 cup vinegar

2 1/2 cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup granulated sugar

1/2 cup butter, melted

2 larges eggs

1 tbsp vanilla

1 1/2 cups miniature chocolate chips

optional: sanding sugar for sprinkling on top

Bakery Style Choco Chip Muffins2


Preheat oven to 425ºF. Grease a 12-cup muffin tin with non-stick cooking spray.

In a small bowl, pour the milk and vinegar. Let sit while preparing the remaining ingredients.

In a larger bowl, mix together the flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk + vinegar mixture. Stir JUST until a batter with lumps forms.

Fold in the chocolate chips.

Fill each cup in the muffin tin to be completely full (about a heaping 1/4 cup).

Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.

Delicious fresh and next day. Freezes well.

source:  somethingswanky

Skinny Chocolate Muffins

Skinny Chocolate Muffins


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


 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


  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.


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!


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

  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).
This recipe works best in large-sized muffin pans (rather than standard sized).

Blueberry Muffins



Blueberry Muffins

Yield : 8 muffins


2/3 cup white sugar

1 large egg

1/2 cup vegetable oil

1/3 cup milk

1 teaspoon vanilla

1 1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream (you can sub yogurt)

1 cup blueberries

About 1 tablespoon white sugar for the top (optional)



  • Preheat oven to 375ºF. You may want to lightly grease your muffin tin so that the crown of the muffin doesn’t stick to the pan (I didn’t though). Place eight muffin liners in the pan.
  • Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
  • Add the flour, baking powder and salt. I stir the baking powder and salt into the flour right on top of the wet ingredients so I don’t have to get out another bowl. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don’t overmix. Just stir until it’s no longer lumpy.
  • Stir in the sour cream just until well distributed. Fold in the blueberries (I left about half for the top so some would be visible on the crown of the muffin).
  • Evenly distribute the batter in the muffin tin. If you are making 8 high crowned muffins, you will be filling them all the way to the top. If you want to make shorter muffins you could probably fill 12. If you saved some berries for the top, sprinkle them on and press them in lightly. Sprinkle the tops with the 1 tablespoon of sugar if you want.
  • Bake muffins for about 25 minutes. If you’re using frozen berries it will take about 5 minutes longer. Also depending on how many muffins you decided to make, it will also take a shorter time. Just make sure you get them out as soon as a toothpick comes out clean.
  • You can also make maybe 3 or 4 giant muffins in a jumbo muffin tin. If you do, bake them at 350ºF for maybe about 40 minutes.
  • I like to put them in a sealed container while they’re still warm so the stay really moist. That’s assuming they aren’t eaten right out of the pan though.

source:  yammiesnoshery


4a 2


1. Sugar– If you’ve ever made muffins that have sunken in the middle and have a chewy top around the edge, too much sugar is most likely the culprit. Not enough sugar and, well… they won’t be sweet.
2. Flour– Too much flour and muffins will be too dense. Adding more flour can also help add some height to your muffin though.
3. Oil– Adding too much oil will make a greasy muffin. Oil stays liquid at room temp which means that it keeps your muffin moist, so make sure you have enough.
4. Baking powder– Don’t think you can just add more baking powder to make your muffins taller. If the batter isn’t thick enough, it will just cause them to spread so you have wide, flat-topped muffins.
5. Sour Cream– Sour cream enhances the texture of the muffin and also adds flavor. Adding sour cream helps to add thickness to the batter without having to add extra flour. You can also use yogurt for the same effect.
6. Temperatures– The temperature affects the rise and bake time of the muffin. Baking at 400ºF will give your muffin a good rise so you’ll have nice tall muffins, but they might get too brown. Baking at 350ºF will give you shorter muffins that don’t brown. We liked 375ºF the best for tall, golden brown muffins.
7. TheBlueberries– Fresh blueberries are, of course, the best. You can use frozen though too, which is what I did for all of the experimentation. Frozen blueberries will increase bake time and may reduce the rise of the the muffin. I like to reserve some of the berries to press into the tops so they’re visisble.
8. Filling the tin– If your batter is thick enough, you should be able to fill the muffin tin to the very top. As the muffin rises, it will produce a tall crown that creeps over the edges, creating that familiar muffin top that we know and love. If your batter is too thin and you attempt to fill the muffin all the way, it will just run all over the place and will stick to the pan.
source:  yammiesnoshery

Banana Pecan Crunch Muffins


Banana Pecan Crunch Muffins

Yield : 12 muffins


  • 1½ cups flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • ⅔ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup melted butter
Crunch Topping
  • ⅓ cup brown sugar, packed
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons oats
  • ⅓ cup chopped pecans


  1. Preheat oven to 375 degrees. Line a muffin pan with paper liners.
  2. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. (Do not overmix) Divide batter evenly over 12 muffin cups.
  4. In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins.
  5. Bake 18-20 minutes or until a toothpick comes out clean.

source : spendwithpennies

Chocolate Yogurt Muffin

chocolate yogurt muffin

Chocolate Yogurt Muffin

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


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



  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


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


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


  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