Best 3 Chocolate Chunk Muffins Recipes
Indulge in a delightful culinary journey with our curated collection of chocolate chunk muffin recipes, a perfect treat for any occasion. From classic muffins bursting with rich chocolate chunks to variations featuring unique ingredients like bananas, nuts, and even a gluten-free option, this article has something for every chocolate lover. Each recipe is carefully crafted to ensure a moist, fluffy texture and an explosion of chocolatey goodness in every bite. Whether you prefer a simple yet satisfying muffin or one with a twist, our recipes will guide you through the baking process with ease. Get ready to tantalize your taste buds with these delectable chocolate chunk muffins, perfect for breakfast, brunch, or a sweet afternoon snack.
Check out the recipes below so you can choose the best recipe for yourself!
WW TRIPLE CHOCOLATE CHUNK MUFFINS LOW FAT
This is a knock off of Whole Foods 6 dollar per 4 Vita Top Muffins. Low fat ingredients include egg whites, yogurt and sugar substitute. To reduce calories and WW points you can also make 24 smaller muffins (2.5 points). I found this little chocolate gem at healthyisalwaysbetter.com. If you make 12 large muffins, they are 5 points per muffin.
Provided by BakinBaby
Categories Quick Breads
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350, line 12 muffins with paper liners or spray muffin tin with non stick spray.
- In a food processor, mix all of the ingrredients together (except chips), blend until oats are ground and mixture is smooth,.
- Place mixture in bowl and gently stir in 1/2 of the chocolate chips, scooop mixture into prepared pans.
- Bake in oven 10 min, remove muffins and distribute the other half of the chips on top of each muffin.
- Return to oven, bake another 2-5 min or until a toothpick comes out clean.
- Cool before serving.
CHOCOLATE CHUNK MUFFINS
Categories Chocolate Dairy Dessert Bake Kid-Friendly Back to School Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 14 (1/2-cup) muffin cups with paper liners.
- Melt unsweetened chocolate and 1/2 cup semisweet chunks in a metal bowl set over a pan of barely simmering water, stirring. Remove bowl from heat and cool slightly.
- Whisk together flour, baking soda, and salt. Whisk vanilla into milk in another bowl.
- Beat butter with brown sugar in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Add melted chocolate and beat well. Mix in flour and milk alternately in batches, scraping down side of bowl and beginning and ending with flour. Fold in remaining chunks.
- Divide batter among lined muffin cups (fill empty cups halfway with water). Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean, 22 to 25 minutes total. Cool muffins in pans on racks 15 minutes, then invert onto racks to cool.
HAZELNUT CHOCOLATE CHUNK MUFFINS
Sweet, delicately-textured muffins, with bran, wheat germ, and crunchy whole hazelnuts!
Provided by Chantal Pare
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper cup liners.
- Heat the oil for frying in a medium, deep skillet over medium-high heat. In a small bowl, toss the hazelnuts in 1 tablespoon flour to lightly coat. Spoon the hazelnuts into the hot oil, and fry until golden brown.
- In a medium bowl, mix the 2 cups flour, wheat germ, brown sugar, oat bran, hazelnut butter, and egg. Thoroughly mix in baking powder. Stir in the milk, and fold in the chocolate chips. Evenly pour into the lined muffin pan.
- Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 38.2 g, Cholesterol 17.1 mg, Fat 13.3 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 2.6 g, Sodium 102.4 mg, Sugar 16.8 g
Tips:
- Use room temperature ingredients for better emulsification and a more consistent batter.
- Do not overmix the batter, as this can result in tough muffins.
- Stir in the chocolate chunks gently at the end to prevent them from sinking to the bottom of the muffins.
- Bake the muffins until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These chocolate chunk muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist, fluffy texture and rich chocolate flavor, they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these chocolate chunk muffins a try. You won't be disappointed!
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