Best 7 Chocolate Malted Muffins Recipes

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Indulge in the delectable delight of homemade Chocolate Malted Muffins, a symphony of flavors that will tantalize your taste buds. These muffins are not just any ordinary treats; they are an explosion of chocolatey goodness, enhanced by the nostalgic taste of malted milk powder. With a tender crumb and a moist, fluffy texture, these muffins are perfect for any occasion, whether it's a cozy breakfast at home or a special gathering with friends and family. Our article presents two irresistible variations of this classic recipe: the classic Chocolate Malted Muffins and the decadent Chocolate Malted Muffins with Chocolate Chips. Both recipes are easy to follow and promise a delightful baking experience. So, preheat your oven, gather your ingredients, and embark on a culinary journey that will leave you craving more.

Here are our top 7 tried and tested recipes!

DOUBLE-CHOCOLATE SALTED CARAMEL MUFFINS



Double-Chocolate Salted Caramel Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped semisweet chocolate (about 2 ounces), plus more chocolate for grating
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
1/2 cup jarred thick dulce de leche
Flaky salt

Steps:

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with nonstick liners. Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl; stir in the chopped chocolate. Whisk the milk, vegetable oil and eggs in a small bowl until smooth; stir into the flour mixture until just combined.
  • Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until the edges are just set but the centers are still loose, 8 to 10 minutes. Working quickly, drop 1 heaping teaspoon dulce de leche into the center of each muffin. Return to the oven and bake until the batter rises over the dulce de leche and a toothpick inserted into a muffin (but not into the dulce de leche) comes out clean, 10 to 15 minutes.
  • Finely grate chocolate over the tops of the hot muffins and sprinkle with flaky salt. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

CHOCOLATE MUFFINS



Chocolate Muffins image

Calling all chocoholics! These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack.

Provided by Jennifer Segal, adapted from Joyofbaking.com

Categories     Breakfast & Brunch

Time 40m

Yield 12 muffins

Number Of Ingredients 11

2 large eggs
1 cup low fat buttermilk (see note)
2 teaspoons vanilla extract
1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
⅔ cup natural unsweetened cocoa powder, such as Hershey's
1¼ cups light brown sugar, packed (be sure it is fresh with no hard lumps)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1cup semi-sweet or bittersweet chocolate chips
1 stick (½ cup) unsalted butter, melted and slightly cooled

Steps:

  • Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.
  • In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
  • In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.
  • To the dry ingredients, add ¾ cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined.
  • Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining ¼ cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Facts : ServingSize 1 muffin, Calories 324, Fat 14 g, Carbohydrate 50 g, Protein 5 g, SaturatedFat 8 g, Sugar 31 g, Fiber 3 g, Sodium 293 mg, Cholesterol 52 mg

TRIPLE CHOCOLATE MUFFINS



Triple Chocolate Muffins image

These brownie-like muffins come together with pure baking chocolate, cocoa powder, and chocolate chips for 3x the chocolate goodness in the morning!

Provided by Sally

Categories     Breakfast

Time 30m

Number Of Ingredients 11

one 4-ounce bar (113g) semi-sweet chocolate*
1/2 cup (115g; 1 stick) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup (80g) sour cream or plain yogurt, at room temperature
1/2 cup (63g) all-purpose flour (spoon & leveled)
1/3 cup (27g) unsweetened natural cocoa powder*
1/2 teaspoon baking soda
1/4 teaspoon salt
1 heaping cup (180-200g) semi-sweet or dark chocolate chips (mini size works too!)

Steps:

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
  • Coarsely chop the chocolate. Place in a medium heat-proof bowl along with the butter. Microwave on high in 10 second increments, whisking after each until completely smooth and chocolate has melted. Cool for 5 minutes, then whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
  • Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Add the wet ingredients and fold to completely combine- make sure there are no flour spots at the bottom of the bowl. Fold in the chocolate chips. Batter will be thick.
  • Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • Muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

THE BEST CHOCOLATE MALTED



The Best Chocolate Malted image

Provided by Food Network

Categories     dessert

Time 12m

Number Of Ingredients 8

3 ounces unsweetened chocolate
7 ounces semisweet chocolate
3/8 cup light corn syrup
1/2 cup hot water
1 cup vanilla ice cream
2 tablespoons warm glossy chocolate sauce, recipe follows
2 teaspoons malt powder
1 cup chilled heavy cream

Steps:

  • Warm Glossy Chocolate Sauce:
  • In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
  • Combine all the ingredients in a blender and blend until smooth.

CHOCOLATE MALTED MUFFINS



Chocolate Malted Muffins image

Make and share this Chocolate Malted Muffins recipe from Food.com.

Provided by FloridaGrl

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 12

nonstick cooking spray or paper baking cup
1 cup milk (whole, low fat, or non fat)
3/4 cup instant malted milk powder
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 ounces unsweetened chocolate, chopped
6 tablespoons unsalted butter, room temperature
2 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract

Steps:

  • Position the rack in the center of the oven and preheat the oven to 400°F
  • To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or line the holes with the paper muffin cups. If using silicone pans, spray as directed, and then set them on a cookie sheet.
  • Whisk the milk and malted milk powder in a small bowl until well mixed and the powder has dissolved. Let stand at room temperature for 15 minutes.
  • Meanwhile, whisk the flour, baking soda, baking powder and salt in a medium bowl until well mixed. Set aside.
  • Place the chocolate and butter in the top of a double boiler set over simmering water. If you don't have a double boiler, place them in a bowl the fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate mixture is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely smooth. Cool for 5 minutes.
  • In a large bowl, whisk the eggs until lightly beaten, then pour in the sugar and continue whisking until the mixture is thick and pale yellow, about 3 minutes. Stir in the the vanilla, then the prepared malted milk mixture. Pour in the cooled chocolate mixture in a slow, steady stream, whisking all the while. Finally, using a wooden spoon, stir in the flour mixture, just until moistened.
  • Fill the prepared pans three quarters full. Use additional greased pans or small, oven-safe, greased ramekins for any leftover batter. Or save for a second baking. Bake for 20 minutes, or until the muffins have cracked, rounded tops, and a toothpick inserted in the center of a muffin comes out clean.
  • Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and let cool on the rack for 5 more minutes. (If storing or freezing, cool completely) Seal in an airtight container or freezer proof bags. Muffins will stay fresh up to 24 hours at room temperature or up to 2 months in the freezer.

Nutrition Facts : Calories 313.2, Fat 11.5, SaturatedFat 6.7, Cholesterol 53.4, Sodium 387.8, Carbohydrate 49.3, Fiber 1.7, Sugar 27.4, Protein 6.3

CHOCOLATE MALTS



Chocolate Malts image

"I can whip up this decadent ice cream drink in just minutes," notes Marion Lowery of Medford, Oregon. "It's a favorite with kids after a day in the pool or for dessert after a barbecue.

Provided by Taste of Home

Time 10m

Yield 2-1/2 cups.

Number Of Ingredients 6

3/4 cup milk
1/2 cup caramel ice cream topping
2 cups chocolate ice cream, softened
3 tablespoons malted milk powder
2 tablespoons chopped pecans, optional
Grated chocolate, optional

Steps:

  • In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.

Nutrition Facts : Calories 628 calories, Fat 18g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 517mg sodium, Carbohydrate 113g carbohydrate (101g sugars, Fiber 2g fiber), Protein 11g protein.

MOIST CHOCOLATE MUFFINS



Moist Chocolate Muffins image

One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.

Provided by LONESTAR1

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
1 cup white sugar
¾ cup chocolate chips
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 egg
1 cup plain yogurt
½ cup milk
1 teaspoon vanilla extract
½ cup vegetable oil
¼ cup chocolate chips

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into 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 preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 45.3 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 131.9 mg, Sugar 26.4 g

Tips for Making Malted Chocolate Muffins:

  • For a richer chocolate flavor, use dark chocolate or a mix of milk and dark chocolate.
  • If you don't have chocolate chips, you can use a chopped chocolate bar instead.
  • To make the muffins even more decadent, add a swirl of Nutella or peanut butter to the batter before baking.
  • For a fun twist, try adding chopped nuts, dried fruit, or even bacon to the batter.
  • To ensure the muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.

Conclusion:

These chocolate malted muffins are a delicious and easy-to-make treat that are perfect for any occasion. Whether you're serving them for breakfast, brunch, or dessert, they're sure to be a hit. With their rich chocolate flavor and malted milk powder, these muffins are a nostalgic treat that will remind you of your childhood. So next time you're in the mood for a sweet and satisfying snack, give these chocolate malted muffins a try. You won't be disappointed!

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