Best 2 Nutty Chocolate Muffins Recipes

Indulge your sweet cravings with our selection of nutty chocolate muffins recipes, a delightful treat that combines the rich flavors of chocolate and the wholesome crunch of nuts. From classic chocolate muffins studded with walnuts or pecans to decadent double chocolate muffins swirled with peanut butter or Nutella, these recipes offer a variety of options to satisfy every taste. Whether you prefer a simple grab-and-go breakfast, an afternoon snack, or a dessert to impress your friends, these nutty chocolate muffins are sure to become a new favorite. With step-by-step instructions and helpful tips, these recipes are perfect for bakers of all skill levels. So, gather your ingredients, preheat your oven, and let's embark on a delicious baking journey!

Let's cook with our recipes!

NUTTY RASPBERRY CHOCOLATE MUFFINS

Nutty Raspberry Chocolate Muffins image

These muffins came about when I was trying to create a somewhat healthy muffin for my son to eat that used up ingredients I had. I've made them twice so far, and every time they are gone within 30 minutes and got rave reviews.

Provided by naturalbornhealer

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 16

Ingredients

1 cup almond meal
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup white sugar
½ cup butter, room temperature
2 eggs
2 teaspoons vanilla extract
½ cup milk
½ cup plain yogurt
½ ripe banana, mashed
1 cup fresh raspberries, cut into small pieces
1 cup dark chocolate chips

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.
Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
Beat butter and sugar together in a separate bowl until light and fluffy. Add eggs, one by one, beating until each is incorporated. Stir vanilla into the butter mixture.
Mix milk and yogurt together in a separate bowl. Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. Stir mashed banana into batter; fold in raspberries and chocolate chips. Fill muffin cups 3/4-full with batter.
Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 36.1 g, Cholesterol 52.8 mg, Fat 14.5 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 8.3 g, Sodium 273.5 mg, Sugar 19.6 g

NUTTY CHOCOLATE MUFFINS

Nutty Chocolate Muffins image

The ever-popular combination of peanut butter and chocolate transforms muffins into extra-special treats. Your family will gobble them up at Christmastime or any time at all.

Provided by Taste of Home

Time 55m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1-3/4 cups all-purpose flour
1-1/4 cups plus 2 tablespoons packed brown sugar
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup butter, melted
2-1/2 teaspoons vanilla extract
1 cup chopped unsalted peanuts
1 cup semisweet chocolate chips
FILLING:
1 cup creamy peanut butter
3 tablespoons butter, softened
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in peanuts and chocolate chips. Fill paper-lined muffin cups two-thirds full., Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the peanut butter, butter, confectioners' sugar and vanilla until fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert a large star tip. Fill bag with peanut butter filling. Insert tip into the top of each cupcake; fill with about 2 teaspoons filling, gradually lifting and piping a small amount of filling onto top of muffins. Refrigerate leftovers.

Nutrition Facts : Calories 437 calories, Fat 25g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 342mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 3g fiber), Protein 10g protein.

Tips:

To ensure perfectly moist muffins, use buttermilk instead of regular milk. Buttermilk reacts with the baking soda, creating a tender and fluffy crumb.
Don't overmix the batter. Overmixing can result in tough muffins. Mix until the ingredients are just combined.
For a richer chocolate flavor, use a combination of cocoa powder and melted chocolate. The cocoa powder provides a deep chocolate flavor, while the melted chocolate adds a velvety texture.
Add chopped nuts or dried fruit to the batter for a variety of flavors and textures. Popular options include walnuts, pecans, raisins, and cranberries.
Muffins are best served fresh out of the oven. However, they can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Conclusion:

These nutty chocolate muffins are an easy-to-make, delicious treat that is perfect for breakfast, lunch, or a snack. With their moist crumb, rich chocolate flavor, and variety of mix-in options, these muffins are sure to please everyone. So next time you're looking for a quick and easy treat, give these nutty chocolate muffins a try!