chocolate muffins

Chocolate Banana Muffins are a delicious freezer-friendly sweet treat, and a great way to use up brown bananas so they don&#039;t go to waste!

Chocolate Banana Muffins

bananas (about 2-3 bananas) (0.42)

plain yogurt (0.67)

eggs (0.46)

sugar (0.40)

Tbsp butter

tsp vanilla extract (0.30)

all-purpose flour (0.23)

cocoa powder (0.21)

tsp baking powder (0.02)

tsp baking soda (0.02)

salt (0.01)

chocolate chips (0.70)

Preheat the oven to 350ºF. Line a muffin tin with paper liners.

Mash the bananas well. You&#039;ll need one cup mashed bananas. If you have slightly less than one cup, you can use slightly more yogurt to make up for the banana. If you have slightly more than one cup, you can reduce the yogurt slightly to compensate for the extra banana.

Add the mashed banana to a large mixing bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk the ingredients together well.

In a separate bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.

Pour the dry ingredients into the bowl with the wet ingredients and stir just until they are combined. It&#039;s okay if the mixture is a little lumpy. Do not over stir. Finally, fold the chocolate chips into the batter.

Divide the batter between the 12 wells of the muffin tin (it will fill each well up to the top). Transfer the muffin tin to the preheated oven and bake for 35 minutes.

After baking, remove the muffins from the tin and allow them to cool on a wire rack before serving.

Vegan chocolate muffins | New Year's Eve recipe (Gluten free, Vegan, Refined sugar free)

flour

Cocoa powder

Baking powder

Baking soda - ¼ tsp

Salt

Chocolate chips

Coconut milk / plant based milk

Coconut oil

Vanilla extract - 1 tsp

In a bowl add all dry ingredients, 1/2 cup chickpea flour, 1/4 cup oat flour, 1/4 cup cocoa powder, 3 Tbsp palm jaggery powder, 1 tsp baking powder, 1/4 tsp baking soda, a pinch salt and mix well.

In another bowl add all wet ingredients - 1/2 cup coconut milk, 1/2 cup mashed banana, 3 Tbsp coconut oil, 1 tsp vanilla extract and combine well.

Now mix all dry and wet ingredients. Fold in 2 Tbsp chocolate chips and mix well. Line a muffin tray with muffin cups and spoon the batter in cups and bake in a preheated oven at 180 degree Celsius for 20 to 25 mins. 

When done, allow it to cool and serve and enjoy!

Low-carb, high-protein chocolate hazelnut muffins made with chickpea flour, oat flour, and roasted hazelnuts. A guilt-free healthy sweet treat that will satisfy your sweet tooth.

Chocolate Hazelnut Chickpea Flour Muffins

g chickpea flour

oat flour

hazelnuts

g coconut sugar

g cacao powder

coconut oil

200 ml

rice milk

baking powder

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

100 g dark chocolate (85% cocoa)

agave

Preheat oven to 180 °C. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.

To prepare chia egg, simply grind chia seeds in a coffee grinder. Mix 1 tablespoon of ground cia seeds with 3 tablespoons of water. Stir and let it rest for 10 minutes to thicken.

In a large bowl, mix together the dry ingredients.

Add rice milk and chia egg to the bowl with dry ingredients and mix it with a hand mixer for a couple of minutes until it all comes together. Add 5 tablespoons coconut oil and mix until all is well combined.If the batter is too thick, you can add 1 extra tablespoon of rice milk.

Spread the batter into prepared muffin tins or muffin silicone baking cups and bake for approx. 25 minutes.

Remove from the oven and let them cool down a bit.

Top with chocolate ganache (see below) or simply drizzle with chocolate.

Muffins

Melt the chocolate in a medium pot over low heat. Stir until smooth.

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Spread the ganache on top of each muffin.

Enjoy!

Chocolate ganache

Buttermilk chocolate muffins. Moist, tender and chocolatey.

Buttermilk Chocolate Muffins

eggs

sugar

buttermilk

olive oil

vanilla extract

cocoa powder

salt

chocolate chips

Preheat oven to 350 F. Prepare a muffin pan with liners. Set aside.

Beat eggs and sugar until creamy. Add in buttermilk, olive oil and vanilla extract.

In a medium bowl, combine together flour, cocoa powder, baking powder and salt. Sift the dry ingredients into wet and mix just until everything is combined.

Fill the muffin liners about 2/3 full. Bake them for 18 minutes or until a toothpick inserted into the center comes out clean.

Sift powdered sugar on each before serving.

These were so good.  I made them for a bake sale for our Library, they were also having a book sale.  None left over and I'm making them again so I can give them to the staff.  YUM!

I only had semisweet chocolate chips so that’s what I used and baked for 15 minutes. Moist, super chocolatey, and very nice. I might try to bake for only 14 minutes next time to see if that gives an even more moist muffin (can you tell I’m a fan of rich and indulgent?).

Chocolate muffins made with a rich chocolate batter and delicious chocolate chips! Don&#039;t forget to check out my step by step photos and tips above!

Chocolate Muffins

sour cream ((170 grams))

milk ((120 milliliters))

vanilla extract ((10 milliliters))

all-purpose flour ((210 grams))

cocoa powder ((60 grams))

sugar ((200 grams))

baking soda

vegetable oil ((120 milliliters))

Preheat oven to 425F and line a muffin tin with papers.

Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk together and set aside.

In a separate bowl combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.

Set aside about 1/3 cup of the chocolate chips for the muffin tops.

Pour the wet into the dry and fold together using a spatula, mixing until almost combined.  Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.

Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425F for 6 minutes then reduce to 350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean.

Chocolate chip studded chocolate muffins with a peanut butter surprise inside!

Peanut Butter Filled Chocolate Muffins

oz cream cheese (softened)

peanut butter (145 grams)

sugar (100 grams)

egg (lightly beaten)

vanilla

canola oil

sugar (200 grams)

milk

eggs (lightly beaten)

tsp vanilla extract

sour cream (150 grams)

all-purpose flour (240 grams)

cocoa powder (50 grams)

tsp baking soda

tsp salt

semisweet chocolate chips (divided)

Preheat oven to 350F and line 18 muffin cups with cupcake liners (or lightly grease and flour).

Prepare Peanut Butter Filling first by microwaving cream cheese and peanut butter at 10 second intervals until it is easily stirred and combine.

Stir in granulated sugar, egg, and vanilla. Set aside.

In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.

Gently fold in sour cream until just-combined.

In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.

Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 1/2 cup chocolate chips.

Scoop chocolate muffin batter into prepared muffin tin, filling only 1/2 full.

Scoop heaping spoonfuls (I used a heaping 1 1/2" cookie dough scoop) peanut butter mixture on top of the chocolate batter, then cover with a layer of chocolate batter so that muffin cup is filled 2/3 TO 3/4 of the way full.

Repeat until all batter has been dispersed.

Sprinkle tops of muffins with remaining chocolate chips.

Bake on 350F for 22-25 minutes (toothpick inserted in center should come out mostly clean, with a few crumbs.

This is the best chocolate muffins recipe. They are super soft and moist, intensely chocolaty, and so easy to make. All you need is just 10 ingredients to make this recipe. 

Best Double Chocolate Muffins Recipe

all-purpose flour,

white sugar

dutch-processed cocoa powder, spooned and leveled

tbsp baking powder

vegetable or canola oil

vanilla vanilla

chocolate chips (or chopped chocolate bars)

Preheat oven to 425°F (220°C). Line one or two 12 muffin pans with 18-19 muffin liners. Set aside.&nbsp;

In a large bowl sift together flour, sugar, cocoa, baking powder, and salt. Stir to combine. Set aside.&nbsp;

In another large bowl whisk eggs, buttermilk, oil, and vanilla just until combined.&nbsp;

Add dry ingredients to the wet ingredients and stir to combine. Fold in chocolate chips.&nbsp;

Fill the muffin batter into the prepared liners until almost full. Bake at 425°F (220°C) for 5 minutes then lower the temperature to 350°F (175°C) and bake additional 15-17 minutes or until a toothpick in the center comes out clean. Every oven is different. So please check your muffins with a toothpick after 18 minutes of total baking time for the first time. Let cool to room temperature. Store leftovers at room temperature up to 3 days or freeze for up to 3 months.

https://content.jwplatform.com/videos/dsOqHBTl.mp4

This is the best Double Chocolate Muffins Recipe. All you need is just 10 minutes of hands-on preparation time and 10 ingredients. Super soft and moist.

The fudgiest plant-based, gluten-free chocolate muffins on the block, made in 1 bowl with wholesome ingredients like almond flour, flaxseed, cocoa powder, bananas, and more!

1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF)

bananas

flax egg ((1 Tbsp flaxseed meal + 2 ½ Tbsp water))

½ tsp baking soda

coconut sugar ((or sub organic brown sugar))

Tbsp maple syrup ((or sub agave nectar))

drippy tahini ((or sub other nut

tsp sea salt

tsp pure vanilla extract

Tbsp avocado oil

cocoa powder,

gluten-free rolled oats

almond flour ((we haven’t tested with almond meal

vegan dark chocolate chips ((or chopped dark chocolate))

Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with paper cupcake wrappers (if subbing a different size pan, adjust cook time as needed).

To a large mixing bowl add banana, flax egg (flaxseed and water) and mash to combine, leaving only a few chunky pieces. You want it pretty smooth.

Add baking soda, coconut sugar, maple syrup, tahini, sea salt, vanilla, and avocado oil and whisk vigorously to combine. Then add cocoa powder and whisk again to combine.

Add gluten-free rolled oats and stir to combine. Then add almond flour a little at a time and stir to combine. You&#039;re looking for a scoopable batter that&#039;s still moist (see photo). If too dry, thin with a bit of water or dairy-free milk. If too wet, add more almond flour a little at a time.  Lastly, add chocolate chips and stir to combine.

Divide batter between muffin tins, filling almost all the way to the top (as recipe is written, about 11 muffins — adjust amounts as needed if adjusting serving size). Option to sprinkle on a few more chocolate chips before baking for more chocolate flavor.

Bake on the center rack for 25-30 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean.

Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. The wrappers come off more easily and the texture is best when completely cooled.

Store leftovers covered at room temperature for up to 4-5 days, or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=JKw7DYc9Tao

The fudgiest plant-based, gluten-free chocolate muffins on the block, made in 1 bowl with wholesome ingredients like almond flour, flaxseed, cocoa powder, bananas, and more!

Full Recipe: https://minimalistbaker.com/1-bowl-fudgy-banana-chocolate-chip-muffins-vegan-gf/
 
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1-Bowl Fudgy Banana Chocolate Chip Muffins (Vegan/GF) | Minimalist Baker Recipes

Better-than-bakery chocolate muffins!  These richly chocolate muffins are made entirely from scratch using cocoa powder and chocolate chips. &nbsp;

Double Chocolate Muffins

canola oil vegetable oil

sour cream ¹ ((150 grams))

all-purpose flour ((250 grams))

cocoa powder ((50 grams))

chocolate

Preheat oven to 375F (190C) and line 18 muffin cups with cupcake liners (or lightly grease and flour).

Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 ½ cup chocolate chips.

Scoop chocolate muffin batter into prepared muffin tin, filling ⅔-¾ of the way full.

Bake on 375F (190C) for 18 minutes (toothpick inserted in center should come out with few slightly fudgy crumbs).

Now you can bake up Bakery-Style Double Chocolate Chip Muffins at home with this easy, no-fuss recipe. And indulge any day of the week!

Bakery-Style Double Chocolate Chip Muffins

(270 grams) all-purpose flour

(14 grams) baking powder

(6 grams) kosher salt

½ cup (40 grams) cocoa powder

½ cup (118 ml) hot freshly brewed coffee

½ cup (118 ml) vegetable oil

(190 grams) packed brown sugar

(237 ml) whole milk

(113 grams) sour cream

eggs, lightly beaten

(15 ml) vanilla

½ cups (262 grams) semi-sweet chocolate chunks

Prepare: Preheat oven to 425ºF (220ºC). Line a muffin tin with paper liners or spray with nonstick spray and set aside

Mix Muffin Batter: In a medium bowl, combine the flour, baking powder and salt. Set aside. In a separate bowl, add the cocoa powder and hot coffee and whisk to form a paste. To the bowl of a stand mixer, add the vegetable oil and brown sugar and beat on medium speed until blended, about 1 to 2 minutes (the mixture will resemble wet sand). Add the cocoa paste and mix to combine. With the mixer on low, add the milk, sour cream, beaten eggs and vanilla. Mix on medium just until combined. With the mixer on low, slowly add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix. Stir in 1 cup of the chocolate chunks or chips. Fill each cup of the muffin tin to the top. Sprinkle the tops with the remaining ½ cup of chocolate chunks or chips

Bake: Bake for 5 minutes at 425ºF (220ºC) then lower the oven temperature to 350ºF (180ºC) and bake for 28-30 minutes or until a toothpick inserted into the center of the center muffin comes out clean. Allow muffins to cool in the muffin tins for 5-10 minutes then transfer to wire racks to cool completely

Hi Kim 
Just found your recipe on pintrest ..  my son has a life-threatening allergy so I subbed out the two eggs for 1/4 c pumpkin puree and 3TBSP of brewed coffee. 
 And added a half cup of white chocolate chips other than that I kept the  recipe true to itself .
 Can I just tell you absolutely the best chocolate muffin I have ever had, moist rich and Oh so chocolatey !
 Thank you for sharing your recipe with us this is a definite keeper !

Do you think this recipe can be used with jumbo muffin tins?

This recipe is amazing, however, I did do some reworking. I used 1% milk instead of whole because that is all I had. I also used vanilla greek yogurt and and put 2 teaspoons of vanilla extract instead of 1 tablespoon.

Another thing I noticed is that my muffins cooked really fast. Im not sure if it based on the altitude or humidity (I'm no everyday baker lol) but watch your muffins so they don't dry out. I think I only baked them for 17 minutes 350.

Thank you for such a yummy recipe:)

This is truly one of the best recipes I have ever tried¡ my kids loved them. I filled the cups about 3/4 and ended up with 21 muffins! they grew a lot! Thank you for the recipe, we will definitely keep it on our favorites!
One question: have you tried them with oatmeal?

Hi, I baked these this morning for tea time for the grandkids. They were a hit (I may have sneaked one too).
I did some subbing, because I use what I have on hand. I mixed all the dry ingredients together, then whisked all the wet ingredients and mixed just till combined, then added choc chips.
I substituted olive oil (use extra light and their is no problem with flavor) I used buttermilk instead of whole milk and changed the leavening to 2 tsp baking powder and 1/2 tsp baking soda. We baked them mini-muffin size at 350° for fifteen minutes. 
These are delicious and the texture is light enough to call them a cupcake instead of a muffin.

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