Chocolate Chip Eggnog Muffins Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened., Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl., Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
• In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
• Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Preheat the oven to 350 degrees F.
• Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.)
• Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
• Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips¿don¿t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.

Steps:

• Combine dry ingredients in lg bowl.
• In another bowl, mix egg, eggnog, and oil.
• Stir wet ingredients into dry ingredients, just until moistened.
• Fold in raisins and pecans.
• Fill greased or lined muffin cups two thirds full.
• Bake at 350* for 25 minutes. Cool for 5 minutes before removing from pan. Cool completely on a wire rack.

Steps:

• In bowl, combine dry ingredients and chocolate chips.
• In large bowl, whisk together ¾ cup sugar, eggs, eggnog and oil. Stir in flour mixture until just combined.
• Spoon batter into prepared muffin cups. Sprinkle with remaining sugar.
• Bake at 375 for 20-25 minutes. Let cool on rack for 5 minutes before removing from pans.

Steps:

• In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in eggnog and vanilla. Combine the flour, baking powder, nutmeg and salt; add to creamed mixture just until moistened. Fold in pineapple., Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins., Bake at 400° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, cream together butter and sugar. Beat in eggs one at a time then stir in the milk, yogurt and vanilla. Blend in the flour, then fold in the chocolate chips. Scoop batter into the prepared muffin cups.
• Bake in prepared oven for 15 to 20 minutes. Move to a wire rack to cool.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
• Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
• Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
• Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Steps:

• Preheat oven to 400*F.
• Makes 12 muffins Combine flour, sugar, baking powder, salt and nutmeg in a large bowl.
• (mix nuts or raisins in) In a smaller bowl, combine remaining ingredients.
• Add liquid to dry ingredients and mix until just moistened.
• Pour batter in lined or greased muffin cups and bake about 15 minutes until toothpick inserted comes out clean.

Steps:

• Mix cranberries and 2 tbsp sugar together, set aside.
• Mix the dry ingredients together, then in separate bowl mix eggnog, butter, eggs, and extract together and add to flour mixture. Do not over mix.
• Fold in cranberries and drop into greased muffin cups.
• Streusel:.
• Mix dry ingredients together and then cut in the butter till well incorporated, then mix in nuts.
• Sprinkle over tops of muffins.
• Bake in preheated oven at 400°F.
• Bake approx 15-20 minutes, just till tops are set.
• Do not over bake or the muffins will dry out.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
• In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.
• In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggnog, eggs and butter. Stir into flour mixture just until blended. Fold in cranberry sauce and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 25 minutes or until center of muffin springs back when lightly touched.