Chocolate Chip Muffin Mug Recipe By Tasty

Steps:

• In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
• Once combined, spoon the chocolate hazelnut spread on top of the batter.
• Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
• Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
• Enjoy!

Steps:

• In a large mug, mix together all the dry ingredients. Then add all the wet ingredients and mix until combined.
• Add the chocolate chips and mix. Sprinkle more chips on top.
• Place the mug in the microwave for 3 minutes, checking frequently to make sure the batter does not overflow.
• Enjoy!

Steps:

• Mix together egg white, honey, and vanilla extract in a greased coffee mug.
• Add oat flour and baking powder and mix until combined.
• Add in chocolate chips.
• Microwave on high for 90 seconds (times may vary).
• Enjoy!

Steps:

• Preheat oven to 400°F.
• Grease twelve muffin cups.
• In a large bowl, stir together flour, sugars, baking powder, and salt.
• In another bowl, stir together milk, eggs, butter, and vanilla until blended.
• Make a well in center of dry ingredients.
• Add milk mixture and stir just to combine.
• Stir in chocolate chips and nuts.
• Spoon batter into prepared muffin cups.
• Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
• Remove muffin tin to wire rack.
• Cool for 5 minutes.
• Remove from tins to finish cooling.
• Serve warm or completely cool.
• These muffins freeze well.

Steps:

• In a mug, whisk together flour, sugar, baking powder, and kosher salt.
• Add milk, butter, and vanilla. Mix until smooth.
• Stir in lemon zest and blueberries.
• Microwave for 1½-2 minutes, or until cake appears puffy and cooked through.
• Cool 2 minutes. Top with sparkling sugar (optional).
• Enjoy!

Steps:

• Slice bread into cubes.
• In a bowl, add egg, milk, and cocoa powder, and mix.
• In a microwave-safe mug, place half of the cubed bread and desired amount of bananas and chocolate chips.
• Place the rest of the bread and fix-ins and pour the egg mixture into the mug.
• Microwave for 1½ minutes or until egg is fully cooked.
• Top it off with whipped cream and chocolate syrup.
• Enjoy!

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:

• Sift flour and sugar together; combine with butter and mix until crumbly.
• Reserve 1/2 cup crumbs to sprinkle on top of muffins before baking.
• Put vinegar in a measuring cup and add enough milk to make 1 cup of fluid and stir.
• To milk, add soda and stir.
• Add this to dry mixture and stir just until mixed.
• Add chocolate chips (more is better).
• Pour batter to fill 2/3 of muffin tins. Sprinkle reserved crumbs on top.
• Bake at 375 for 15 to 20 minutes.

Steps:

• It really is this simple.
• Mix thoroughly all the ingredients in a Mug and microwave for 2 minutes.
• And Viola you have a Delicious "Muffin in a Mug" in a few minutes.
• Make this with the Kids and let their imaginations run wild.
• Be careful to balance the dry and wet ingredients to the same volume as above.
• I do show an example of a chocolate muffin using similar ingredients on my youtube channel stephenowensTV.

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, cream together the butter and sugars with an electric hand mixer until light and fluffy.
• Beat in the egg, then add the melted chocolate chips and beat to incorporate.
• Sift in the flour, cocoa powder, baking powder, and salt. Beat until just combined.
• Scoop a rounded tablespoon of cookie dough into each cup of a mini muffin tin.
• Use your fingers to spread the dough evenly across the bottoms and up the sides of the cups, being careful not to spill over the edges.
• Bake for 8 minutes, until cookies have slightly puffed up. Let cool completely. If the centers have puffed up, use the back of a wooden spoon to reshape.
• Prep the decorations: Add 4 ounces (100 grams) of chocolate chips to a liquid measuring cup or heatproof bowl. Pour over the warm heavy cream and let sit for 1 minute, then stir until well combined and smooth.
• Pour the ganache into the cooled cookie cups until level with the tops.
• Decorate the tops of each cookie cup with mini marshmallows and let sit at room temperature until the ganache has firmed up about 1 hours.
• In a liquid measuring cup or heatproof bowl, melt the remaining chocolate in the microwave, then allow to sit at room temperature until thickened, about 10-15 minutes.
• Use to scissors to cut the curved end of the mini candy canes into small handles.
• Use a knife to gently lift the cookie cups from the muffin tin so one side sticks up. Dip the ends of the candy cane handles into the cooled melted chocolate, then stick onto the sides of the cookie cups. Let set for at least 1 hour before serving.
• Enjoy!

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in yogurt and vanilla.
• Combine the flour, baking soda, baking powder, and salt.
• Add to the creamed mixture just until moistened. Fold in the chocolate chips.
• Fill paper-lined muffin cups 2/3 full.
• Combine the topping ingredients and sprinkle over the batter.
• Bake at 350 for 25 to 30 minutes or until the toothpick inserted near the center comes out clean.
• Cool for 5 minutes before removing from pan to wire rack.
• Serve warm.