Colossal Chocolate Chunk Muffins Recipes

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:

• Heat oven to 375°. Line 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
• Beat cake mix, milk, butter, sour cream and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly.
• Toss flour and chocolate in medium bowl; fold into batter.
• Divide batter evenly among muffin cups.
• Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar. Serve warm or cool. Store tightly covered at room temperature.

Steps:

• Preheat oven to 350°F. Line 14 (1/2-cup) muffin cups with paper liners.
• Melt unsweetened chocolate and 1/2 cup semisweet chunks in a metal bowl set over a pan of barely simmering water, stirring. Remove bowl from heat and cool slightly.
• Whisk together flour, baking soda, and salt. Whisk vanilla into milk in another bowl.
• Beat butter with brown sugar in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Add melted chocolate and beat well. Mix in flour and milk alternately in batches, scraping down side of bowl and beginning and ending with flour. Fold in remaining chunks.
• Divide batter among lined muffin cups (fill empty cups halfway with water). Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean, 22 to 25 minutes total. Cool muffins in pans on racks 15 minutes, then invert onto racks to cool.

Steps:

• Preheat oven to 350 F.
• Spray 3 dozen muffin cups.
• Melt the bittersweet chocolate with 1 cup of the chocolate chips in the microwave about a minute to 1 ½ minutes, stirring every 30 seconds, do not overheat.
• Combine dry ingredients.
• Combine milk and vanilla.
• In bowl of an electric mixer cream butter and brown sugar.
• Add the eggs one at a time mixing in thoroughly.
• Add the melted chocolate.
• Alternately add the flour and the milk mixtures beginning and ending with the flour.
• Fold in remaining chocolate chips.
• Drop the batter into prepared cups with muffin scoop.
• Bake 25 minutes.
• Remove from muffin tins immediately to cooling rack.
• Makes 3 dozen muffins.

Steps:

• Preheat the oven to 180C. Line 24 muffin tins with muffin cases.
• Mix together eggs and sugar until light and fluffy. Add yogurt and butter, and mix until combined.
• In a seperate bowl combine the flour, cocoa, baking powder and bicarbonate of soda. Sieve into the egg mixture and mix well with the hand mixer.
• Add chocolate chunks and stir them in with a spoon.
• Spoon the mixture into 24 muffin cases. Bake for 15 minutes. Remove from the tins and cool on the wire rack.