Chocolate Muffins

Chocolate is yummy!  Yes it is yummy for breakfast, lunch, dinner, snacks between breakfast and lunch, between snacks, between lunch and dinner, between snacks again, after dinner and maybe just maybe (if you exercised today) before bed!  I just love a good cup of hot chocolate!

So needless to say, I had to try these muffins!

They were yummy and chocolaty and a great breakfast treat!

Chocolate muffin and a grapefruit!

Yes that was my breakfast yesterday and I thoroughly enjoyed it!

Chocolate Muffins

(found on pinterest from www.mybakingaddiction.com)

• 1 3/4 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3 tbsp unsweetened cocoa powder
• 3/4 cup sugar
• 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
• 1 cup milk
• 1/3 cup oil
• 1 large egg, lightly beaten
• 1 tsp vanilla extract

Preheat oven to 400 degrees.  Lightly grease a 12 cup muffin tin or place liners in your pan.

In a large bowl, combine the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup chocolate chips.

In a medium bowl, combine the milk, oil, egg, and vanilla.  Whisk to combine.

Add the wet ingredients to the dry ingredients and stir until combined.  There will be lumps because your chocolate chips are in there!

Divide your batter among your muffin cups.  Sprinkle with the remaining 1/4 cup chocolate chips on top.

Bake in preheated oven for 18-20 minutes or until muffins are done, spongy and risen.  They totally remind me of the Costco muffins, only smaller!

Moist Pumkin Spice Muffins (with Cream Cheese Frosting)

I love pumpkin and like to make lots of pumpkin this time of year!  I found this recipe on Tasty kitchen and had to try it.  This may now be my new go to recipe for pumpkin muffins! 

 I didn't make the frosting because I didn't have any cream cheese!  I do have to say that they were super moist and didn't need the frosting.  I am sure the muffin would be super good with the frosting, but they were really good without too!

Moist Pumpkin Spice Muffins (with Cream Cheese Frosting)

(www.tastykitchen.com)

Muffin Ingredients:

• 1 cup flour
• 1/2 cups sugar
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 4 tbsp butter, cut into pieces
• 1 cup (heaping) pumpkin puree
• 1/2 cup evaporated milk
• 1 egg
• 1 1/2 tsp vanilla

Topping:

• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg

For Frosting

• 1/4 cups softened butter
• 4 ounces cream cheese, softened
• 1/2 lb powdered sugar
• 1/2 tsp vanilla

Instructions:

Preheat oven to 400 degrees.  Generously grease a 12 muffin tin.

Combine flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.  Then combine with pastry blender or you can sift together.  Cut in butter pieces with 2 knives or pastry blender until it is fully incorporated.

In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla.  Pour pumpkin mixture into the flour mixture.  Fold gently until mixture is just combined.

Pour the batter into the greased muffin pan(I used muffin liners).  I filled all 12 spots.  Sprinkle with topping mixture over all the batter filled tins.

Bake for 25 minutes.  Your toothpick should come out clean.  Let cool in pan for 15 minutes, then remove and allow to cool.

Ice with cream cheese frosting.  To make frosting~mix all ingredients in a mixer on high until soft and whipped.  Spread onto completely cooled muffins!  Store frosted muffins in refrigerator, icing will soften at room temp.!

Oatmeal Muffins

I have the King Arthur Flour All-Purpose Baking Cookbook!

I have to admit I haven't used it a lot! I am now trying a new goal to make bread every Monday. I am now looking at this book alot!!

It has more than just bread recipes, although the info on bread and recipes is WOW! Maybe a little overwhelming with all the info, but definitely good info!

I found this muffin recipe and it turned out really good. These aren't a sweet muffin but they do describe them as a "low-calorie treat"!!

Plan ahead, because you do soak the oatmeal in buttermilk over night! They are worth it and I know low-calorie treat doesn't include putting butter on top, but that is totally worth it too!

Oatmeal Muffins

(King Arthur Flour Bakers Companion)

• 1 cup oats
• 2 cups buttermilk
• 1/2 cup brown sugar
• 4 tbsp melted butter
• 1 large egg
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups flour
• 1 cup raisins ~ Optional!

In a small bowl, combine the oats and the buttermilk. Cover and refrigerate overnight!

Preheat the oven to 425 degrees. In a large bowl, combine the buttermilk and oat mixture, brown sugar, butter, egg, baking powder, baking soda, and salt.

Gently stir in the flour and raisins ~ the mixture will be very thick at this point!

Scoop into 12 greased muffin cups and bake for 20 minutes (watch this, mine were done at about 15minutes) or until the tops are light golden brown and a toothpick comes out clean.

Remove from oven, let cool for 5 minutes on a rack and turn out on a rack to finish cooling!

Banana Crumb Muffins

I had a few bananas that needed to be used! They were really really black and crying to be put out of their misery!

So I mashed them! and made these wonderful muffins! They were super flavorful and yummy and just might replace any other banana muffin recipe I have!

And I just had to add a few mini chocolate chips! Almost everything is better with chocolate!
Banana Crumb Muffins
(www.allrecipes.com)

• 1 1/2 cups flour
• 1tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg (added from a reviewer)
• 3/4 tsp cinnamon (added from a reviewer)
• 3 mashed bananas
• 3/4 cup white sugar
• 1 egg
• 1/3 cup melted butter (or 1/3 cup oil)
• 1 tsp vanilla (added from a reviewer)
• 1/2 cup chopped nuts or chocolate chips (optional)

TOPPING:

• 1/3 cup brown sugar
• 2 tbsp flour
• 1/8 tsp cinnamon
• 1 tbsp butter

Preheat oven to 375 degrees. Fill muffin tins with muffin papers - I got about 17 muffins.

Cream together butter or oil, egg, vanilla, and sugar. Add the mashed bananas.

Then add the dry ingredients and mix thoroughly! Add the chopped nuts or chocolate chips if desired! Place batter into prepared muffin tins.

In a small bowl, mix together brown sugar, 2 tbsp flour, cinnamon. Cut in 1 tbsp butter until resembles coarse cornmeal. Sprinkle over muffins.

Bake in a preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean!

Sourcream Poppyseed Streusel Muffins

I am always looking for a good muffin recipe! It is and easy breakfast add on and my kids love them as a snack!

These turned out really good and were easy to make! I didn't add the grated orange rind, too nervous the kids would reject the "chunks" or "foreign objects" in the muffin. I thought they were still quite good! So try with our without!

Sourcream Poppyseed Streusel Muffins

(http://www.ourbestbites.com/)

Muffins

• 2 cups flour
• 3/4 cups sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk
• 1/4 cup butter, melted
• 1 tbsp grated orange rind (which I didn't add)
• 1 tsp vanilla
• 1 tsp almond extract
• 1 large egg, lightly beaten
• 1 8 oz container sour cream (light works great)

Streusel

• 1/4 cup + 2 tbsp sugar
• 1/4 cup flour
• 2 tbsp butter, melter
• 2 tsp poppy seeds

Preheat oven to 375 degrees. Prepare streusel by combining streusel ingredients in a small bowl and set aside. To prepare muffins, combine flour, sugar, baking powder, baking soda and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups (I got 16) or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture.

Bake at 375 for 18 minutes or until golden brown. Remove muffins from pan immediately and place on a wire rack to cool.

Blueberry Sour Cream Muffins

I made this muffins for our weekly breakfast for dinner, or Breakfast Wednesday as my children call it and look forward to it every week! These muffins were very moist and were loved by the whole fam!! I made a few with out the cinnamon sugar topping and Todd preferred them without. I also liked them without too, but today having one the day after I really liked the cinnamon sugar!

This is definitely a keeper and one I will make again! It was very simple, but I can't seem to make blueberry muffins without the batter turning purple!

Blueberry Sour Cream Muffins

(from http://www.theidearoom.blogspot.com/)

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sugar
4 tablespoons unsalted butter melted
1 1/4 cups sour cream (10 ounces)
1 1/2 cups frozen blueberries (wild)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease muffin tin.

2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.

3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)--I had a hard time mixing without my batter turning purple from the blueberries, next time I might try taking some of the flour out and mixing with the blueberries. Then mixing the sourcream mixture in the remaining flour mixture and adding the blueberries in last to see if that helps with the purple batter! All in all they probably taste the same!

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or with the cinnamon sugar topping below.
Cinnamon Sugar Topping:
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar. Set muffins upright on wire rack.

Banana Chip Muffins

I found this recipe on real mom kitchen and they turned out really good and moist!

I am always a fan of chocolate and definitely think it goes with just about everything!

Banana Chip Muffins

1 /3 cup vegetable oil
3/4 cup sugar
3 medium ripe bananas, mashed (about 1-1/3 cups)
2 cups all-purpose flour
1/2 cup old-fashioned oats
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips (I use regular and mix in with the dry ingredients so they don't sink)

In a large mixing bowl, beat egg, oil and sugar until smooth. Stir in bananas. Combine the flour, oats, baking soda, baking powder and salt; stir into the banana mixture just until moistened. Stir in chocolate chips. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Blueberry Crumb Muffins

I found this recipe on http://www.mykitchencafe.blogspot.com/!

These are one of the best I have tried!

Blueberry Crumb Muffins
from The Family Cookbook

Flavorless vegetable oil spray
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup milk
2 ½ cups fresh or frozen blueberries

Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
1 ½ cups all-purpose flour (next time I think I will cut the amount of flour down to 3/4 cup to make it more crisp and sugary)

Preheat the oven to 375 degrees.
Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.

Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.

Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.

Makes 12-15 muffins.

Jumbo Pumpkin Pecan Muffins

I found this recipe in the October/November Taste of Home magazine!

I made them in a regular muffin pan and added chocolate chips instead of Pecans!

2 1/2 cups flour

1/2 cup sugar

1/4 cup brown sugar

2 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup oil

1 tsp vanilla

1/2 cup chopped pecans

TOPPING:

1/3 cup brown sugar

1/3 cup finely chopped pecans

1/4 cup flour

1/4 cup cold butter

_______________________

In a large bowl, combine first seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined muffin cups 3/4 full. (or fill about 14 regular sized muffin cups!)

In a small bowl, combine the topping ingredients. Cut in butter until crumbly. Sprinkle over batter.

Bake at 375 for 25-30 minutes or until toothpick comes out clean! Cool 5 minutes before removing from pan to a wire rack!

Brown Sugar Muffins

This recipe comes from a friend in Utah! It is one of our favorites and we love them for Breakfast, snack, or even with dinner!!

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1/2 cup butter or margarine

1 cup brown sugar

1 cup milk

1 egg

1 tsp vanilla

1 cup milk

2 cups flour

1/4 tsp salt

1/2 tsp baking soda

1/2 cup nuts (optional)

Beat ingredients together well. Pour into greased muffin tins (fill about 2/3 full). Bake at 375 for 15-20 minutes. Makes 12 muffins

Chocolate Chip Oatmeal Muffins

This recipe came from the Relief Society cookbook put out a few years ago! It was submitted by Debbie Fowler and they are really yummy!!

1/2 cup butter or margarine

3/4 cup brown sugar

1 egg

1 cup flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup applesauce

1 cup rolled oats

1/2 cup semisweet chocolate chips

______________________________

Cream butter and sugar. Beat in egg. Combine dry ingredients (except oatmeal), add alternately to mixture with applesauce. Stir in oats and chocolate chips.

Place in greased 12 cup muffin tin and bake 350 degrees for 25 minutes!

Cinnamon Ripple Muffins

This recipe came from Family Fun magazine September 2007. This is a family favorite!

Cinnamon Ripple

1/2 cup light brown sugar

4 tbsp butter, cut into small pieces

1/4 cup flour

2 tsp cinnamon

Muffin Batter

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter at room temp

1/2 cup sugar

2 eggs

1/2 cup buttermilk

1 tsp vanilla

*Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400 and grease a 12 muffin tin.

*Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexibel spatula to fold it in a couple of times.

*Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them!