Chocolate Muffins

Chocolate Muffins:

1/2 cup  unsalted butter, melted and cooled

2 large eggs

1 cup milk

2 teaspoons pure vanilla extract

1 3/4 cups (230 grams) all-purpose flour

2/3 cup (60 grams) unsweetened cocoa powder

1 1/4 cups (265 grams) light brown sugar

1 teaspoon baking powder 

1 teaspoon baking soda

1/2 teaspoon salt

 

 

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 - 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the melted butter, eggs, buttermilk, and vanilla extract.

In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Pumpkin Muffins

Mix together 1 box yellow cake mix, 1-15oz can pumpkin, 1 egg, 1/2 cup water, 1 T pumpkin pie spice. 
Pour into muffin cups and bake for 20 minutes at 350.

Sugar Donut Muffins

Sugar Donut Muffins

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

2 tbsp butter, melted
1/2 cup sugar, for rolling

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.

In a large bowl, beat together sugar and egg until light in color.

In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups or ~24 mini-muffin cups, filling each about 3/4 full.

Bake for 15-18 minutes for standard-sized muffins or 11-12 minutes for mini-muffins, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour sugar into a small bowl.

When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Yield: ~10 standard muffins or ~24 mini-muffins

Cinnamon Swirl Muffins

This recipe is out of a muffin cookbook that Marla and Lucas sent for my birthday. Every recipe out of it has been a winner so far! At least for the taste, probably not for the diet... :)

Batter:
1 3/4 cups self-rising flour***
1 tsp baking powder
Pinch of salt
1/2 superfine sugar (I used standard issue)
1 egg, lightly beaten
1 cup milk
7 tbl butter, melted

Cinnamon Sugar:
2 tsp cinnamon
6 tbl brown sugar

***If you don't have self-rising flour substitute 1 3/4 cups regular flour, plus 2 1/2 tsp baking powder and 1 tsp salt

Directions:

• Preheat oven to 375.
• Either grease or line with paper muffin cups 10 muffin cups of a muffin pan. (I did the paper cups because the kids like them, but wish I had just sprayed them. It made it hard to swirl later on.)
• Mix up the cinnamon sugar and set aside.
• Mix flour, baking powder, salt and sugar in a large bowl.
• In a separate bowl mix egg, milk, and melted butter.
• Add wet to the dry all at once and mix just until combined.
• Put a tablespoon full of batter into each muffin cup. Sprinkle with a heaping teaspoon of cinnamon sugar. Add more batter, more cinnamon sugar, and finish with a layer of batter. Use a skewer or a sharp knife and swirl the mixtures around to get a marbled look.
• Bake for 18-20 minutes, or until risen and golden. Cool in the pan for 10 minutes and then cool on a wire rack. Serve either warm or cool.

This is a picture of mine after the layering, but before the swirling: