Best Chocolate Chip Lemon Muffins Recipes

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CHOCOLATE CHIP LEMON MUFFINS



Chocolate Chip Lemon Muffins image

Make and share this Chocolate Chip Lemon Muffins recipe from Food.com.

Provided by looneytunesfan

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1 1/4 cups granulated sugar, divided
2 teaspoons baking powder
2 eggs
3/4 cup milk
1/2 cup butter, melted
2 teaspoons grated lemon zest
1/4 cup fresh lemon juice
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 375*. Grease muffin pan or line with paper liners.
  • In a medium bowl, combine flour, 1 cup of the sugar and baking powder.
  • In a large bowl, whisk together eggs, milk, butter, lemon zest and lemon juice. Stir in flour mixture, mixing just until combined. Fold in the chocolate chips. Do not overmix.
  • Scoop batter into prepared muffin cups. Sprinkle remaining sugar evenly over tops.
  • Bake in preheated oven for 20 to 24 minutes or until puffed, light golden and a skewer inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.

LEMON CHOCOLATE CHIP MUFFINS



Lemon Chocolate Chip Muffins image

Make and share this Lemon Chocolate Chip Muffins recipe from Food.com.

Provided by Redsie

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 medium lemon
1 cup sugar
1 teaspoon baking soda
1 cup plain buttermilk or 1 cup yogurt
1/4 cup fresh lemon juice
1/2 cup butter
2 large eggs
2 cups flour
3/4 cup chocolate chips

Steps:

  • Finely grate lemon peel, avoiding pith.
  • Beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each. Stir in baking soda and grated peel. Fold in half the flour, then half the buttermilk. Repeat. Fold in chocolate chips.
  • Scoop 1/4 cup batter into prepared muffin tins.
  • Bake at 375 degrees for 20-25 minutes. Remove from oven.
  • Brush lemon juice over hot muffins until used up. Sprinkle with sugar. Let stand 5 minutes before removing from pans.

Nutrition Facts : Calories 281.9, Fat 12.1, SaturatedFat 7.1, Cholesterol 56.4, Sodium 194.4, Carbohydrate 41.6, Fiber 1.6, Sugar 23.6, Protein 4.5

CHEF'S CHOICE MUFFINS (CHOCOLATE CHIP, BLUEBERRY, OR LEMON POPPY



Chef's Choice Muffins (Chocolate Chip, Blueberry, or Lemon Poppy image

I got this recipe from my pastry chef class in high school. They're best right out of the oven when they're still warm and very fluffy. The recipe calls for 6 GIANT muffins, but I like to make 24 cupcake sized ones. I'm putting only the chocolate chips under the ingredient list because of nutrition info. I figure the chocolate chip version is the worst for you, so the others only get healthier =). (The amounts for the other versions are under directions as well as an additional topping of cinnamon sugar).

Provided by Lisush

Categories     Dessert

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 10

3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter
15 tablespoons sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups low-fat plain yogurt
1 cup semisweet mini chocolate chips

Steps:

  • *NOTE: 15 tablespoons sugar is ONE CUP sugar MINUS one tablespoon (this is what the recipe calls for but cannot be entered under recipezaar's format).
  • other flavor options: 1 1/2 cups blueberries tossed with 1 tablespoon flour OR 3 tablespoons poppy seeds with 1 tablespoon lemon zest. You can also dip the tops of the finished muffins in melted butter and then a mixture of 1/4 cup sugar and 1 teaspoon cinnamon (not included in the ingredients because I don't do this).
  • Adjust oven rack to lower-middle position and heat oven to 375°F.
  • Combine flour, baking powder, baking soda, and salt in a bowl; set aside.
  • Cream butter, sugar, and vanilla in a mixer on medium-high speed until light and fluffy, about two minutes.
  • Add eggs, one at a time, to creamed mixture and beat well after each addition.
  • Beat in one half of the dry ingredients.
  • Beat in one third of yogurt.
  • Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated (do not over beat).
  • Add one of the Chef's Choice ingredients into the finished batter.
  • Spray muffin tin lined with cupcake papers with non-stick cooking spray (I make 24 smaller muffins).
  • Divide batter evenly among muffin cups.
  • Bake at 375°F for 25 minutes, or until golden brown on top.
  • Remove from oven and let sit a few minutes in the pan until cool enough to move to a cooling rack.

Nutrition Facts : Calories 186.8, Fat 7.7, SaturatedFat 4.6, Cholesterol 31, Sodium 170, Carbohydrate 27.5, Fiber 0.8, Sugar 14.8, Protein 3.2

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