Best Chocolate Pecan Muffins Recipes

CHOCOLATE CHIP PECAN PIE MUFFINS

Steps:

• Combine pecans, brown sugar, flour and chocolate chips.
• Make a well in center of mixture.
• Beat eggs until foamy.
• Stir together eggs and butter.
• Add to dry ingredients.
• Stir until moistened.
• Spoon batter into cups, makes 4 large muffins, or 6 smaller muffins.
• Mix topping ingredients together.
• Sprinkle on top of each muffin.
• Bake at 350°F 20-25 minutes.
• Remove from pan immediately.
• Serve warm.

CHOCOLATE CHIP PECAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine 1 cup all-purpose flour, whole wheat flour, white sugar, brown sugar, pudding mix, baking powder, and salt in a large bowl. Beat milk, oil, and egg together in a separate bowl. Stir into flour mixture until combined.
• Coat chocolate chips with 1 tablespoon flour and fold into the batter. Fold in pecans. Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool in the tin briefly before removing to a wire rack to cool completely.

BLUEBERRY-WHITE CHOCOLATE CHIP - PECAN MUFFINS

Steps:

• 1. Preheat oven to 375F. Grease cups of muffin tin or line with baking cups.
• 2. Combine flour, baking powder, sugar and salt in a large bowl. Cut in butter using two knives or a pastry blender until mixture resembles coarse crumbs. Make a well in the dry ingredients and add eggs, milk and extracts, stirring just until the liquid is absorbed. Gently fold in orange rind, if using, berries, pecans and white chocolate chips, then fill muffin cups with the mixture.
• 3. Bake 23 to 30 minutes, until the center springs back to the touch. Yield 24 medium or 12 large muffins.
• 4. f desired a streusel topping can be added using the following: ¼ cup sugar 4 Tablespoons all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons cold butter To prepare blend sugar, flour, cinnamon and butter together and sprinkle evenly over top of muffins before baking.

CHOCOLATE-PECAN MUFFINS WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine flour, sugar, butter, milk, eggs, vanilla extract, baking soda, and salt in a large mixing bowl. Mix using a rubber spatula until combined; set aside.
• Place chocolate chips, milk, and vanilla extract in a microwave-safe bowl. Stir. Microwave until melted, about 30 seconds. Mix together until it is a thick, dark chocolate sauce. Stir into flour mixture until completely combined and light brown in color.
• Spoon batter into the prepared muffin cups, filling each 1/2 to 3/4 full. Place a candied pecan onto the top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.

PECAN AND WHITE CHOCOLATE CHUNK MUFFINS

Steps:

• Preheat oven to 400 degrees; line a 12-cup muffin pan with paper liners.
• In a large bowl, whisk together oats, flour, baking powder and salt.
• In a medium bowl, whisk together brown sugar, sugar, egg, butter and vanilla until well blended.
• Whisk in half-and-half until blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Gently fold in white chocolate chunks and pecans.
• Divide batter equally among prepared muffin cups.
• Bake in oven for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

CHOCOLATE STREUSEL PECAN MUFFINS

Steps:

• FOR TOPPING:.
• COMBINE flour, brown sugar, cinnamon and 2 tablespoons melted butter butter in small bowl with fork until mixture resembles coarse crumbs; stir in pecans.
• FOR MUFFINS:.
• PREHEAT oven to 375° F; grease or paper-line 12 muffin cups.
• COMBINE 1 cup morsels, milk and 3 tablespoons butter in a microwave safe bowl; microwave on full power for about 60 seconds and then stir until morsels are melted and mixture is smooth; if not fully melted, put back in for 10 second intervals.
• COMBINE flour, sugar, baking powder, cinnamon, pecans and remaining morsels in large bowl.
• COMBINE egg, vanilla extract and melted morsel mixture in small bowl; stir into flour mixture just until moistened.
• Spoon into prepared muffin cups, filling 2/3 full then sprinkle with Topping.
• BAKE for 20 to 25 minutes then cool in pan for 5 minutes; remove to wire rack to cool completely.

CHOCOLATE & PECAN MUFFINS

Steps:

• Preheat the oven to 190C/ 375F/ Gas mark 5.
• Put the flour, baking powder, salt, cocoa powder, pecans, sugar and chocolate chips in a large bowl. In a separate bowl, whisk together the corn oil, eggs, milk and vanilla extract, then pour onto the dry ingredients. Beat all the ingredients together until just smooth.
• Spoon the mixture into the paper cases. filling three quarters full. Bake in the preheated oven for 25-30 minutes or until well risen and a skewer inserted into the middle of a muffin comes out clean. Remove from the oven, transfer to a wire rack and allow to cool slightly.
• The muffins are best slightly warm but will keep for up to 4 days in an airtight container or be frozen for up to 2 months.