Best Killer Chocolate Chunk Muffins Recipes

Killer Chocolate Chunk Muffins image

Provided by Kittencalrecipezazz

Time 45m

Yield 12 serving(s)

Number Of Ingredients 15

4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 cup brown sugar, firmly packed
2/3 white sugar
2 tablespoons white sugar
2 eggs
2 teaspoons vanilla
1/2 cup sour cream (or yogurt)
1/2 cup half-and-half cream
2 1/2 cups all-purpose flour
1/2 cup sifted baking cocoa (measure before sifting)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Steps:

Set oven to 350 degrees.
Line 12 muffin tins with paper liners.
Place the muffin tins on a baking sheet.
In a bowl with an electric mixer, cream butter and cream cheese, until fluffy (about 3 minutes).
Add in the both sugars (if you prefer a less sweet muffin, only add in 2/3 cups white sugar); beat until combined.
Add in eggs and vanilla; blend well.
Fold in sour cream.
In a bowl, blend together the flour, cocoa, baking powder, baking soda and salt.
Fold, do not beat into the batter (you may just mix in on low speed of mixer or by hand), making certain NOT to overmix (this is important!).
Fold in the chocolate chips by hand.
Using a large ice-cream scoop, scoop the muffins into the prepared muffin tin.
Bake about 25-30 minutes, or until muffins spring back when touched, or a toothick inserted in the middle comes out clean.

Nutrition Facts : Calories 328.1, Fat 16.1, SaturatedFat 9.6, Cholesterol 63.8, Sodium 274.2, Carbohydrate 43.2, Fiber 2.7, Sugar 18.9, Protein 6.4

Chocolate Chunk Muffins image

Yield Makes 12 muffins

Number Of Ingredients 10

3 oz unsweetened chocolate, coarsely chopped
10 oz semisweet chocolate chunks (2 1/2 cups)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2/3 cup whole milk
1 stick (1/2 cup) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs

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.