Double Chocolate Muffins #Choctoberfest

It has been a while since I posted a recipe but this one was necessary.  It was suppose to be cold and rainy the next few days.  Anticipating some wild little ones, I whipped up these double chocolate muffins for treats and breakfast.

As I mentioned yesterday in the #Choctoberfest welcome post, #Choctoberfest is an annual recipe-sharing event. I'm joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. Check out the welcome post for ways to enter the awesome giveaway.

Double Chocolate Muffins

Prep Time: 20 minutes

Cook Time: 12 minutes

Keywords: bake breakfast chocolate

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Ingredients (12 muffins)

• 1/2 cup canola oil vegetable oil
• 1 cup granulated sugar
• 1/2 cup milk
• 2 large eggs lightly beaten
• 1 tsp vanilla extract
• 2/3 cup sour cream
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups semisweet chocolate chips

Instructions

Preheat oven to 375F and line 12 muffin cups with cupcake liners.

In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.

Gently fold in sour cream until just-combined.

In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.

Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in chocolate chips.

Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 of the way full.

Bake on 375F for 12 minutes (toothpick inserted in center should come out with a few crumbs.

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Pumpkin Chocolate Chip Muffins

Happy first day of Fall!  It seems only fitting to post a pumpkin recipe.  We have avoided cooking lately as temperatures soared last week with lots of humidity.  Mother Nature must have been listening to my complaints though as we are now enjoy crisp cool nights and sunny days.  Perfection in my book. Bring on the boots and sweatshirts.

I have made a lot of pumpkin breads and muffins over the years.  I don't have a true favorite and am always looking for another recipe. This is slightly adapted from Smitten Kitchen and I added chocolate.  Probably not the best breakfast muffin but then again why not?

This recipe comes together quick and the muffins poof right up in the oven.  I had one right out of the oven and another a few hours later. I am pretty sure they are not going to last long, especially once Miss O gets her hands on one. 

Pumpkin Chocolate Chip Muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: bake breakfast chocolate pumpkin fall

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Ingredients (12 muffins)

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup canned 100% pumpkin puree
• 1/3 cup vegetable oil
• 2 eggs
• 1 teaspoon pumpkin-pie spice
• 1 1/4 cups sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mini chocolate chips

Instructions

Preheat oven to 350 degrees.

Line a 12 cup muffin tin with liners.

In a medium-sized bowl sift together the flour and the baking powder. Set aside.

In a large bowl whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.

Whisk in the flour mixture until combined. Do not over-mix.

Fold in mini chocolate chips.

Divide the batter evenly among the prepared muffin cups.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool for 5 minutes before turning them out onto a cooling rack.

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Chocolate Banana Muffins

I had a hankering for a chocolate muffin last week.  It wasn't quite a brownie craving but something similar. I did some hunting and tagged a recipe online that looked good.  Apparently I wasn't paying much attention to the ingredient list when I saved it because in my head it had bananas.  I bought extra bananas intending to use some for these muffins only to see when it was time to make them there was no bananas in the recipe. I know I have been pretty busy the last few weeks but seriously.  I was so convinced these muffins were banana chocolate. 

I debated about just making banana bread but we had some just the other week. Thus I tweaked the original recipe to include bananas.  So in a very round about way I ended up with the chocolate banana muffins I always thought I would be making. 

I made these with the intent of making them sweet and chocolaty but also healthy enough to send off with Miss O for an easy to pack snack.  The result is exactly what I wanted. A sweet, chocolate muffin without being super rich or sugary.  I was comfortable giving one to Miss O and didn't feel guilty when I ate two at once.   

Chocolate Banana Muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: bake breakfast banana chocolate

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Ingredients (12 muffins)

• 1/2 cup unsweetened applesauce
• 1 ripened banana, mushed
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1 large egg
• 3/4 cup Greek yogurt (plain or vanilla)
• 2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup natural unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup mini chocolate chips, plus a few more for sprinkling on top

Instructions

Preheat oven to 425°F Spray 12-count muffin pan with nonstick spray. Do not use liners.

In a large bowl, whisk the applesauce, banana, sugar, honey, egg, Greek yogurt, and vanilla extract until smooth.

Sift the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to over mix. 

Fold in the mini chocolate chips. The batter will be a little chunky.

Divide the batter evenly among the muffin cups - fill them all the way to the top. 

Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 375°F. Bake for an additional 13 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

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Morning Glory Muffins

I need a pause button on life. It is flying by. This weekend was amazing. Lots of sunshine and family time. But nothing got done; I need me some clean clothes. I cannot believe it has been so long since I last posted.  So much has happened since then. Tomorrow a big updates post is coming. Until then I have muffins.

Truth: I really love Morning Glory Muffins. They are muffins and super good for you.  The added benefit is they are filling. This is not the kind of muffin where you are hungry again 30 minutes later. Morning Glory muffins have carrots in them and typically raisins. 

These also have coconut and pineapple.  The pineapple makes them sweet without adding a ton of extra sugar.  The recipe is slightly adapted from Andie Mitchell's new cookbook Eating in the Middle. I love it so far and cannot wait to find time to make more recipes. 

These muffins gave me a much needed of extra time this week with the no thought grab and go breakfast they provide.  The five minutes was spent throwing in a load of laundry for those much needed clothes.

Morning Glory Muffins

by Emily Morris

Prep Time: 20 minutes

Cook Time: 20 minutes

Keywords: bake breakfast carrot coconut cinnamon

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Ingredients (18 muffins)

• 2 1/4 cups whole wheat flour
• 2/3 cup granulated sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 cup vegetable oil
• 3 large eggs
• 1 8-ounce can crushed pineapple, undrained
• 3 large carrots, shredded (about 1 1/2 cups)
• 1/2 cup unsweetened shredded coconut

Instructions

Preheat oven to 350 degrees F. Line 18 standard muffin tin cups with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.

In a large bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. 

Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots and coconut. 

Scoop the batter into the prepared muffin cups, filling each three-quarters full, about 1/4 cup.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature.

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Blueberry Oat Muffins

Happy Friday! We had an early wake up call and I am wishing there were more of these muffins to snack on. It is only 7 am and I am on coffee number too and ready for my second breakfast.

This weekend is Father's Day and I think I might be more excited than Mr. J to celebrate. Miss Olivia has been busy shopping for the perfect gift for her Daddy. I am sticking to a card and some yummy food treats. I got a steak request so I think I will need some grill assistance with that one. Do you have any special Father's Day plans?

These blueberry oat muffins pack an extra punch of healthy by having rolled oats and plain Greek yogurt in the ingredient list. They left me feeling full longer than the traditional sugar packed blueberry muffin. Not that I don't want some of those muffins at times too. 

Anyhoo, this was a nice change up to have around. I brought one to work for my mid-morning snack just about every day, while Mr. J enjoyed his as a quick grab and go breakfast first thing. It is kind of crazy how two people can go through 12 muffins so quickly. 

I hope you have a wonderful Father's Day!

Blueberry Oat Muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: bake breakfast blueberries oatmeal

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Ingredients (12 muffins)

• 1 cup blueberries
• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup Greek yogurt
• 2 eggs
• ½ cup (1 stick) butter, melted and cooled slightly
• 1 teaspoon vanilla
• ½ cup oats

Instructions

Preheat oven to 375°F. Line a 12 cup muffin tin with muffin liners.

In a large bowl, whisk flour, sugar, baking powder and salt.

In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients.

Fold in the blueberries and oats.

Fill the muffin tin with the batter. Each cup should be filled to the top. The batter will be thick and a little sticky.

Bake for 15-20 minutes until the tops are golden brown and a toothpick comes out clean.

Remove from oven and cool in the pan for 5 minutes then cool on a wire rack.

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Oatmeal Maple Muffins

In case you didn't get enough options for muffins in the muffin round up I posted last week here is another brand spanking new one. March in Maine means maple season. Maybe no this year with all of the snow on the ground but most years.  See the sap runs best when the day temperature warm up but it is still cold and crisp at night. This is Maine in March.

I am lucky enough to have in-laws that make their own maple syrup. It is a ton of work to get maple syrup.  I don't know the exact ratios but it takes a whole lot of sap to make one gallon of maple syrup. Yes, it is expensive in the stores but if you knew the effort it took to get to that point you would understand. 

Anyway these little muffins are healthy.  Think whole wheat flour and oatmeal.  They are sweetened with maple syrup.  I made them plain but after eating this batch I realized you could easily and very deliciously add some berries of your choice to the base batter. 

I like my muffins plain. Thus these are a perfect no thought grab and go breakfast and snack. Of course this is not the case with Mr. J. He likes at the very least some butter or jam. He took these and grilled them for dessert, topped with ice cream and more maple syrup.  Take your pick!

Maple Oatmeal Muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: bake breakfast maple syrup oatmeal

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Ingredients (12 muffins)

• 1 cup whole wheat flour
• ¾ cup old fashioned rolled oats
• ½ cup oat flour (or ½ cup plus 2 tablespoons oats finely ground in a food processor)
• 1 tablespoon baking powder
• 1½ teaspoons ground cinnamon
• ½ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 1 cup plus 2 tablespoons non-fat milk
• ½ cup pure maple syrup
• ¼ cup canola oil or melted
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners and set aside.

In a large bowl, stir together the whole wheat flour, oats, oat flour, baking powder, cinnamon, salt, and nutmeg.

In a separate bowl, whisk together the milk, maple syrup, oil, eggs, and vanilla. Make a well in the center of the dry ingredients, then pour the wet ingredients into the center.

By hand, stir the batter gently, just until combined (it will be somewhat lumpy). Divide the batter evenly between the prepared muffin cups.

Bake the muffins until golden brown and a toothpick in the center comes out clean, 18-20 minutes. Allow the muffins to cool in the pan for 5 minutes, then gently remove to a wire rack to cool completely.

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Muffin Round Up

One of the things I have been doing lately is making a batch of muffins Sunday afternoon. They are the perfect afternoon snack and then we have a quick grab and go breakfast or snack all week long. 12 muffins is the perfect amount to last Mr. J and I through the week.

The past month I made some new muffin recipes but in doing so I realized I had a plethora of muffin recipes here on the blog.  27 to be exact. If you are numbers person that is half of the year worth of weekly muffins and then some.  Pretty good if you ask me. Enjoy!

Raspberry Yogurt Muffins

Classic Banana Muffins

Classic Blueberry Muffins

Strawberry Crumb Muffins

Double Chocolate Muffins

Peanut Butter and Jelly Muffins

Browned Butter Banana Muffins

Cranberry Orange Muffins

Cinnamon Oat Streusel Pumpkin Muffins

Raisin Bran Muffins

Blueberry Chocolate Chip Muffins

Jalapeno Cheddar Cheese Corn Muffins

Strawberry Chocolate Chip Muffins

Raspberry Chocolate Chip Yogurt Muffins

Chocolate Chip Citrus Muffins

Blueberry Jam Muffins

Honey Muffins

Blackberry Oat Muffins

Apple Cinnamon Muffins

Cinnamon Filled Pumpkin Muffins

Blueberry Corn Muffins

Nutella Filled Pumpkin Muffins

Whole Wheat Banana Carrot Muffins

Maple Blueberry Muffins

Blueberry Banana Yogurt Muffins

Gingerbread Pear Muffins

Doughnut Muffin

Raspberry Yogurt Muffins

We lucked out yesterday and missed another killer snow storm. It skirted just to the north of us. We got about 2 inches. Not great but definitely better than the feet of snow to the north.  I am holding out that once February is over the snow will end.  Fingers crossed.  

The past three weeks I have been making muffins on Sunday.  They have been the perfect grab and go breakfast or snack through out the day.  I also offered up some of these to the neighbors for letting us use their snow blower the past few snow storms.  I was more than happy to bake them something.  Less happy that our muffin stash for the week was cute in half.  Its Tuesday morning and only two remain!  We might need an emergency muffin making session mid-week.

The original recipe was much sweeter and full of chocolate chips. Although I would have been content with that version I was looking for a more breakfast type muffin. I cut back the sugar, used plain yogurt and skipped the chocolate chips. Next time. Next time. 

The recipe below though is still plenty sweet. There is a hint of cinnamon and for me that always sweetens the taste of baked goods.  So if you want these for your sweet heart on Saturday, your nice neighbors or just a really good muffin for yourself whip these babies up. You won't be disappointed. 

Raspberry Yogurt Muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Keywords: bake breakfast raspberry

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Ingredients (12-15 muffins)

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 1 cup plain yogurt, at room temperature
• ½ cup canola/vegetable oil
• 1 teaspoon vanilla extract
• 1 and ¼ cup raspberries
• I used frozen. I keep them in the freezer until right before I need them. You gently fold the frozen raspberries into the batter until just combined to minimize red streaks.

Instructions

Preheat oven to 425F degrees. Line muffin pan with liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined. Set aside.

In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract.

Fold wet ingredients into dry ingredients and gently mix everything together by hand until just combined. The batter will be extremely thick and somewhat lumpy. Fold in the raspberries.

Spoon batter into prepared muffin tins, filling all the way to the top, about 1/4 cup scoop.

Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 20 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean.

Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.

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Classic Banana Muffins

Classic banana muffins made with whole wheat flour and plain yogurt are a great grab and go breakfast and snack.

It is another Monday and we are dealing with another winter storm.  This time less snow for us but more ice.  I plan to hunker down at home and keep my fingers crossed again that we won't be losing power. 

When they first started talking about another storm and then the potential for a significant amount of ice after the snow I had my freak out moment.  And then I made muffins. 

Muffins are probably a better option than the cookies I made last week for the storm. Although now I am thinking I should pop some of those in the oven too just in case. 

These muffins came together very quickly. They are fairly healthy with half of the flour coming from whole wheat, plain yogurt and oil.  You could cut back on the sugar a bit too if desired but no more than 1/4 cup.

I actually had about 3 yesterday. So much for storm prep!

Classic Banana Muffins

by Emily Morris

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Keywords: bake breakfast banana

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Ingredients (12 muffins)

• 3 ripe bananas
• 1 cup packed light-brown sugar
• 1/2 cup canola oil
• 1 large egg
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• 1 tablespoon pure vanilla extract

Instructions

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.

Peel three bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute.

Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low.

Add flours, baking powder, baking soda, and salt; beat until smooth.

Add yogurt and vanilla; beat until just combined.

Fill muffin liners three-quarters full. Bake until center is firm and tester inserted into comes out clean, about 20-25 minutes for regular muffins, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

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