Muffins Triple Chocolat

Un beau dimanche froid d'hiver. Il vente et la température est froide mais le soleil est au rendez-vous.



Un matin parfait pour faire des muffins au chocolat! Et c'est encore mieux, si le chocolat est en triple!



Comme il était trop tôt pour aller courir, j'ai commencé ma journée en faisant 2 sortes de muffins et des biscuits à la mélasse.

Entre les 3, c'est sûr que le chocolat a mon vote!!



J'ai trouvé cette recette sur le blog Tout à vos chaudrons. Première fois que je les fais et je les ai déjà fait 2 fois aujourd'hui! Une fois dans des moules à muffins de grandeur ordinaire et une fois dans des mini-moules.



Voici la recette:

Muffins Triple Chocolat de tousavoschaudrons.blogspot

1 1/2 tasse farine
3/4 tasse sucre (j'en ai utilisé un peu moins)
1/3 tasse cacao
3/4 cuil. à thé de bicarbonate de sodium
3/4 cuil. à thé de poudre à pâte
3/4 tasse mayonnaise (j'ai utilisé de la mayo légère)
3/4 tasse d'eau
1 œuf
3/4 tasse de pépites de chocolat mi-sucré
3/4 tasse de pépites de chocolat blanc

Mélanger les ingrédients secs dans un bol.

Mélanger les ingrédients humides dans un autre bol.

Incorporer délicatement les ingrédients secs aux ingrédients humides et mélanger.J'ai ajouté quelques pépites de chocolat sur le dessus des muffins avant de les mettre au four ;-)

Cuire à 350°F de 15 à 20 minutes. (pour les mini muffins, je les ai fait cuire environ 11 minutes)

Muffins Triple Chocolat - Triple Chocolate Muffins

It has been a while. I haven't blogged in more than 3 months... Will try to get back at posting more!!

Decided to come back with a yummy muffin recipe... ;) There is a secret ingredient... Mayo!! ;) Makes for very moist muffins!

The recipe is in French - can translate it if anyone is interested to try this yummy recipe!




Triple Chocolate Muffins
from recettesdepixel.blogspot.ca/

1 1/2 tasse (180 g) farine
3/4 tasse (150 g) sucre
1/3 tasse (35 g) cacao
3/4 c. à thé de bicarbonate de sodium
3/4 c. à thé de poudre à pâte
3/4 tasse (75 ml) mayonnaise
3/4 tasse (75 ml) eau
1 oeuf
3/4 tasse (135 g) de pépites de chocolat mi-sucré (moi 210 g)
3/4 tasse (135 g) de pépites de chocolat blanc (moi 60 g haché grossièrement, j'ai pris ce qui me restait et compensé ce qui manquait avec plus de chocolat mi-sucré)
Méthode :
Mettre les ingrédients secs ensemble et ceux liquides ensemble et mélanger délicatement les 2 préparations. Cuire à 350°F (180 °C), 15 à 20 mn, vérifier avec un cure-dent, s'il sort propre ils sont prêts !

Toblerone Muffins

Can you believe I had some leftover Toblerone to use up?

Never thought I would say this one day - what to do with chocolate??!!!

I have to confess here that Ben had brought from work 2 huge Toblerone chocolate bars...


 after eating one huge bar... I went looking for a recipe to use the other bar :)

Toblerone Muffins
from onegoodthingbyjillee

3 cups flour
3 tablespoon cocoa powder, preferably Dutch processed
1 tablespoon baking powder
1 1/2 cups brown sugar
9 tablespoons unsalted butter, melted & cooled slightly
2 eggs, lightly beaten
1 1/2 cups milk
1 1/2 cup Toblerone chocolate, roughly chopped (about 2 bars)

Preheat oven to 325 F. Line a standard muffin pan with paper liners and set aside.

Sift together flour, cocoa powder and baking powder in a large bowl and combine well. Mix in sugar and set aside.

In another bowl, whisk together eggs, butter and milk. Add wet ingredients to dry ingredients and mix until just incorporated. Fold in 1 cup of Toblerone chunks.

Fill each muffin liner about 3/4 full and bake muffins for about 20 minutes, until a toothpick inserted into center comes out clean. Halfway through baking time, remove muffins and scatter remaining 1/2 cup of chocolate over muffins.

Allow muffins to cool for 10 minutes in the pan before moving to a wire rack to cool completely.

Hot Cross Muffins

I am still baking, but haven't taken many photos lately. Decided to take out my "big" camera and take some photos this time :)

I love hot cross buns. Wanted to buy some, but knew I would eat the whole thing myself. Instead, decided to make these muffins again (feel less guilty as they are homemade!)

Hot Cross Muffins
from food.com

1/2 cup raisins (thought I had raisins... used dried cranberries)
2 tablespoons orange juice

1 3/4 cups all-purpose flour

2/3 cup granulated sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon clove (optional)

1/2 cup candied peel

1/2 cup chopped dried apricot

1 egg

1 cup low-fat milk

1/4 cup vegetable oil

2 tablespoons butter, melted

1 teaspoon vanilla

Glaze

1 1/4 cups sifted icing sugar
4 teaspoons orange juice

Directions

1. Preheat oven to 350°F Place raisins in a small bowl. Pour juice overtop. Microwave, covered, until hot, 1 minute Set aside. Lightly coat or spray a 12-cup muffin tin or 9x5 inch loaf pan with oil. In a large bowl, using a fork, stir flour with sugar, baking powder, cinnamon, allspice, salt and cloves. Stir in raisin mixture, candied peel and apricots.

1. In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.
2. Bake in centre of preheated oven until a cake tester inserted into centre of muffins or loaf comes out clean, 20 to 25 minute for muffins, 1 hour for loaf. Remove pan to a cooling rack. After 5 minutes, remove from pan and cool completely on rack. Store muffins or loaf in an airtight container and store at room temperature up to 3 days or freeze up to 2 months.

Glaze:.

1. Stir sifted icing sugar with orange juice until smooth. Drizzle over cooled muffins in a criss-cross pattern to mimic hot cross buns or spoon over loaf, if you wish.

Chocolate Chip Oatmeal Muffins

Made these last weekend.



Love oatmeal in my muffins

Even better oatmeal and chocolate chips!!
And why not add some toffee baking bits??!! ;)

Chocolate Chip Oatmeal Muffins
from /insidebrucrewlife.com

1 1/4 c. quick oats (used regular oats)
1 1/4 c. milk (used low fat)
2 eggs
1/2 c. oil (used Canola oil)
1/2 c. brown sugar
3/4 c. miniature chocolate chips
1/2 c. toffee baking bits
1 1/4 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. powdered sugar (didn't make the drizzle this time...!!)
2 tsp. brewed coffee, cooled


1.In a mixing bowl, combine the brown sugar and oil. Add in the eggs and beat well. Sift together the flour, oats, baking powder, salt, and cinnamon. Alternately add the milk and flour mixture to the bowl. Stir lightly until combined. Do not over mix. Fill muffin liners 2/3 full and bake at 400* for 18-20 minutes. Cool.

2.In a small bowl combine the powdered sugar and coffee. Drizzle over the top of the cooled muffins. Store in a loosely covered container.

Notes Slightly adapted from My Beautiful Disasters

Caramel Swirl Muffins

I bought a jar of caramel. It's a dangerous thing to have in my cupboard as it keeps calling my name!!

I could just eat it with a spoon!

Decided to try baking some muffins with it, used a Nutella Swirl Muffin recipe and switch the Nutella for caramel. Delicious!!



Caramel Swirl Muffins
Adapted from bakerstreet.tv
Serves: 12-14

 Ingredients

• 3/4 cup sugar
• 1 large egg
• 1 1/2 cups + 2 teaspoons all purpose flour
• 2 tsp baking power
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 cup canola oil
• 3/4 low fat milk
• 1 tsp vanilla extract
• About 1/3 cup caramel

Instructions

1. Preheat oven to 350F. Grease and line a muffin tin with cooking spray.
2. In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt and nutmeg. Mix until combined.
3. Add in the vegetable oil, milk and vanilla extract.
4. Fill each mini muffin cup about 2/3 full with batter. Add a dollop of nutella to each muffin and swirl it around a few times with a toothpick or a knife.
5. Bake for 12-15 minutes.
6. Cool muffins on a wire rack before serving

Oatmeal Chocolate Chip Muffins

It has been a while since I posted some muffins. Not that I haven't been baking, but I don't always get the chance to take photos before they are eaten!!


Muffins are always very popular with my friends and family!!

I was in the mood for an oatmeal muffin. I was also in the mood for a chocolate muffin....


So, baked some Oatmeal Chocolate Chip Muffins!!

Oatmeal Chocolate Chip Muffins
from allrecipes.com

1 1/4 cups quick cooking oats

1 1/4 cups milk (used low fat)

1 egg

1/2 cup vegetable oil (used canola)

3/4 cup packed brown sugar (used a little less)

3/4 cup semisweet chocolate chips

1 cup chopped pecans (didn't use)

1 1/4 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

 

Directions

1. Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
2. Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
3. Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
4. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

I baked mine at 375F for about 22 minutes.

Banana Nutella Muffins

It is so hot and humid lately, that the bananas I buy get ripe much too fast! I get to try many new recipes with bananas as I hate to waste food!

I saw these on pinterest and I knew I would love the mix of banana and Nutella!

After putting them in the oven, I panicked... thought I had forgotten the sugar... but there is none in this recipe!! The muffins are not too sweet - if you like your muffins on the sweet side, you should add a bit of sugar or frost the muffins with Nutella!

Banana Nutella Muffins from sweetpeaskitchen

Ingredients:

• 2 cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
• 1/4 cup plain yogurt
• 2 large eggs, beaten lightly
• 6 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/4 cup toasted hazelnuts, coarsely chopped (didn't add)
• 1/4 cup Nutella 

Directions:

1. Heat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In a large bowl combine flour, sugar, baking soda, and salt; set aside.
3. In a medium bowl mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Fold in hazelnuts.
4. Divide batter equally among prepared muffin cups. Place 1 teaspoon of Nutella on top of each muffin. Swirl with a toothpick. Bake until golden and toothpick inserted into center of muffin comes out clean, 20 to 24 minutes. Remove muffins from tin and serve

Yields: 12 muffins
Prep Time: 20 minutes

Bake Time: 24 minutes

To Die For Blueberry Muffins

Blueberries are everywhere, so of course I had to make more muffins!
Decided to try this recipe because of the topping - glad I did - they were amazing!



To Die For Blueberry Muffins
from allrecipes.com
Makes 8 muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil (used Canola)
1 egg
1/3 cup milk (used low-fat)
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Double Chocolate Strawberry Muffins

It's been a while since I did a muffin post!!
Don't like the photos - too much sun - but loved these muffins!
Mix of strawberries and chocolate - oh my!!

Double Chocolate Strawberry Muffins
from mountainmamacooks.com

Ingredients

• 1 cup all purpose flour
• 1 cup whole wheat pastry flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup agave nectar (used maple syrup)
• 2/3 cup brown sugar
• 1/4 cup grape seed or other unflavored oil (used canola oil)
• 1/2 cup unsweetened applesauce
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 cup diced strawberries
• 1/2 cup dark chocolate chips or chunks

Instructions

Preheat oven to 375F degrees. Line a standard size 12 cup muffin tin with paper or foil liners. In a medium size bowl, sift together all purpose flour, whole wheat pastry flour, cocoa powder, cinnamon, baking powder, baking soda, and salt; set aside. In a large bowl, mix agave nectar, brown sugar, canola oil, and apple sauce. Beat in eggs and vanilla. Add the dry ingredients to the wet ingredients and stir just until combined. Carefully fold in strawberries and chocolate chips. Divide muffin batter evenly among the 12 cups. Bake for 20 minutes or until muffins are done. Remove from oven and let cool on rack for 5 minutes. Remove muffins from pan and let cool completely on rack before serving.

PW's Awesome-est Blueberry Muffins

Taking a break from posting New York photos to tell you about these amazing blueberry muffins!! This is the first recipe I have ever made from Pioneer Woman's website - and they are good!!
She makes a sauce to go with the muffins - but I ate them as is - yummy! Pioneer's Woman Awesome-est Blueberry Muffins
from The Awesome-est Blueberry Muffins

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar (used a little less)
1/2 cup vegetable oil (used canola oil)
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want) (used blueberry yogurt)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)

Preheat oven to 385 degrees.

In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.

Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly.
 Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)

Bake 20 to 25 minutes and allow to cool completely.

Buttermilk Oatmeal Muffins

Haven't posted a muffin recipe in a while... I have been baking, but I am late in my muffin posting!
This recipe makes 8 muffins - 8 tasty muffins!!
I added some chocolate chips... but of course!!

Buttermilk Oatmeal Muffins
from allrecipes.com
makes 8 big muffins

1 cup quick-cooking oats

1 cup buttermilk (use low-fat milk and lemon)

1 egg, beaten

1/2 cup packed brown sugar

1/4 cup vegetable oil (used canola oil)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
1/2 cup chocolate chips

In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.