CAPPUCCINO CHOCOLATE CHIP MUFFINS: National Muffin Day

Yesterday was National Muffin Day, and I totally forgot to post this easy recipe for Cappuccino Chocolate Chip Muffins! 

And, FYI: A cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk froth. The name cappuccino comes from the Capuchin friars, referring to the color of their habits. 

This being said, I always look for a way to add chocolate to every 'food' holiday, and this is a great recipe for National Muffin Day!

Because I use a lot of Wilton products in my baking from pans to coloring, I came across this great recipe for Cappuccino Chocolate Chip Muffins on the Wilton Website, and I adapted it just a bit. I like to have chocolate chips in my muffins! I use Wilton's Jumbo Muffin Pans, because if I'm going to have a muffin on National Muffin Day, it may as well be a big one!

CAPPUCCINO CHOCOLATE CHIP MUFFINS

Tools:
Jumbo Muffin Pan
Jumbo Baking Cups

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup semi-sweet chocolate chips, divided 
1/2 cup pecans, chopped and divided
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/3 cup instant coffee granules
1/4 cup unsalted butter, melted
1 egg

Instructions
Makes: about 6 jumbo muffins

Preheat oven to 350º F. Line jumbo muffin pan with jumbo baking cups.
In large bowl, combine flour, sugar, 1/2 cup chocolate chips, 1/4 cup chopped pecans, baking powder, cinnamon, and salt.
In small bowl, combine milk and coffee granules; stir until completely dissolved. Add melted butter and egg; mix well.
Add coffee mixture to flour mixture; mix until just moistened (Do not overmix).
Distribute mixture evenly into baking cups.
Sprinkle top of each muffin with reserved chocolate chunks and pecans.
Bake 25 to 28 minutes or until cake tester inserted in center of muffin is clean when removed. Remove from oven; cool muffins in pan 8 minutes.
Remove muffins from pan; cool completely on cooling grid.

COCOA-RAISIN CUFFINS: National Muffin Day - Retro Ad and Recipe~

Here's a funny Retro baked good that never quite got off the ground. Still, this Advertisement from 1978 for Cocoa-Raisin cake-muffins "cuffins' shows that Hershey's and Sun-Maid Raisins were trying to establish something new! "A little bit cupcake. A little bit muffin. A whole lot delicious."

"CUFFINS are a great new way to please your family. These delicious single-serving cakes can be baked in any standard cupcake or muffin pan. Or you can be creatoive and bake them in the special Bundt pan offered below. They're perfect for breakfast, snack, in lunch boxes and for dessert"

Actually these Chocolate Raisin Muffins are quite tasty. Perfect for National Muffin Day!

COCOA-RAISIN CUFFINS aka Cocoa-Raisin Cake Muffins

Ingredients
1/4 cup butter, melted
1/4 cup cocoa
3/4 cup apple sauce
1-1/4 cups flour
1 cup granulated sugar
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 egg, slightly beaten
1/2 cup raisins

Directions
Preheat oven to 375 degrees F. In large bowl, mix together flour, sugar, baking soda, cinnamon, nutmeg, and salt. In another bowl, blend together butter and cocoa. Add applesauce and pour into flour mixture. Add egg, stirring just until moistened and blended.

Fold in raisins. Spoon batter into greased or Pam-sprayed medium-size muffin cups, filling each about half-full.

Bake at 350 F for 20 minutes.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS: National Zucchini Day

Today is National Zucchini Day, so I thought I'd post one of my favorite recipes for Double Chocolate Zucchini Muffins. Perfect to use up all the zucchini taking over your garden now.

Double Chocolate Zucchini Muffins
Makes 18 muffins

Ingredients 
1/3 cup boiling water
2 cups shredded zucchini
1-1/2 cups flour
1/2 cup DARK cocoa
3/4 cup sugar
1-1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup canola oil
3 eggs
1 tsp pure vanilla extract
1/2 cup dark chocolate (65-75% cacao), chopped into chunks (or chocolate chips)

Directions 
Preheat oven to 350.
In large bowl, pour boiling water over zucchini.
Add other ingredients (except chocolate chunks) and stir until just combined.
Fold in chocolate chunks (or chocolate chips).
Line muffin tins with paper muffin cups (or grease muffin tin)
Using 1/4 cup measure, pour batter into cups.
Bake for 30 minutes.

How easy is that?

CHOCOLATE BLUEBERRY MUFFIN RECIPES: Blueberry Muffin Day!

Today is Blueberry Muffin Day, and this month is Blueberry Month, so celebrate! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. 

I grew up back East, and when we went to the 'country,' my Aunt Annie used to take all the children blueberry gathering in the woods. It was great fun. We would all come back with blue-stained hands and mouths. Those blueberries were small, juicy, and sweet just as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries the wild blueberries from Maine at Trader Joe's are very tasty.

For National Blueberry Muffin Day, use fresh blueberries in these muffin recipes. I am partial to plain muffins with blueberries and chocolate chips, so the first recipe is the one I use. But since this is a chocolate blog, I'm also posting a recipe for chocolate blueberry muffins, too.

I like my muffins firm with a crusty top and soft inside -- and not too sweet. In the first recipe I use a 1/2 cup of sugar, but if you want them a little sweeter use 3/4 cup. Don't want your blueberries to sink to the bottom? Dust them with flour before putting them in the batter.

1. Blueberry Chocolate Chip Muffins

Ingredients
1 1/2 cups flour
1/2 cup white sugar
pinch of salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
1/3 cup whole milk
fresh blueberries (maybe a cup?)
chocolate chips

Directions
Preheat oven to 400. Grease your muffin tin or use liners.
Combine flour, sugar, salt, and baking powder. Make a well in the center.
Put oil into a 1 cup measuring cup; add the egg (already whipped), and enough milk to fill cup to brim. Pour into the well and mix with flour mixture. Do not overmix.
Stir in blueberries and as many of the chocolate chips as you'd like. I like a lot, but you want to also be able to taste the blueberries--and the muffin, itself.
Fill muffin cups right to top.
Bake for 20-25 minutes in preheated oven-- or until done.

***

The one above is my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine.

2. Chocolate Blueberry Muffins

Ingredients
1/2 cup unsalted butter
3 ounces unsweetened or very dark chocolate
1 cup sugar (I'd probably use less)
1 egg, slightly beaten
1 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup fresh blueberries
2 ounces semisweet chocolate, melted

Directions
Preheat oven to 375 degrees F. In medium saucepan, melt butter and unsweetened chocolate over medium heat until smooth. Remove from heat and cool slightly. Stir in sugar, egg, buttermilk, and vanilla. In small bowl, combine flour and baking soda. Gently combine with liquid ingredients. Fold in blueberries. Spoon batter into well-greased muffin cups, filling to top. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Transfer muffins to wire rack to cool. Drizzle cooled muffins with semisweet chocolate.

Have a great Blueberry Muffin Day--add Chocolate!

CAPPUCCHINO CHOCOLATE CHIP MUFFINS: National Cappuccino Day!

Today is National Cappuccino Day! A cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk froth. The name cappuccino comes from the Capuchin friars, referring to the color of their habits. All this being said, I always look for a way to add chocolate to every 'food' holiday, and this is a great recipe for National Cappuccino Day!

Because I use a lot of Wilton products in my baking from pans to coloring, I came across this great recipe for Cappuccino Chocolate Chip Muffins on the Wilton Website, and I adapted it just a bit. I like to have chocolate chips in my muffins! I use Wilton's Jumbo Muffin Pans, because if I'm going to have a muffin on National Cappuccino Day, it may as well be a big one!

CAPPUCCINO CHOCOLATE CHUNK MUFFINS

Tools:
Jumbo Muffin Pan
Jumbo Baking Cups

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup semi-sweet chocolate chips, divided 
1/2 cup pecans, chopped and divided
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/3 cup instant coffee granules
1/4 cup unsalted butter, melted
1 egg

Instructions
Makes: about 6 jumbo muffins

Preheat oven to 350º F. Line jumbo muffin pan with jumbo baking cups.
In large bowl, combine flour, sugar, 1/2 cup chocolate chips,  1/4 cup chopped pecans, baking powder, cinnamon, and salt.
In small bowl, combine milk and coffee granules; stir until completely dissolved. Add melted butter and egg; mix well.
Add coffee mixture to flour mixture; mix until just moistened (Do not overmix).
Distribute mixture evenly into baking cups.
Sprinkle top of each muffin with reserved chocolate chunks and pecans.
Bake 25 to 28 minutes or until cake tester inserted in center of muffin is clean when removed. Remove from oven; cool muffins in pan 8 minutes.
Remove muffins from pan; cool completely on cooling grid.

PUMPKIN CHOCOLATE CHIP MUFFINS: Pumpkin Month

It's no surprise that October is Pumpkin Month.  There are so many ways to use pumpkin in your baking! Add chocolate, and you're calling my name. Here's an easy recipe for Pumpkin Chocolate Chip Muffins from allrecipes.com.

I use a natural pumpkin puree that I always have in the pantry for doggie stomach upsets (pumpkin is good for dogs), but you can use Libby's if that's what you have..or pumpkin puree you make yourself if you've already started carving your jack-o-lantern. Just make sure it's pumpkin puree and not pumpkin pie mix since you will be adding your own spices.

As always, use the best chocolate chips--and make sure your oil is fresh. These Pumpkin Chocolate Chip Muffins are a great way to start the day!

Pumpkin Chocolate Chip Muffins

Ingredients
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup semisweet chocolate chips 

Directions
Preheat oven to 400 degrees F.
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water.
In separate bowl mix together the baking flour, baking soda, baking powder, spices, and salt.
Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter.
Bake in preheated oven for 20 to 25 minutes.

BLUEBERRY CHOCOLATE CHIP MUFFINS: 2 Recipes for National Blueberry Muffin Day!

Today is Blueberry Muffin Day, and this month is Blueberry Month, so celebrate! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country,' my Aunt Annie used to take all the children blueberry gathering in the woods. It was great fun. We would all come back with blue-stained hands and mouths. Those blueberries were small, juicy, and sweet just as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries the wild blueberries from Maine at Trader Joe's are very tasty.

For National Blueberry Muffin Day, use fresh blueberries in these muffin recipes. I am partial to plain muffins with blueberries and chocolate chips, so the first recipe is the one I use. But since this is a chocolate blog, I'm posting a recipe for chocolate blueberry muffins, too.

I like my muffins firm with a crusty top and soft inside -- and not too sweet. In the first recipe I use a 1/2 cup of sugar, but if you want them a little sweeter use 3/4 cup. Don't want your blueberries to sink to the bottom? Dust them with flour before putting them in the batter.

1. Blueberry Chocolate Chip Muffins

Ingredients
1 1/2 cups flour
1/2 cup white sugar
pinch of salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
1/3 cup whole milk
fresh blueberries (maybe a cup?)
chocolate chips

Directions
Preheat oven to 400. Grease your muffin tin or use liners.
Combine flour, sugar, salt, and baking powder. Make a well in the center.
Put oil into a 1 cup measuring cup; add the egg (already whipped), and enough milk to fill cup to brim. Pour into the well and mix with flour mixture. Do not overmix.
Stir in blueberries and as many of the chocolate chips as you'd like. I like a lot, but you want to also be able to taste the blueberries--and the muffin, itself.
Fill muffin cups right to top.
Bake for 20-25 minutes in preheated oven-- or until done.

***

The one above is my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine.

2. Chocolate Blueberry Muffins

Ingredients
1/2 cup unsalted butter
3 ounces unsweetened or very dark chocolate
1 cup sugar (I'd probably use less)
1 egg, slightly beaten
1 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup fresh blueberries
2 ounces semisweet chocolate, melted

Directions
Preheat oven to 375 degrees F. In medium saucepan, melt butter and unsweetened chocolate over medium heat until smooth. Remove from heat and cool slightly. Stir in sugar, egg, buttermilk, and vanilla. In small bowl, combine flour and baking soda. Gently combine with liquid ingredients. Fold in blueberries. Spoon batter into well-greased muffin cups, filling to top. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Transfer muffins to wire rack to cool. Drizzle cooled muffins with semisweet chocolate.

Have a great Blueberry Muffin Day--make it Chocolate!

DOUBLE CHOCOLATE ZUCCHINI MUFFINS: National Muffin Day!

Today is National Muffin Day, so I thought I'd post one of my favorite recipes for Double Chocolate Zucchini Muffins. I know that zucchini may not be growing in your garden now, but zucchini is in the market. If you're a strong locavore, you can always save this recipe for the summer when you are sure to have a huge harvest of zucchini. 

Double Chocolate Zucchini Muffins
Makes 18 muffins

Ingredients 
1/3 cup boiling water
2 cups shredded zucchini
1-1/2 cups flour
1/2 cup DARK cocoa
3/4 cup sugar
1-1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup canola oil
3 eggs
1 tsp pure vanilla extract
1/2 cup chocolate chips

Directions 
Preheat oven to 350.
In large bowl, pour boiling water over zucchini.
Add other ingredients (except chocolate chips) and stir until just combined.
Fold in chocolate chips.
Line muffin tins with paper muffin cups (or grease muffin tin)
Using 1/4 cup measure, pour batter into cups.
Bake for 30 minutes.

How easy is that?

PUMPKIN CHOCOLATE CHIP MUFFINS: National Pumpkin Day!

Today is National Pumpkin Day.  Here's an easy recipe for Pumpkin Chocolate Chip Muffins from allrecipes.com.

I use a natural pumpkin puree that I always have in the pantry for doggie stomach upsets (pumpkin is good for dogs), but you can use Libby's if that's what you have..or pumpkin puree you make yourself if you've already started carving your jack-o-lantern.

As always, use the best chocolate chips--and make sure your oil is fresh. These Pumpkin Chocolate Chip Muffins are a great way to start the day!


Pumpkin Chocolate Chip Muffins

Ingredients
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup semisweet chocolate chips 

Directions
Preheat oven to 400 degrees F.
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water.
In separate bowl mix together the baking flour, baking soda, baking powder, spices, and salt.
Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter.
Bake in preheated oven for 20 to 25 minutes.

BLUEBERRY CHOCOLATE CHIP MUFFINS: National Blueberry Muffin Day!

Today is Blueberry Muffin Day, and this month is Blueberry Month, so celebrate! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country,' my Aunt Annie used to take all the children blueberry gathering in the woods. It was great fun. We would all come back with blue-stained hands and mouths. Those blueberries were small, juicy, and sweet just as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries the wild blueberries from Maine at Trader Joe's are very tasty.

For National Blueberry Muffin Day, use fresh blueberries in these muffin recipes. I am partial to plain muffins with blueberries and chocolate chips, so the first recipe is the one I use. But since this is a chocolate blog, I have a recipe for chocolate blueberry muffins, too.

I like my muffins firm with a crusty top and soft inside -- and not too sweet. In the first recipe I use a 1/2 cup of sugar, but if you want them a little sweeter use 3/4 cup. Don't want your blueberries to sink to the bottom? Dust them with flour before putting them in the batter.

1. Blueberry Chocolate Chip Muffins

Ingredients
1 1/2 cups flour
1/2 cup white sugar
pinch of salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
1/3 cup whole milk
fresh blueberries (maybe a cup?)
chocolate chips

Directions
Preheat oven to 400. Grease your muffin tin or use liners.
Combine flour, sugar, salt, and baking powder. Make a well in the center.
Put oil into a 1 cup measuring cup; add the egg (already whipped), and enough milk to fill cup to brim. Pour into the well and mix with flour mixture. Do not overmix.
Stir in blueberries and as many of the chocolate chips as you'd like. I like a lot, but you want to also be able to taste the blueberries--and the muffin, itself.
Fill muffin cups right to top.
Bake for 20-25 minutes in preheated oven-- or until done.

***

The one above is my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine.

2. Chocolate Blueberry Muffins

Ingredients
1/2 cup unsalted butter
3 ounces unsweetened or very dark chocolate
1 cup sugar (I'd probably use less)
1 egg, slightly beaten
1 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup fresh blueberries
2 ounces semisweet chocolate, melted

Directions
Preheat oven to 375 degrees F. In medium saucepan, melt butter and unsweetened chocolate over medium heat until smooth. Remove from heat and cool slightly. Stir in sugar, egg, buttermilk, and vanilla. In small bowl, combine flour and baking soda. Gently combine with liquid ingredients. Fold in blueberries. Spoon batter into well-greased muffin cups, filling to top. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Transfer muffins to wire rack to cool. Drizzle cooled muffins with semisweet chocolate.

Have a great Blueberry Muffin Day--make it Chocolate!

BLUEBERRY CHOCOLATE CHIP MUFFINS: National Blueberry Muffin Day

Today is Blueberry Muffin Day, and this month is Blueberry Month, so celebrate! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country,' my Aunt Annie used to take all the children blueberry gathering in the woods. It was great fun. We'd all come back with blue-stained hands and mouths. Those blueberries were small and juicy and sweet just as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries the wild blueberries from Maine at Trader Joe's are very tasty.

For National Blueberry Muffin Day, use fresh blueberries in these muffin recipes. I am partial to plain muffins with blueberries and chocolate chips, so the first recipe is the one I use. But since this is a chocolate blog, I have a recipe for chocolate blueberry muffins, too.

Here's my recipe for Blueberry Chocolate Chip Muffins. I like my muffins firm with a crusty top and soft inside -- and not too sweet. I think you'll like these. I use a 1/2 cup of sugar, but if you want them a little sweeter use 3/4 cup. Don't want your blueberries to sink to the bottom? Dust them with flour before putting them in the batter.

Blueberry Chocolate Chip Muffins

Ingredients
1 1/2 cups flour
1/2 cup white sugar
pinch of salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
1/3 cup whole milk
fresh blueberries (maybe a cup?)
chocolate chips

Directions
Preheat oven to 400. Grease your muffin tin or use liners.
Combine flour, sugar, salt, and baking powder. Make a well in the center.
Put oil into a 1 cup measuring cup; add the egg (already whipped), and enough milk to fill cup to brim. Pour into the well and mix with flour mixture. Do not overmix.
Stir in blueberries and as many of the chocolate chips as you'd like. I like a lot, but you want to also be able to taste the blueberries--and the muffin, itself.
Fill muffin cups right to top.
Bake for 20-25 minutes in preheated oven-- or until done.

So that's my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine.

Chocolate Blueberry Muffins

Ingredients
1/2 cup unsalted butter
3 ounces unsweetened or very dark chocolate
1 cup sugar (I'd probably use less)
1 egg, slightly beaten
1 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup fresh blueberries
2 ounces semisweet chocolate, melted

Directions
Preheat oven to 375 degrees F. In medium saucepan, melt butter and unsweetened chocolate over medium heat until smooth. Remove from heat and cool slightly. Stir in sugar, egg, buttermilk, and vanilla. In small bowl, combine flour and baking soda. Gently combine with liquid ingredients. Fold in blueberries. Spoon batter into well-greased muffin cups, filling to top. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Transfer muffins to wire rack to cool. Drizzle cooled muffins with semisweet chocolate.

Have a great Blueberry Muffin Day--make it Chocolate!

BLUEBERRY CHOCOLATE CHIP MUFFINS: National Muffin Day!

Today is National Muffin Day, so let's celebrate. I'm posting two recipes for Blueberry Chocolate Chip Muffins, my favorite! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country,' my Aunt Annie used to take us blueberry  picking in the woods. It was great fun. We'd all come back with blue-stained hands and mouths. Those blueberries were small and juicy and sweet just as wild blueberries should be. I still crave blueberries. I love Driscoll's fresh Blueberries. They're always good, especially the new Limited Edition "Sweetest Batch" Blueberries. If you don't have fresh blueberries at your market, you can use frozen blueberries. I usually freeze my own, but wild blueberries from Maine at Trader Joe's are very tasty, but don't defrost before you put them in the muffins.

For National Muffin Day, use fresh blueberries in these muffin recipes. I am partial to plain muffins with blueberries and chocolate chips, so the first recipe is the one I use. But since this is a chocolate blog, I found a recipe for chocolate blueberry muffins, too. I haven't made that one, so let me know what you think if you do. It comes from a very reputable source.

Here's my recipe for Blueberry Chocolate Chip Muffins. I like my muffins firm with a crusty top and soft inside--and not too sweet. I think you'll like these. I use a 1/2 cup of sugar, but if you want them a little sweeter use 3/4 cup. Don't want your blueberries to sink to the bottom? Dust them with flour before putting them in the batter.

Blueberry Chocolate Chip Muffins

Ingredients
1 1/2 cups flour
1/2 cup white sugar
pinch of salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
1/3 cup whole milk
fresh blueberries (maybe a cup?)
dark chocolate chips

Directions
Preheat oven to 400. Grease your muffin tin or use liners.
Combine flour, sugar, salt, and baking powder. Make a well in the center.
Put oil into a 1 cup measuring cup; add the egg (already whipped), and enough milk to fill cup to brim. Pour into the well and mix with flour mixture. Do not overmix.
Stir in blueberries and as many of the chocolate chips as you'd like. I like a lot, but you want to also be able to taste the blueberries--and the muffin, itself.
Fill muffin cups right to top.
Bake for 20-25 minutes in preheated oven-- or until done.

So that's my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine. As I mentioned, I haven't tried this yet, but it looks easy and good.

Chocolate Blueberry Muffins

Ingredients
1/2 cup unsalted butter
3 ounces unsweetened or very dark chocolate
1 cup sugar (I'd probably use less)
1 egg, slightly beaten
1 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup fresh blueberries
2 ounces semisweet chocolate, melted

Directions
Preheat oven to 375 degrees F. In medium saucepan, melt butter and unsweetened chocolate over medium heat until smooth. Remove from heat and cool slightly. Stir in sugar, egg, buttermilk, and vanilla. In small bowl, combine flour and baking soda. Gently combine with liquid ingredients. Fold in blueberries. Spoon batter into well-greased muffin cups, filling to top. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Transfer muffins to wire rack to cool. Drizzle cooled muffins with semisweet chocolate.

Have a great Blueberry Muffin Day--make it Chocolate!

CAPPUCCINO CHOCOLATE CHUNK MUFFINS: National Cappuccino Day

Today is National Cappuccino Day! A cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk froth. The name cappuccino comes from the Capuchin friars, referring to the color of their habits. All this being said, I always look for a way to add chocolate to every 'food' holiday, and this is a great recipe for National Cappuccino Day!

Because I utilize a lot of Wilton products in my baking from pans to coloring, I came across this great recipe for Cappuccino Chocolate Chip Muffins on the Wilton Website, and I adapted it just a bit. I like to have chocolate chunks rather than chips in my muffins! I use Wilton's Jumbo Muffin Pans, because if I'm going to have a muffin on National Cappuccino Day, it may as well be a big one!

CAPPUCCINO CHOCOLATE CHUNK MUFFINS

Tools:
Jumbo Muffin Pan
Jumbo Baking Cups

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup semi-sweet chocolate chips, divided (or 65-75% dark chocolate, chopped into chunks)
1/2 cup pecans, chopped and divided
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/3 cup instant coffee granules
1/4 cup unsalted butter, melted
1 egg

Instructions
Makes: about 6 jumbo muffins

Preheat oven to 350º F. Line jumbo muffin pan with jumbo baking cups.
In large bowl, combine flour, sugar, 1/2 cup broken chocolate chunks,  1/4 cup chopped pecans, baking powder, cinnamon, and salt.
In small bowl, combine milk and coffee granules; stir until completely dissolved. Add melted butter and egg; mix well.
Add coffee mixture to flour mixture; mix until just moistened (Do not overmix).
Distribute mixture evenly into baking cups.
Sprinkle top of each muffin with reserved chocolate chunks and pecans.
Bake 25 to 28 minutes or until cake tester inserted in center of muffin is clean when removed. Remove from oven; cool muffins in pan 8 minutes.
Remove muffins from pan; cool completely on cooling grid.

PUMPKIN CHOCOLATE CHIP MUFFINS: National Pumpkin Day

Tomorrow is National Pumpkin Day, but why not get a jump on the holiday! October is all about Pumpkins. Here's an easy recipe for Pumpkin Chocolate Chip Muffins from allrecipes.com.

I use a natural pumpkin puree that I always have in the pantry for doggie stomach upsets (pumpkin is good for dogs), but you can use Libby's if that's what you have..or pumpkin puree you make yourself if you've already started carving your jack-o-lantern.

As always, use the best chocolate chips--and make sure your oil is fresh. These Pumpkin Chocolate Chip Muffins are a great way to start the day!


Pumpkin Chocolate Chip Muffins

Ingredients
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup semisweet chocolate chips 

Directions
Preheat oven to 400 degrees F.
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water.
In separate bowl mix together the baking flour, baking soda, baking powder, spices, and salt.
Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter.
Bake in preheated oven for 20 to 25 minutes.

CHOCOLATE & RASPBERRIES, A MATCH MADE IN HEAVEN: Guest post and recipe by Susan Bernhardt

Chocolate and Raspberries, a Match Made in Heaven: Guest post by Susan Bernhardt

The combination of chocolate and fruit is a classic one: chocolate covered strawberries, chocolate dipped fresh fruit, chocolate raspberry torte, etc.

Every summer I look forward to our raspberries ripening. I check on their development daily and wait in anticipation, dreaming about making my favorite muffins, raspberry chocolate chip.

Throughout the month of July I freeze several quarts of raspberries so we may also enjoy the taste of summer all winter long.

"What good is the cold of winter, without the warmth of summer to give it sweetness."

 I don't think raspberry chocolate chip muffins are what John Steinbeck was referring to here, but for me, it is. Here is the recipe.

Raspberry Chocolate Chip Muffins 
This makes approx. 18 regular sized muffins. 

Ingredients: 

3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar – I put in about 1/2 cup.
1/4 cup light brown sugar
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract – I often skip this.
2/3 cup dark chocolate chips – I use 1 cup semi-sweet chocolate chips.
1 1/4 cups fresh raspberries – May use frozen. I thaw and drain them before using.
Optional – Coarse sugar before baking. I've found that red looks best.

Directions: 

Preheat oven to 350 degrees. Generously grease muffin pans with butter or nonstick spray or line with muffin liners. Set aside.

1. In a large bowl whisk the flour, baking powder, baking soda, and salt together. Set aside.

2. In a medium bowl, whisk together the two sugars and eggs together until combined. Then mix in the milk, oil, and vanilla extract. Fold wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips, then very gently fold in the raspberries to avoid any leakage of color and breaking up.

3. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar. Bake at 350°F for 21 minutes or until the tops are lightly golden brown and centers are set. Every oven is different. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

4. Allow to cool for 10 minutes in pan before serving.

5. Enjoy!

The muffins taste best fresh the first day. You can also freeze the muffins for up to 3 months. Trust me, you'll eat them before the time is up.

Susan Bernhardt is the author of the Kay Driscoll and Irina Curtius Mysteries.

BLUEBERRY CHOCOLATE CHIP MUFFINS: Blueberry Muffin Day!

Today is Blueberry Muffin Day, and this month is Blueberry Month, so celebrate! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country,' my Aunt Annie used to take all the children blueberry gathering in the woods. It was great fun. We'd all come back with blue-stained hands and mouths. Those blueberries were small and juicy and sweet as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries (I usually freeze my own) the wild blueberries from Maine at Trader Joe's are very tasty.

For National Blueberry Muffin Day, use fresh blueberries in these muffin recipes. I am partial to plain muffins with blueberries and chocolate chips, so the first recipe is the one I use. But since this is a chocolate blog, I have a recipe for chocolate blueberry muffins, too.

Here's my recipe for Blueberry Chocolate Chip Muffins. I like my muffins firm with a crusty top and soft inside -- and not too sweet. I think you'll like these. I use a 1/2 cup of sugar, but if you want them a little sweeter use 3/4 cup. Don't want your blueberries to sink to the bottom? Dust them with flour before putting them in the batter.

Blueberry Chocolate Chip Muffins

Ingredients
1 1/2 cups flour
1/2 cup white sugar
pinch of salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
1/3 cup whole milk
fresh blueberries (maybe a cup?)
chocolate chips

Directions
Preheat oven to 400. Grease your muffin tin or use liners.
Combine flour, sugar, salt, and baking powder. Make a well in the center.
Put oil into a 1 cup measuring cup; add the egg (already whipped), and enough milk to fill cup to brim. Pour into the well and mix with flour mixture. Do not overmix.
Stir in blueberries and as many of the chocolate chips as you'd like. I like a lot, but you want to also be able to taste the blueberries--and the muffin, itself.
Fill muffin cups right to top.
Bake for 20-25 minutes in preheated oven-- or until done.

So that's my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine.

Chocolate Blueberry Muffins

Ingredients
1/2 cup unsalted butter
3 ounces unsweetened or very dark chocolate
1 cup sugar (I'd probably use less)
1 egg, slightly beaten
1 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup fresh blueberries
2 ounces semisweet chocolate, melted

Directions
Preheat oven to 375 degrees F. In medium saucepan, melt butter and unsweetened chocolate over medium heat until smooth. Remove from heat and cool slightly. Stir in sugar, egg, buttermilk, and vanilla. In small bowl, combine flour and baking soda. Gently combine with liquid ingredients. Fold in blueberries. Spoon batter into well-greased muffin cups, filling to top. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Transfer muffins to wire rack to cool. Drizzle cooled muffins with semisweet chocolate.

Have a great Blueberry Muffin Day--make it Chocolate!

COCOA-RAISIN CUFFINS aka Cocoa-Raisin Cake Muffins: Retro Ad & Recipe

Here's a funny Retro baked good that never quite got off the ground. Still, this Ad from 1978 for Cocoa-Raisin cake-muffins "cuffins' shows that Hershey's and Sun-Maid Raisins were trying to establish something new! "A little bit cupcake. A little bit muffin. A whole lot delicious."

"CUFFINS are a great new way to please your family. These delicious single-serving cakes can be baked in any standard cupcake or muffin pan. Or you can be creatoive and bake them in the special Bundt pan offered below. They're perfect for breakfast, snack, in lunch boxes and for dessert"

Actually these Chocolate Raisin Muffins are quite tasty.

COCOA-RAISIN CUFFINS aka Cocoa-Raisin Cake Muffins

Ingredients
1/4 cup butter, melted
1/4 cup cocoa
3/4 cup apple sauce
1-1/4 cups flour
1 cup granulated sugar
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 egg, slightly beaten
1/2 cup raisins

Directions
Preheat oven to 375 degrees F. In \large bowl, mix together flour, sugar, baking soda, cinnamon, nutmeg, and salt. In another bowl, blend together butter and cocoa. Add applesauce and pour into flour mixture. Add egg, stirring just until moistened and blended.

Fold in raisins. Spoon batter into greased or Pam-sprayed medium-size muffin cups, filling each about half-full.

Bake at 350 F for 20 minutes.

CHOCOLATE COCONUT MUFFINS: National Muffin Day!

Yesterday was National Muffin Day, but it's not too late to celebrate with these delicious Chocolate Coconut Muffins! They're perfect for your weekend brunch! And, they're so easy and quikc to make.

CHOCOLATE COCONUT MUFFINS

Ingredients 
1 cup oat flour
1/2 cup coconut sugar
1/2 cup cocoa powder
1 tsp baking powder
2 eggs
1 tsp pure vanilla extract
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1/3 cup unsweetened coconut flakes
1/2 cup dark chocolate chips

Directions 
In large bowl, combine all ingredients (excluding coconut flakes and chocolate chips).
Fold in coconut flakes and chocolate chips.
Pour batter into cupcake liners, filling about 3/4 full.
Top with additional coconut flakes (this will toast while baking)
Bake at 350°F for approximately 20 minutes.

PUMPKIN CHOCOLATE CHIP MUFFINS: National Pumpkin Day

Tomorrow is National Pumpkin Day, but why not get a jump on the holiday! October is all about Pumpkins. Here's an easy recipe for Pumpkin Chocolate Chip Muffins from allrecipes.com.

I use a natural pumpkin puree that I always have in the pantry for doggie stomach upsets (pumpkin is good for dogs), but you can use Libby's if that's what you have..or pumpkin puree you make yourself if you've already started carving your pumpkins.

As always, use the best chocolate chips--and make sure your oil is fresh. These Pumpkin Chocolate Chip Muffins are a great way to start the day on a brisk morning!


Pumpkin Chocolate Chip Muffins

Ingredients
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup semisweet chocolate chips 

Directions
Preheat oven to 400 degrees F.
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water.
In separate bowl mix together the baking flour, baking soda, baking powder, spices, and salt.
Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter.
Bake in preheated oven for 20 to 25 minutes.

BLUEBERRY CHOCOLATE CHIP MUFFINS: National Blueberry Muffin Day

Today is Blueberry Muffin Day, so let's celebrate! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country', my Aunt Annie used to take us blueberry  picking in the woods. It was great fun. We'd all come back with blue-stained hands and mouths. Those blueberries were small and juicy and sweet just as wild blueberries should be. I still crave blueberries. Local blueberries are at the farmers' market right now, and for frozen blueberries, I usually freeze my own, but in a pinch the wild blueberries from Maine at Trader Joe's are very tasty. Of course, I can get fresh blueberries all year round from other countries, but local is the way to go.

For National Blueberry Muffin Day, use fresh blueberries in these muffin recipes. I am partial to plain muffins with blueberries and chocolate chips, so the first recipe is the one I use. But since this is a chocolate blog, I found a recipe for chocolate blueberry muffins, too. I haven't made that one, so let me know what you think if you do. It comes from a very reputable source.

Here's my recipe for Blueberry Chocolate Chip Muffins. I like my muffins firm with a crusty top and soft inside--and not too sweet. I think you'll like these. I use a 1/2 cup of sugar, but if you want them a little sweeter use 3/4 cup. Don't want your blueberries to sink to the bottom? Dust them with flour before putting them in the batter.

Blueberry Chocolate Chip Muffins

Ingredients
1 1/2 cups flour
1/2 cup white sugar
pinch of salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
1/3 cup whole milk
fresh blueberries (maybe a cup?)
dark chocolate chips

Directions
Preheat oven to 400. Grease your muffin tin or use liners.
Combine flour, sugar, salt, and baking powder. Make a well in the center.
Put oil into a 1 cup measuring cup; add the egg (already whipped), and enough milk to fill cup to brim. Pour into the well and mix with flour mixture. Do not overmix.
Stir in blueberries and as many of the chocolate chips as you'd like. I like a lot, but you want to also be able to taste the blueberries--and the muffin, itself.
Fill muffin cups right to top.
Bake for 20-25 minutes in preheated oven-- or until done.

So that's my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine. As I mentioned, I haven't tried this yet, but it looks easy and good.

Chocolate Blueberry Muffins

Ingredients
1/2 cup unsalted butter
3 ounces unsweetened or very dark chocolate
1 cup sugar (I'd probably use less)
1 egg, slightly beaten
1 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup fresh blueberries
2 ounces semisweet chocolate, melted

Directions
Preheat oven to 375 degrees F. In medium saucepan, melt butter and unsweetened chocolate over medium heat until smooth. Remove from heat and cool slightly. Stir in sugar, egg, buttermilk, and vanilla. In small bowl, combine flour and baking soda. Gently combine with liquid ingredients. Fold in blueberries. Spoon batter into well-greased muffin cups, filling to top. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Transfer muffins to wire rack to cool. Drizzle cooled muffins with semisweet chocolate.

Have a great Blueberry Muffin Day--make it Chocolate!