Chocolate Chip Muffins

Chocolate Muffins

METRIC  CUP MEASURES

By Jennifer Segal, adapted from Joyofbaking.com

Calling all chocoholics! These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack.

Servings: 12 muffins

Cook Time: 20 Minutes

Total Time: 40 Minutes

INGREDIENTS

• 2 large eggs
• 1 cup low fat buttermilk (If you don't have buttermilk, pour 1 heaping tablespoon of vinegar into a measuring cup and add milk to one cup line.  Let it sit for about 20 minutes)
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2/3 cup natural unsweetened cocoa powder, such as Hershey's
• 1-1/4 cups light brown sugar, packed (be sure it is fresh with no hard lumps)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1cup semi-sweet or bittersweet chocolate chips
• 1 stick (1/2 cup) unsalted butter, melted and slightly cooled

INSTRUCTIONS

1. Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.
2. In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
3. In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.
4. To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined.
5. Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining 1/4 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.
6. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Pumpkin Bread

Pumpkin Bread: 

1 (15 ounce) can pumpkin puree (small can)
1 1/2 teaspoons salt
1 super heaping teaspoon ground cinnamon
1 super heaping teaspoon ground nutmeg 

1/2 super heaping teaspoon ground cloves 

1/4 super heaping teaspoon ground ginger 

4 eggs
1 cup vegetable oil
2/3 cup water
1 cup brown sugar
3 1/2 cups all-purpose flour
Vanilla Extract
2 cups white sugar
Chocolate Chips


Directions:
Preheat oven to 350 degrees F. Butter three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, vanilla extract and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add chocolate chips.  Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins:

1/2 cup sliced almonds
1 2/3 cups flour
1 cup sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin (half of a one pound can)
1 stick butter, melted
1 cup mini chocolate chips

Melt butter in a medium size glass bowl.  Set aside.

Heat oven to 350 degrees.  Put almonds on a baking sheet and bake about 5 minutes, until lightly browned.  Watch carefully so almonds don't burn.  Slide almonds off the baking sheet so the cool quickly.

In a large bowl, mix flour, sugar, pie spice, baking soda, baking poder and salt.

Add pumpkin into the bowl with the melted butter.  Break eggs into bowl with pumpkin and butter.  Whisk until well blended.  Stir in chocolate chips and almonds.  Pour pumpkin mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.

Scoop batter evenly into muffin cups.  Bake 20 to 25 minutes.  Turn out on a rack to cool.  Wrap in a plastic bag and keep for 1 to 2 days.  Reheat before serving.