Calories In Large Chocolate Chip Muffin – These Chocolate Chip Greek Yogurt Muffins are the ultimate low-fat snack made with Greek yogurt! They are quick and easy to make and perfectly moist and fluffy – less than 300 calories per muffin!!
I have another delicious muffin recipe that you will love today that will make you LOVE! These Chocolate Chip Yogurt Muffins are really the best chocolate chip muffins you can make – they’re easy to make in one bowl, they’re under 300 calories per muffin, and they bake up deliciously moist and delicious. FULL of chocolate! And who doesn’t love a chocolate muffin, right?
Calories In Large Chocolate Chip Muffin
These Chocolate Greek Yogurt Muffins are the perfect treat to enjoy with a cup of tea on a rainy afternoon, and they’re also a great picnic snack/dessert! They will satisfy any sweet tooth, but they are not too sweet – in our opinion, they have found the perfect balance that everyone will appreciate!
Woolworths Mini Choc Chip Muffin
Hope you love these muffins as much as we do! Let me know what your favorite muffin recipe is in the comments below? I would like to know!
Watch the video below to see how I make this delicious dessert. You can find more delicious recipe videos on my YouTube channel
These Chocolate Chip Greek Yogurt Muffins are the ultimate low-fat snack made with Greek yogurt! They are quick and easy to make and are perfectly moist and fluffy!
These muffins will keep in an airtight container at room temperature for up to three days. Reheat slightly before serving, if desired.
Easy Chocolate Chip Muffins Recipe
Serves: 1 serving | Calories: 238 kcal Carbohydrates: 29 g Protein: 5 g Fat: 11 g Saturated fat: 7 g Cholesterol: 29 mg | Sodium: 117 mg | Potassium: 191 mg Fiber: 2 g Sugar: 15 g Vitamin A: 58 IU calcium: 60 mg | Iron: 2 mg Learn how to make chocolate chip muffins with simple everyday ingredients! This easy chocolate chip muffin recipe will wow everyone with those dome shaped muffin cups filled with chocolate chips!
I had to add a chocolate chip muffin recipe to our collection. I love muffins so much because I have them as a snack anytime. Breakfast, snack, lunch, anytime is good.
After making 5 batches of muffins, that’s 60 muffins GUYS, I nailed the perfect moist chocolate muffin with cute, fluffy toppings.
Baked muffins are known for their thin layers. And who doesn’t love them? I used several methods to “raise” these muffins so that they had a dome on top.
Best Ever Banana Chocolate Chip Muffins Recipe
Let the dough rest for 15 minutes after mixing and before putting it into the muffins. The rest of the time, the starch molecules in the flour absorb the liquid from the dough, swelling it and giving it a firmer dough (repeat the whisper.) Our 15 minute rest is just a quick rest.
Bake the muffins on high (425ºF) for 7 minutes, then reduce to 350ºF. Baking the muffins at a high temperature causes the dough to rise too quickly, resulting in a dry texture.
Fill your muffins to the top with batter. Well, it’s contrary to everything you’ve heard, but it’s important to help the muffin get that height.
I have made these muffins many times with both regular and gluten-free flour with AMAZING results. I recommend King Arthur’s Gluten Free Measure for measuring flour. Use it instead of regular flour.
Mom’s Easy Chocolate Chip Muffins
Cool the muffins completely first. I like to wrap two muffins together (muffin bottoms touching) in a plastic bag and then place the entire wrapped package in a ziplock bag.
To thaw, either let them come to room temperature on the counter or pop them in the microwave for 15 seconds as long as you like.
Sticking the measuring cup directly into the flour bag will result in over-packing the flour into the bowl, resulting in dry, dense muffins. Beth’s advice
Calories: 419 kcal, Carbohydrates: 62 g, Protein: 8 g, Fat: 15 g, Saturated fat: 8 g, Saturated fat: 1 g, Monounsaturated fat: 4 g, Trans fat: 1 g, Cholesterol, Sodium, mg, 75 mg: 371 mg, potassium: 225 mg, fiber: 3 g, sugar: 26 g, vitamin A: 251 IU, vitamin C: 1 mg, calcium: 132 mg, iron: 4 mg These double chocolate muffins were our favorite. muffin recipe for over ten years. I love them so much that I published a recipe in my first cookbook in 2014! (We now add chocolate chips and a touch of vanilla for extra flavor, as you’ll see in the recipe below.) The muffins are incredibly rich, mega chocolatey, and loaded with chocolate chips in every bite. Sour cream helps make a soft and moist muffin with a denser texture than a chocolate cake.
Easy Banana Muffins With Chocolate Chips
Don’t point fingers or anything other than delicious chocolate rolls, you’re the high-maintenance type in the morning. (It’s definitely worth the excitement and effort.) Here’s an easy recipe that will satisfy your chocolate cravings and doesn’t require a ton of effort, time, or patience. No!
Below is the full recipe, but let’s go over the key ingredients so you can understand their importance. This is always helpful when looking for options instead.
By the way, if you enjoy bananas + chocolate together, you’ll love these Double Chocolate Banana Muffins – they’re whole wheat, too!
Basically all you do here is mix the dry ingredients in one bowl and combine the wet ingredients in another bowl. Dry ingredients include sugar and chocolate chips. This way you only mix the ingredients once – dry + wet instead of dry + wet + mix in chocolate chips. Secret?
Double Chocolate Muffins
These double chocolate muffins are insanely rich, mega-chocolatey, and loaded with chocolate chips in every bite. Sour cream helps make a soft and moist muffin with a denser texture than a chocolate cake.
New to this website? This email series is a great place to start. I’ll walk you through some of my most popular recipes and show you exactly why they work.
Sally McKenney is a professional food photographer, cookbook author and baker. Kitchen-tested recipes and detailed step-by-step instructions give students the knowledge and confidence to cook from scratch. Sally has been featured on Morning America, HuffPost, Taste of Home, People, and more.
This email series is a great place to start. I’ll walk you through some of my most popular recipes and show you exactly why they work. A crispy, sky-high muffin top, filled with chocolate chips, soft and buttery inside – the perfect way to start your morning!
Mini Chocolate Chip Muffins
I love enjoying a delicious muffin with a hot cup of coffee, especially now that the fall weather is starting. My favorite part is the muffin top, so I love baking muffins. Cracking that big, raw muffin top and taking that first bite is heaven to me. When I was younger I used to eat the toppings on my muffins and it would drive my mom crazy to waste it. However, the bottom is not comparable to the top. It reminds me of that Seinfeld episode from the 90s where Elaine imagines a store that only sells muffin tops. I know I totally fell in love with the last link, but I hope some of you know what I’m talking about, or I sound old and sad.
Anyway, let’s talk about the science of baking. The key to the perfect bakery-style muffin is to add enough leavening agents (baking soda and baking flour) to puff up that dome while baking, but not so much that you can taste it. Baking at a higher initial temperature causes the air bubbles in the dough to expand. This helps to give the muffin a soft and fluffy texture and create a higher. Using enough fats and liquids like butter, eggs and milk will make the muffins moist and nutritious. You also need dough to fill the jars to the top. Finally, and this is a general tip for making soft and fluffy muffins, mix the wet and dry ingredients until combined. Too much mixing will result in hockey pucks and you don’t want that. Everything else is a matter of taste.
I used mini chocolate chips in this recipe because they spread evenly throughout, but you can use regular chocolate chips or chocolate chips if you prefer. I also added salt to bring out all the flavors. I used to avoid salt, but from watching Master Chef, I learned that it not only adds flavor, but also makes all the other flavors. I added a teaspoon of vanilla
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