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Filtering by Category: muffins

Double Chocolate Muffins

Patricia Reitz

ButterYum - Double Chocolate Muffins

Studded with mini chocolate chips, double chocolate muffins are something I would typically serve with lunch or as an afternoon snack, but we've been known to enjoy them as an indulgent breakfast item from time to time. 

These muffins are best served a day or two after they're baked, but they freeze beautifully in an airtight container for up to a month.  To thaw, keep in airtight container as they thaw overnight in the fridge.  I enjoy these muffins chilled or at room temperature, but my girls enjoy them heated in the microwave for just a few seconds to melt the mini chocolate chips.  If you should happen to find yourself with slightly stale muffins, try this indulgent twist - break a muffin into bits, place the bits in a bowl, and drizzle with heavy cream - heaven!

skinnier chocolate muffin recipe - chocolate applesauce muffin recipe

Ingredients:  eggs, applesauce, flour, unsalted butter, the best dutch-processed cocoa powder you can find (this one is my current fav), sugar, salt, baking soda, baking powder, and mini chocolate chips.


Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).

Use the paddle attachment or, even better, a BeaterBlade attachment!  If you love to bake, do yourself a favor on get a BeaterBlade.  It eliminates the pesky task of having to scrape down the sides of your mixing bowl.  Love, love, love this thing!

On a side note - I have tried a similar attachment that's made by the company that makes the stand mixer and there's no comparison, the BeaterBlade works much better.  They're available for various makes and models of mixers so have that information handy before you purchase. 

muffins sweetened with applesauce - ButterYum

Back to the recipe - add the eggs, applesauce, and cocoa sifted cocoa powder.  Nothing worse than biting into a dry clump of unsweetened cocoa powder so don't forget to sift that cocoa!! 

easy chocolate muffin recipe with how-to photos - ButterYum

Mix until incorporated.  Don't worry if the mixture looks a little curdled - it's fine.

Add the flour, salt, baking powder, and baking soda; mix until no traces of flour remain.

chocolate muffins with mini chocolate chips - recipe and how-to photos - ButterYum

Stir in the mini chocolate chips.  Did you set aside a few to nibble on?  I did!

recipe for chocolate muffins with mini chocolate chips - ButterYum

Mmmm... time to dish up the batter. 

chocolate breakfast muffins - ButterYum - recipe and how-to potos

I use a rounded #20 scoop to portion the batter into a professional grade muffin pan that is lined with these awesome liners that I've absolutely fallen in love with.  I especially like using them for chocolate muffins and cupcakes - they make my baked goods look so rich and decadent! 

chocolate muffin batter ready to bake - recipe and how-to photos

Using a portion scoop is neat and tidy... and all my muffins are going to turn out the same size.  Win-win!

Items used to make this recipe:

Double Chocolate Muffins

makes 18


  • 8 tablespoons unsalted butter, room temperature

  • 2/3 cup granulated sugar

  • 2 large eggs

  • 1/2 cup Dutch-processed cocoa powder, sifted

  • 1 1/2 cups applesauce

  • 1 3/4 cups unbleached all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350F.

  2. Prepare a 12-cup muffin pan with non-stick baking spray or paper liners.

  3. Cream butter and sugar together until light in color, about 2 minutes.

  4. Add eggs, cocoa powder, and applesauce; mix until smooth.

  5. Add remaining dry ingredients and mix just until combined (don't over mix); stir in mini chocolate chips.

  6. Use a heaping #20 portion scoop to fill cups about 3/4 full.

  7. Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached.

  8. Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.

adapted from The Low GI Cookbook 


Mini Strawberry Banana Muffins

Patricia Reitz


Don't be fooled by the simplicity of this dump and mix recipe because these mini strawberry banana muffins taste amazing.  I served them at church today and got many compliments... and one of the ladies even went so far as to say, "When I die, you HAVE to serve these at my funeral!"

Well, let's hope that doesn't happen any time soon.  In the meantime, I think I'll make a surprise delivery to her house.

Mini Strawberry Banana Muffins

makes 48-72 mini muffins

Printable Recipe


  • 3 cups all purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1/2 cup canola oil
  • 1 1/2 cups mashed ripe bananas
  • 2 cups minced fresh strawberries (plus more for garnish, optional)
  • 1-2 tablespoons turbinado sugar for sprinkling (optional)


  1. Preheat oven to 350F.
  2. Prepare a mini muffin pan by spraying it with Baker's Joy. (USA Pans are my favorite)
  3. In a large bowl, whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon.  
  4. Add eggs, oil, mashed bananas, and diced strawberries; mix until all the ingredients are completely combined. 
  5. Use a #50 scoop to fill the muffin tin with a level scoop of batter.
  6. Dot muffin tops with extra minced strawberries (optional, but it looks so good!).
  7. Sprinkle muffin tops with turbinado sugar if desired (also optional, but it adds a lovely crunch, and again, it looks so good!).
  8. Bake in center of preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow muffins to cool in pan for 5 minutes before transferring to a cooling rack to cool completely.  

Note:  Allow muffin pan to cool completely before baking subsequent batches. Store cooled muffins in an airtight container.  

adapted from


Pomegranate Ginger Muffins

Patricia Reitz

I look forward to pomegranate season each year.  As soon as they appear at Costco, I grab a case and rush home to break into them.  We typically enjoy the juicy arils sprinkled on salads or eaten with a spoon, but I always save some to make these tasty pomegranate ginger muffins.  I hope you'll like them as much as we do. 

This recipe is pretty straight forward. The first thing we need to do is preheat the oven and prepare our muffin tin (this one is my favorite). I always spray my pans with Baker's Joy - it enables my baked goods to release perfectly.

Combine room temperature milk, a room temperature egg, and melted butter; set aside.

Have you had the pleasure of trying crystallized ginger? Good stuff!

Cut the crystallized ginger into 1/4-inch pieces. It's pretty sticky stuff so I find sharp kitchen shears work better than a knife for this job.

Ginger ready to go - I cut a little extra for nibbling.

These are pomegranate arils (seeds). If you'd like to see how I get the arils out of the pomegranate, here's a tutorial. We're going to need to reserve 70 arils for garnish. That's about 1/4 cup.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Add the grated lemon zest. A microplane zester is the perfect tool to use for the job.

And the chopped ginger and pomegranate arils.

Stir everything together well; be sure the ingredients are evenly distributed.

Time to add the milk mixture.

Stir just until combined - don't be alarmed if you see a few lumps in the batter.

Evenly distribute batter into the prepared muffin pan.

Sprinkle the muffin tops with turbinado sugar. You can use granulated sugar if that's all you have, but the turbinado crystals are larger so they sparkle and add a nice crunch.

The muffins would be great if we stopped right here, but I have one more finishing touch to add.

Dot the top of each muffin with 6 arils, pressing them gently to make sure they stick to the batter. Pop the pan in the oven and bake for 12-16 minutes or until a toothpick inserted near the center comes out clean.


Note that the muffins didn't stick to the pan at all. I contribute that to the fact that 1) I used this awesome commercial quality muffin pan, and 2) I sprayed my pan with Baker's Joy.

Items used to make this recipe:

Pomegranate Ginger Muffins

Printable Recipe


  • 1 cup milk, room temperature

  • 1 egg, room temperature

  • 4 tablespoons unsalted butter, melted and cooled

  • 2 cups cups all purpose flour

  • 2/3 cups granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon fine salt

  • 1/3 cup minced crystallized ginger

  • 1 teaspoon grated lemon zest

  • 1 1/2 cups pomegranate arils (seeds), reserve 70 for garnish

  • 1-2 tablespoons turbinado sugar for garnish (aka sugar in the raw)


  1. Preheat oven to 425F.

  2. Prepare a 12-cup muffin pan with Baker's Joy or line with paper liners.

  3. In a 2-cup measure, combine milk, egg, and butter; set aside.

  4. In a medium bowl, combine flour, sugar, baking powder, and salt; whisk well to combine.

  5. Add minced crystallized ginger, lemon zest, and pomegranate arils to the flour mixture; stir well to evenly distribute ingredients.

  6. Add milk mixture, stirring just until combined.

  7. Divvy batter evenly into the muffin pan.

  8. Press 6 pomegranate arils on top of each muffin.

  9. Sprinkle muffin tops with turbinado sugar.

  10. Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.

  11. Remove muffins from pan and transfer to a rack to cool completely. Store in an airtight container.