Pumpkin Chocolate Chip Muffins

These muffins are moist and tender, full of pumpkin flavor, and studded with mini chocolate chips.Pumpkin Chocolate Chip Muffins | A Nerd CooksThough I generally use pumpkin in my cooking and baking year-round, it’s now officially Fall.  It’s that time of year where we all turn into basic bitches.  Pumpkin recipes are fully acceptable.  Prepare yourselves.

Actually, I take that back.  Sort of.  I’m going to try to exercise some amount of restraint this year.  If I can’t limit the overall quantity, I’ll at least make an effort to scatter non pumpkin recipes throughout the coming months.Pumpkin Chocolate Chip Muffins | A Nerd Cooks

Pumpkin and chocolate really do play well together, though, and are perfect in these muffins.

See this pumpkin cheesecake (with an Oreo crust and chocolate bourbon sauce!) and these pumpkin chocolate chip cookies for more examples.  Pumpkin Chocolate Chip Muffins | A Nerd Cooks

This recipe is slightly adapted from Sweet and Savoury Pursuits.

You’ll need (makes 12 muffins):

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup vegetable/canola oil (or apple sauce)
  • 1 15 oz. can pumpkin puree
  • 3/4 cup mini semi-sweet chocolate chips, plus more for on top of muffins

Preheat the oven to 350 degrees F.  Line a muffin tin with paper liners.  Set aside.

In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together .  Set aside.

In another medium-sized bowl, combine the sugars, eggs, oil, and pumpkin puree until smooth.

Add the wet ingredients to the dry and mix until just combined.  Fold in the mini chocolate chips.

Divide the batter between the muffin cups (they will be pretty full).  Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center.

Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to finish cooling completely.

Pumpkin Chocolate Chip Muffins | A Nerd CooksPumpkin Chocolate Chip Muffins | A Nerd Cooks

Pumpkin Chocolate Chip Muffins | A Nerd Cooks
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Double Chocolate Banana Walnut Muffins

Bananas, chocolate, and nuts were meant to be together in muffin form.Double Chocolate Banana Walnut Muffins | A Nerd Cooks

Before we get to the muffins, I have some complaining to do.  Here’s a pretty well known fact: I love to complain.  My husband will vouch for that statement.  I don’t usually do it in this arena, but my gripes today are food-related, so I figured it’s not so bad.

Does anyone out there have certain words that just grate on their nerves?  Like, I know many people are not fans of the word “moist”.  For obvious reasons, I think.  I came across a description of a recipe the other day, and it just kind of set me off.  The following is an abbreviated list of food-related words that grind my gears.

  1. Use of the word “succulent” – The other day, I saw someone on Tastespotting describe their chocolate covered strawberries as being “succulently sweet”. Aside from the fact that I’m pretty sure that “succulent” shouldn’t be used as a modifier for the word “sweet” (It means “full of juice“, folks. Not “super” or “extra”, or something that would indicate the berries being very sweet), the word makes my skin crawl. It’s too descriptive.  Unless you’re specifically talking about a cactus, please refrain from using that word.
  2. Using the phrase “melt-in-your-mouth” to describe any food that has no reason to actually melt – I see this a lot with descriptions of meat dishes.  “Mmmmm this roast beef just melts in your mouth!”  Beef should not melt.  That’s pretty gross.  Chocolate melts.  Cheese can melt.  Beef doesn’t melt.  Just say that it was very tender, okay?
  3. “Umami” – The elusive fifth taste.  Dude, no.  Just say “savory”.

Stay tuned next time for food trends that I find ridiculous/don’t understand. 😉

Double Chocolate Banana Walnut Muffins | A Nerd CooksNow that that’s out of the way, let’s talk about these muffins.  Yet again, I had bananas sitting on my counter top that were on the verge of being too ripe for consumption.  You’ll notice that this happens a lot.  See these muffins, this banana bread, or these banana bread cookies for just a few examples.

Until now, I hadn’t done a chocolate banana muffin.  They’re chocolaty, still retain some banana flavor, are kept moist (this isn’t one of the words that bothers me, so hah!) by the bananas and oil, and are kept interesting in terms of texture by the chocolate chips and nuts.  This recipe makes a big batch, too.  So they’re perfect for sharing.

Double Chocolate Banana Walnut Muffins | A Nerd Cooks

This recipe comes from All She Cooks.

You’ll need (makes 24 regular-sized muffins or 12 jumbo muffins):

  • 3 cups all-purpose flour
  • 6 tbs unsweetened cocoa powder
  • 1/2 tsp salt
  • 2 1/2 tsp baking soda
  • 4 medium-large bananas, very ripe
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup olive oil
  • 3/4 cup milk
  • 1 1/2 cups granulated sugar
  • 1 cup chocolate chips, plus more for topping
  • 1 cup walnuts, chopped, plus more for topping

Preheat the oven to 375 degrees F.  Spray muffin tins with cooking spray and set aside.

In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat the bananas until they are well mashed.  Add the eggs, vanilla extract, olive oil, and milk.  Mix until everything is combined.  Add the sugar and mix until combined again.

In a couple of batches, add the dry ingredients to the wet.  Scrape down the sides of the mixing bowl as needed.  Fold in the chocolate chips and chopped walnuts.

Fill the muffin tins up almost halfway with muffin batter.  Top with some more chocolate chips and chopped walnuts.  Bake 15-20 minutes, or until a toothpick or knife, when inserted in the center, comes out clean.

Cool for 5 minutes in the muffin tin before removing the muffins to a wire rack to finish cooling completely.

 

Skinny Banana Raspberry Chocolate Chip Muffins

These muffins are full of chocolate and raspberry flavor, and are kept super healthy by using bananas and Greek yogurt, too!Skinny Banana Raspberry Chocolate Chip Muffins | A Nerd CooksFor those of you who saw my Healthy Chocolate Banana Bread earlier this week, you can see that a bit of a pattern is forming here.  That pattern is delicious baked goods about which you don’t have to feel so bad for eating =)

I’ve been grabbing one of these muffins to have as a mid-afternoon snack every day this week.  They definitely satisfy cravings for something sweet and carb-y, while still being pretty decent for you.  The sweet/tart pop of the raspberries adds a nice contrast, too!

Skinny Banana Raspberry Chocolate Chip Muffins | A Nerd CooksI put the next recipe to appear on this blog to a vote on Facebook (click on over and give A Nerd Cooks a like!), and these muffins beat out some macaroni and cheese and a broiled grapefruit by a landslide!

Don’t worry, the mac and cheese and grapefruit will be posted next week.Skinny Banana Raspberry Chocolate Chip Muffins | A Nerd Cooks

Thank you, Sally’s Baking Addiction, for this recipe.

You’ll need (makes 12 muffins):

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup honey or maple syrup
  • 1/2 cup brown sugar, lightly packed
  • 2 large ripe bananas, mashed
  • 1/4 cup plain Greek yogurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup milk (I used almond milk)
  • 1/2 cup chocolate chips (I used mini), plus more for topping
  • 1 3/4 cups fresh raspberries, frozen

Preheat the oven to 325 degrees F.  Spray a muffin tin with cooking spray and set aside.  You don’t want to use paper liners in this instance, because these muffins will really stick to the liners.

In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon.  Set aside.

In another bowl, combine the honey/maple syrup and brown sugar.  After removing as many of the lumps as possible, add the bananas, egg, and vanilla extract.  Mix to combine.

Add the wet ingredients to the dry and start to combine.  Stream the milk in, continuing to mix until everything is combined.  Fold in the chocolate chips and raspberries, being careful to not smash them or dye the entire batter pink with the raspberry juices.

Using the prepared muffin tin, fill the cups to the top.  Sprinkle with some more chocolate chips, if desired.  Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of the muffins.  Let them cool completely.

Skinny Banana Raspberry Chocolate Chip Muffins | A Nerd Cooks

Pumpkin Streusel Muffins

Moist, tender pumpkin muffins are topped with a crumbly and sweet streusel and then finished with sticky, sweet glaze. 
Pumpkin Muffins with Streusel Topping | A Nerd Cooks

Have I started going overboard with the pumpkin recipes this season?  I’m torn between wanting to keep myself in check and not really caring.  I’m only semi-cognizant of the “issue” because Sean will sometimes remark that everything I make during the Fall contains pumpkin.

At this moment, I guess I don’t really care so much.  Especially because these muffins are delicious.Pumpkin Muffins with Streusel Topping | A Nerd Cooks

I took them to a brunch over the weekend, where they were well-received.  Even the host’s dog managed to get a hold of (at least part of) a muffin; he seemed pretty pleased with himself, too.Pumpkin Muffins with Streusel Topping | A Nerd Cooks

This recipe came from the blog Gimme Some Oven.

You’ll need:

For the muffins (makes 16-18 muffins) – 

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 15 oz. can pumpkin puree
  • 1 stick butter, melted
  • 2 eggs
  • 2 tsp vanilla extract

For the streusel topping – 

  • 2 tbs butter, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tsp cinnamon

For the glaze – 

  • 1 tbs butter, melted
  • 1 cup powdered sugar
  • 1-2 tbs milk

Preheat the oven to 350 degrees F.  Line 16-18 muffin tins with paper liners, or spray with cooking spray.  Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.  Set aside.

In another medium bowl, combine the sugar, pumpkin puree, melted butter, eggs, and vanilla extract.  Mix until well-combined.

Add the wet ingredients to the dry and stir until everything is combined.  Don’t over mix.  Fill the lined muffin tins ~2/3 of the way.

Combine all of the streusel ingredients in a small bowl.  Use a fork or your fingertips to mix all of the ingredients together until a crumbly streusel topping forms.

Top each of the muffins with ~1 tbs of the streusel topping.  Bake 15-20 minutes, or until a toothpick, when inserted into the center of a muffin, comes out clean.

Allow them to cool in the pan for 5-10 minutes before removing them to a wire rack to cool completely.

Combine all of the ingredients for the glaze in a small bowl.  Drizzle the glaze over the top of the cooled muffins.

Pumpkin Muffins with Streusel Topping | A Nerd Cooks

Banana Cinnamon Crumb Muffins

Banana Cinnamon Crunch Muffins | A Nerd Cooks

We’ve done the muffin thing quite a bit lately, haven’t we?  There have been zucchini banana, lemon raspberry, blueberry avocado, and double chocolate chunk.

I like muffins, and like to bake muffins, for the same reasons that I like to bake and eat cupcakes (which you also see a lot of on this blog).  They couldn’t be easier, and they’re perfectly portioned!
Banana Cinnamon Crunch Muffins | A Nerd Cooks

This muffin recipe comes from the blog My Baking Addiction.  I made a couple of small changes: I upped the amount of cinnamon in the muffins and swapped oil for applesauce.  They’re great if you need to use up a few bananas before they become too ripe.

You’ll need:

For the muffins (makes 12 muffins) –

  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1 1/2 tsp vanilla extract

For the crumb topping – 

  • 1/3 cup brown sugar, packed
  • 2 tbs all purpose flour
  • 1/8 tsp ground cinnamon
  • 1 tbs butter

Preheat the oven to 375 degrees F.  Line a muffin tin with liners and set aside.

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

In another medium bowl, combine the mashed bananas, sugars, egg, applesauce, and vanilla extract.  Add the dry ingredients to the wet and whisk until just combined.

Distribute the muffin batter evenly between the 12 muffin cups.

In a small bowl, combine all of the ingredients for the topping.  Cut the butter into the dry ingredients until everything is crumbly in texture.  Top each of the muffins equally with the topping.

Bake 18-20 minutes, or until a toothpick or knife, when inserted into the center, comes out clean.

Allow to cool for a few minutes in the pan before popping the muffins out to cool completely on a wire rack.

Banana Cinnamon Crunch Muffins | A Nerd Cooks

Want more muffin action?  Check out these tasty treats:

Zucchini Banana Pecan Muffins

Lemon Raspberry Almond Crunch Muffins

Blueberry Avocado Muffins

Bakery Style Double Chocolate Muffins

Zucchini Banana Pecan Muffins

These muffins were inspired by an overabundance of produce and desire to make some slightly lighter baked goods.Zucchini Banana Pecan Muffins | A Nerd CooksDespite being on the lighter side, they do not disappoint in the flavor department.
Zucchini Banana Pecan Muffins | A Nerd Cooks

They’re slightly sweet, and also super moist.

Zucchini Banana Pecan Muffins | A Nerd Cooks

These muffins were inspired by the recipe on Mix and Stir.

You’ll need:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large, ripe banana
  • 3/4 cup granulated sugar
  • 1/2 cup applesauce
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated
  • 1/2 cup chopped pecans, plus a little more for topping the muffins

Preheat the oven to 350 degrees F.  Line a muffin tin with paper liners.  Set aside.

In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, and salt.  Set aside.

In a large mixing bowl, mash the banana with a fork.  Add the sugar, applesauce, and vanilla extract, stirring with a spatula to combine.  Add the zucchini and mix to combine again.

Little by little, add the dry ingredients to the wet.  Mix until just combined.  Gently fold in the chopped nuts.

Fill the muffin cups about 3/4 of the way full with batter.  Sprinkle the top generously with chopped nuts.

Bake 20-25 minutes, or until a knife/toothpick, when inserted in the center comes out clean.  Allow the muffins to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

Zucchini Banana Pecan Muffins | A Nerd Cooks

Lemon Raspberry Almond Crunch Muffins

Raspberry Lemon Almond Crunch Muffins | A Nerd CooksI’ve been on a serious muffin kick lately (more muffins to come next week, too!).

They’re the perfect individually-portioned treat!  And though muffins sometimes get a bad rap as simply being cake in a muffin tin, you can make them relatively healthy.
Raspberry Lemon Almond Crunch Muffins | A Nerd Cooks

For instance, these muffins have no butter or oil.  And they’re made with applesauce and Greek yogurt.

So, I’m not necessarily advocating that you eat 6 of them, but you can feel pretty decent about having one of these muffins.  Plus, they’re delicious!  The raspberry and lemon flavor combination screams summer.

I found this recipe on the blog Two Purple Figs.

You’ll need:

For the muffins – 

  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of kosher salt
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/4 cup apple sauce
  • 3/4 cup plain Green yogurt
  • zest of 1 lemon
  • 1 1/2 cups fresh raspberries

For the topping –

  • 3 tbs granulated sugar
  • 1 tbs all-purpose flour
  • zest of 1/2 lemon
  • 1 tbs butter, softened
  • 1/4 cup sliced almonds

Preheat the oven to 375 degrees F.  Line a muffin tin with paper liners and set aside.

In a small bowl, mix together the ingredients for the topping until crumbly.  Set aside.

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

In another medium bowl, mix the sugar, applesauce, egg, yogurt, and lemon zest.  Little by little, add the dry ingredients to the wet, mixing until just combined.

Add 1.5-2 tbs of the batter to the bottoms of each of the muffin cups.  I used a small cookie scoop to help with this.  Place 3-4 raspberries on top of the batter.  Top the raspberries with the remaining batter, evenly divided across all of the muffins.

Top with a few more raspberries, and sprinkle the almond crunch topping on top.

Bake for 18-20 minutes, or until a knife/toothpick, when inserted into the center, comes out clean.