I can vouch for this one. Was a big hit with my husband and my neighbours.

Home Cookin Chapter: Recipes From Thibeault's Table

NigellaÂs Chocolate Chip Muffins
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The Food Network

Ingredients

* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 2 tablespoons best quality cocoa powder
* 3/4 cup superfine sugar
* 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
* 1 cup milk
* 1/3 cup plus 2 teaspoons vegetable oil
* 1 egg
* 1 teaspoon pure vanilla extract

Directions

Special equipment: Muffin tin with paper muffin cases

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Kate, here is another recipe I can highly recommend.

Home Cookin Chapter: Recipes From Thibeault's Table

Cream Cheese filled White Chocolate Muffins
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Adapted from Couture Cupcakes- ecupcake.blogspot.com

The original recipe called for 4 ounces of white chocolate. I only had two. And like most cupcakes the original one was frosted. Instead I drizzled an icing sugar glaze flavoured with butter and vanilla over the warm cupcake. I also placed a large spoonful of the cream cheese filling in the centre. Definitely a keeper.

2 cups all purpose flour
1 2/3 cups of white sugar
1/4 teaspoon salt
2 ounces quality white chocolate
1/2 butter
1/2 cup water
1 cup of sour cream
2 teaspoons vanilla
1 1/2 teaspoon baking soda
2 eggs

Oven preheated to 350°F

Melt chocolate with butter. Stir until smooth. Add water.

Mix together flour,sugar, salt and baking soda.

Mix together sour cream, vanilla and eggs, add butter chocolate mixture and flour. Beat with either a machine or hand mixer. Pour into muffin tin lined with paper cupcake liners.

Option:
1 package cream cheese (8 ounces)
1/2 cup sugar
1 egg
vanilla
pinch of salt

Beat together cream cheese, egg, sugar, salt and vanilla.

Fill muffin cups half full with muffin batter, top with a spoon of cream cheese and then cover with more muffin batter.

When muffins come out of the oven drizzle with glaze made with one tablespoon melted butter, one cup of powdered sugar, vanilla and a little cream or milk.

I really like Nigella's chocolate muffins..

Below is my personal Cream Muffin recipe. And a few of the variations I've come up with. I now make the recipe with melted or softend butter.

And here's a Cappuccino one..Cappuccino Muffins

Here is a link that might be useful: Banana Cream Muffins

These are killer:

Black Bottom Muffins

1-1/4 c flour
3/4 c sugar
1/2 tsp baking soda
1/3 c unsweetened cocoa
1/4 tsp salt
2/3 c buttermilk
1/4 c vegetable oil
1 lightly beaten egg
1 tsp vanilla
1/4 c butter, melted and cooled
1/3 c semi sweet chocolate chips, chopped

Preheat oven to 375F. Prepare pans. In a large bowl, stir together flour, sugar, cocoa, soda and salt. In another bowl, stir together buttermilk, oil, butter, egg and vanilla until well blended. Add wet ingredients to dry and mix until just combined. Stir in chips, Spoon into prepared pans.

Topping:

6 oz cream cheese, softened
1/4 c sugar
1 lightly beaten egg
1/8 tsp almond extract
1/4 c slivered almonds

In a medium bowl, stir together cream cheese, sugar, egg and almond extract until well blended. Stir in almonds. Spoon mixture over muffins. Bake 20-25 minutes or until golden.

Makes 12, these muffins freeze well.

Linda

Oh goodness! Ann both of those recipes sound and look heavenly. Oh my I first saw those when I came home from the gym today and blood sugar was low and I about flipped! I really appreciate the recipes and pictures to help visualize. I'll be saving those no matter what.

Thank you Terri and Linda. I knew I was asking in the right place for some yummy muffin recipes. Appreciate all of you taking the time.

Kate

We buy chocolate muffins from a lady at the local farmer's market. The muffins have a very lite drizzle of white frosting on the top of them. She told me they have yogurt in them so they are low fat. My mom says that they also taste like the muffins have the texture of flax in them. She wont tell us her recipe as she does sell the product. So...the other day I did a search and this is what I have come up with. This is not a tried and true recipe yet, but soon to be.

Copied from HODGSON MILL website.

1 1/2 c HODGSON MILL UNBLEACHED WHITE FLOUR
1/3 c HODGSON MILL MILLED FLAX SEED
1/2 c cocoa
2 tsp baking powder
1/2 tsp salt
3/4 c sugar
1 c fat free vanilla yogurt
1/4 c vegetable oil
1/4 c milk
1/2 c chopped nuts

Preheat oven to 400 degrees F. Line 12 muffin cups* with paper liners or grease.

In a large bowl, blend dry ingredients together. In another bowl, blend yogurt, oil, and milk. Add nuts to dry ingredients and pour in liquid stirring until just blended.

Spoon batter into prepared muffin cups filling about 2/3 full. Bake at 400 degrees F. for 18 - 20 minutes or until done.

Yields 12 muffins using a regular size 12 muffin pan.

Makes 12 muffin. Each serving muffin: 161 calories; 3 g dietary fiber; 18 g carbohydrates; 5 g protein; 10 g fat (1 g saturated fat); less than 1 mg cholesterol; 179 mg sodium.

*To make mini-muffins use 4 pans of 12 mini-muffins each. The recipe will make 48 mini-muffins. Baking Time: 8 - 10 minutes.

Oh man, I have just finished dinner and now I want muffins! I really should stop checking out recipes and pictures after dinner. I am gonna to gain weight! LOL

Kate,
I make these on an "all too regular" basis! They are fabulous using Dutch-processed cocoa!

Enjoy!

Chocolate Breakfast Muffins
12 muffins or 6 jumbo muffins

Rich and tender, high-rising, and deep, deep chocolate.

2/3 cup (2 oz) cocoa, Dutch-process or natural
1 ¾ cups (7 ¼ oz) unbleached all-purpose flour
1 ¼ cups (10 oz) light brown sugar
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 cup (6 oz) chocolate chips
2 large eggs
1 cup (8 oz) milk
2 tsp vanilla extract
2 tsp vinegar
8 T (1 stick; 4 oz) butter or margarine, melted

Preheat oven to 425 degrees F. [I use 375 for jumbo muffins.]

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.

In a medium mixing bowl, whisk together the eggs, milk, vanilla, and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend. ThereÂs no need to beat these muffins; just make sure everything is well combined.

Scoop the batter into 12 [or 6 jumbo] lightly greased muffin cups [I use papers]. Bake the muffins for 15-20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes, remove them from the pan, allowing them to cool slightly on a wire rack before serving.

***from The King Arthur Flour BakerÂs Companion

Momto4, I make those same muffins, they are Ashley's favorite and they are just addictive.

Annie

Thank you all so very much. Can't wait to play around with some of these recipes this weekend. Yum.

Kate