Good Morning, Sunshine

If you’re not a morning person, these muffins might change your mind.

Chocolate Chunk Muffin

You just know it’s going to be a good day when you sit down with your coffee and one of these heavenly, deliciously decadent chocolate muffins… OK, your 5 minutes are up.

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Primary Prep, Ingredients & Nutritional Info

Start with: 1/2 Cup Water, 1/3 Cup Vegetable Oil, 3 Eggs.

  1. // Heat oven to 400°F. Lightly grease pan or line muffin pan with paper baking cups.
  2. // Stir together water, oil, eggs and muffin mix until moistened. Fill muffin cups 2/3 full. For loaf, spread batter into prepared loaf pan.
  3. // Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.

High Altitude (over 5,000 feet): Prepare as directed, adding an additional 1 tbsp water.

YieldTemperatureBake Time
24 Mini Muffins400°F10-12 minutes
12 Standard Muffins400°F17-19 minutes
9x5x3-inch Loaf Pan350°F48-52 minutes

Nutrition

Nutrition Facts 18.25 oz package

Serving Size: 1/3 cup mix (43g) (amount for one muffin)

Servings Per Container: about 12

Amount Per ServingMixAs Prepared*
Calories190260
Calories from Fat50120
% Daily Value***
Total Fat6g**9%20%
Saturated Far2.5g13%18%
Trans Fat0g
Cholester0mg0%15%
Sodium230mg10%10%
Total Carbohydrate33%11%11%
Dietary Fiber1g4%4%
Sugars19g
Protein1g
Vitamin A0%0%
Vitamin C0%0%
Calcium2%2%
Iron4%6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

INGREDIENTS:

Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour), sugar, chocolate chunks (sugar, unsweetened chocolate, cocoa butter, milk fat, soy lecithin [emulsifier], artificial flavor), palm and soybean oil, food starch-modified. Less than 2% of: baking soda, sodium aluminum phosphate, monocalcium phosphate, salt, dextrose, nonfat milk, sodium stearoyl lactylate, natural and artificial flavors, guar gum, xanthan gum, caramel color.

CONTAINS: Wheat, milk and soy

May contain eggs and tree nuts.

Refer to the package for the most current ingredient information.

LET'S GET BAKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

  • Chocolate Chunk Quick Bread

    Reduce water to 1/3 cup. Place batter in loaf pan. Bake 48-52 minutes or until toothpick comes out clean.

  • Banana Chocolate Chunk Muffins

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    Prep 10 min Total Time 30 min Servings 12 muffins

    Ingredients

    1 package Krusteaz Chocolate Chunk Muffin Mix

    1/2 cup water

    1/3 cup vegetable oil

    3 eggs

    1 small mashed banana

    1. //Preheat oven to 400°F. Lightly grease or paper-line muffin cups.
    2. //In medium bowl, stir together Krusteaz Chocolate Chunk Muffin Mix, water, banana, oil and eggs until well blended. Fill prepared cups, filling 2/3 full.
    3. //Bake 17-19 minutes or until golden brown. Cool 5 minutes before removing from pan.
  • Chocolate Chunk Nut Muffins

    PRINT SHARE

    Prep 10 min Total Time 30 min Servings 12 muffins

    Ingredients

    1 package Krusteaz Chocolate Chunk Muffin Mix

    1/2 cup water

    1/3 cup vegetable oil

    3 eggs

    1/2 cup chopped nuts

    1. //Preheat oven to 400°F. Lightly grease or line muffin pan with paper baking cups.
    2. //In medium bowl, stir together Krusteaz Chocolate Chunk Muffin Mix, water, nuts, oil and eggs until well blended. Fill prepared cups, filling 2/3 full.
    3. //Bake 17-19 minutes or until golden brown. Cool 5 minutes before removing from pan.
  • Chocolate Espresso Muffins

    PRINT SHARE

    Prep 10 min Total Time 30 min Servings 12 muffins

    Ingredients

    1 package Krusteaz Chocolate Chunk Muffin Mix

    1/2 cup strong brewed coffee

    1/3 cup vegetable oil

    3 eggs

    1/2 cup chocolate covered espresso beans, finely chopped

    1. //Heat oven to 400°F. Lightly grease or line muffin pan with paper baking cups.
    2. //In medium bowl, stir together Krusteaz Chocolate Chunk Muffin Mix, coffee, oil and eggs until well blended. Fill prepared cups, filling 2/3 full. Top muffin batter with chopped espresso beans.
    3. //Bake 17-19 minutes or until golden brown. Cool 5 minutes before removing from pan.
  • Chocolate Peanut Butter Chip Muffins

    PRINT SHARE

    Prep 10 min Total Time 30 min Servings 12 muffins

    Ingredients

    1 package Krusteaz Chocolate Chunk Muffin Mix

    1/2 cup water

    1/3 cup vegetable oil

    3 eggs

    1/2 cup peanut butter chips

    1. //Heat oven to 400°F. Lightly grease or line muffin pan with paper baking cups.
    2. //In medium bowl, stir together muffin mix, water, peanut butter chips, oil and eggs until well blended. Fill prepared cups, filling 2/3 full.
    3. //Bake 17-19 minutes or until golden brown. Cool 5 minutes before removing from pan.
  • Peanut Butter Fluted Cake

    PRINT SHARE

    Prep 15 min Total Time 1 hr Servings 12

    Ingredients

    Filling:

    3/4 cup peanut butter

    1/2 cup confectioners’ sugar

    --------------------

    Cake:

    1 package Krusteaz Chocolate Chunk Muffin Mix

    1/2 cup water

    1/3 cup vegetable oil

    3 eggs

    --------------------

    Glaze:

    1 1/2 cups sifted powdered sugar

    1/4 cup milk

    1/4 cup creamy peanut butter

    1/2 teaspoon vanilla extract

    1. //Preheat oven to 350°F. Grease a fluted tube pan well.
    2. //For Filling: In small bowl, stir together filling ingredients until blended. Set aside. For Cake: In medium bowl, stir together cake ingredients until blended. Pour 1/2-3/4 of the batter into prepared pan, filling 1/2 full. Crumble filling over batter, avoiding the edge. Top with remaining cake batter.
    3. //Bake 43-47 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pan.
    4. //For Glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides.

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