One Bowl Chocolate Muffins


I’m a huge fan of anything one-pot or one-bowl, especially if it involves chocolate. The point of this recipe is to have an easy, go-to recipe for chocolate muffins up your sleeve. Add bonus points for cutting down on the endless dishes.

This simple recipe is one of my favorites because of the minimal mess and the irresistible taste of a torte-turned-to muffin. The (almost) flourless muffin is dense and fudgy, not light or birthday cakey, and the jam lends great flavor and texture.

Whip these up the next time you crave chocolate and need to be spontaneous.

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One Bowl Chocolate Muffins (makes 12)

1/2 cup unsalted butter
1/2 cup semi-sweet chocolate chips
1 cup seedless strawberry (or other berry) jam
1/2 cup sugar
2 large egg
1/2 cup + 4 Tbsp flour
1 tsp baking powder
1/4 tsp salt

1. Preheat the oven to 350 degrees.
2. Grease muffin pan with non-stick cooking spray.
3. In a medium bowl (large enough to hold all of the batter), melt the butter in the microwave in short pulses.
4. Once the butter is melted, stir in the chocolate chips. Stir the chocolate constantly until it melts completely into the butter. (Microwave the mixture in short pulses, if necessary to melt completely.)
5. Add the jam and sugar and stir vigorously.
6. Add the eggs and stir very well.
7. Add flour, baking powder and salt over the batter and stir just until well-combined.
8. Pour batter into the pan and bake 18 to 21 minutes, until a toothpick inserted comes out with only moist crumbs clinging to it.
9. Allow muffins to cool completely in pan before transferring them to a wire cooling rack.

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Spinach and Ricotta Turkey Meatloaf Muffins

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This meatloaf muffin is the perfect spin-off of a culinary classic, which many children despised during the early twentieth century.

The muffin is densely packed with wholesome protein and vegetable, but it does not feel or taste heavy. The filling makes it moist, with creamy ricotta cheese in every bite. The confetti-looking pieces of speckled spinach add pizazz.

The ricotta/spinach combination works perfectly. Consider the two an inspired duo, helped along by the saltiness of Parmesan and good old-fashioned salt and pepper. The muffins stand alone beautifully and can be served with salad or a side of baked fries. The topping is optional for those who like marinara.

If meatloaf is on your menu this week, try this lighter version. If you intend to serve leftovers, omit the mozzarella on top because it does not reheat as well as the rest of the ingredients.

This recipe is great to make with beef or a mix of turkey and beef.

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Spinach and Ricotta Turkey Meatloaf Muffins (makes 12)

1 Lb ground turkey
10 oz. frozen spinach, thawed and squeezed dry
1 cup ricotta cheese
1 cup Parmesan cheese, grated
1 egg, beaten
½ cup seasoned breadcrumbs (or 14 Ritz crackers, crushed)
½ tsp salt
¼ tsp black pepper

Topping (optional)

1/2 cup marinara sauce
1/3 cup mozzarella cheese, shredded

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine and mix thoroughly with hands the turkey, spinach, ricotta cheese, Parmesan cheese, egg, breadcrumbs, salt, and pepper.
3. Distribute turkey mixture into the muffin-pan cups and press with back of spoon.
4. Spoon the marinara evenly over muffin cups. (optional)
5. Sprinkle mozzarella over marinara (optional).
6. Bake for 30 to 35 minutes.

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