Category: Baked Goods

Double Chocolate Zucchini Muffins

Heavenly moist rich Double Chocolate Zucchini Muffins infused with melted pockets of moist chocolate lusciousness that will hypnotize you with its allure as your senses tingle with pleasure. The first bite will have you involuntarily saying “mmmm”. When you exhale after the first bite you will still be able to feel the rich notes of delicious Zucchini Chocolate Muffin across your palate. You will have to let the family know this is to be appreciated and devoured in one sitting because the completion will begin when the first piece is sliced.

Watch the video and follow the instructions below to have this cake mascaraing as a chocolate muffins on a plate near you. Serves great fresh out of the oven or the next morning with a cup of your favorite morning beverage. Also is a great post meal reward just because you like to eat delicious food. All food experiences should be this eatfoodlicious. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. 

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Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. In a large bowl: beat sugar, eggs and mix.

Add oil, vanilla extract, sour cream, salt and mix until well combined.

In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

Combine wet and dry ingredients together. Mix until well combined. Add chocolate chips, shredded zucchini and fold with spatula. 

Divide batter into even portions into 12 muffin tins (should be exactly 12). Bake for 18 minutes.

Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. 

Stays fresh for over a week. Serve & Enjoy!

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Double Chocolate Zucchini Muffins

Perfect for sharing or as a grab and go treat, these Double Chocolate Zucchini Muffins are rich, fluffy and full of intoxicating flavors making this recipe a must try.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Baked Goods, Breakfast
Cuisine American
Servings 12
Calories

Equipment

  • Muffin Tin

Ingredients
  

  • 2 cups shredded zucchini packed & do not squeeze
  • 1 cup all-purpose flour 144 grams
  • ½ cup unsweetened cocoa powder 50 grams
  • ½ cup sour cream (full fat) room temperature
  • ½ cup granulated sugar
  • ½ cup chocolate chips
  • ¼ cup brown sugar
  • ¼ cup vegetable or canola oil 
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp espresso powder optional
  • 2 large eggs room temperature

Instructions
 

  • Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. 
  • In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
  • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
  • Combine wet and dry ingredients together. Mix until well combined. Add chocolate chips, shredded zucchini and fold with spatula.
  • Divide batter into even portions into 12 muffin tins (should be exactly 12). Bake for 18 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

Stays fresh for over a week. Serve & Enjoy!

    Video

    Keyword best double chocolate zucchini muffins, double chocolate zucchini muffins, easy chocolate zucchini muffins
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    Baked Goods

    Breakfasts

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    Big Dinner Rolls

    Fresh made Big Dinner Rolls are delicious and way better than anything you will normally find at the store. In fact these tips are bakery quality and can be made very simply in the comfort of your own home today. One of my favorite things about fresh made bread is the fresh out of the oven taste and all the homemade aromas that cascade throughout the house while these are being baked. 

    The call to the kitchen will be heard at a whisper because advanced notice will be in the air like sweet perfume of fresh baked bread that is only surpassed by the succulent, soft, delicately delicious fresh baked dinner rolls. With the straight to the point video and follow the detailed instructions below to have fresh made rolls added to your home cooking menu. Bake with confidence as this recipe was developed after many hours in the laboratory and was a hit with my domestic focus group. Like and share this or any of my recipes you find interesting from my growing catalogue that is made available to you for free. Leave a comment if you want to let me know your thoughts or if you just want to talk about food. This delicious fluffy recipe is guaranteed to meet your expectations and is deserving of the eatfoodlicious designation.

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    In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.

    Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth. 

    Grease your hands and shape the dough into a ball (it’s going to be a little sticky). Transfer the dough to a lightly grease bowl. 

    Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.

    Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). 

    Transfer the rolls to the pan. 

    Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.

    Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top.

    Brush melted butter on top and let sit for 10 minutes.

    Then, transfer to a baking rack or serve immediately.

    Serve & enjoy!

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    Big Dinner Rolls

    Fresh made from scratch Big Dinner Rolls are fresh, fluffy and delicious.
    No ratings yet
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    Prep Time 20 minutes
    Cook Time 18 minutes
    Total Time 38 minutes
    Course Baked Goods, Bread, Side Dish
    Cuisine American
    Servings 9
    Calories

    Equipment

    Ingredients
      

    • 410 g bread flour or all purpose flour 3 cups
    • 1 cup whole milk (warm)
    • 4 tbsp unsalted butter (softened)
    • 3 tbsp granulated sugar
    • 2 ¼ tsp instant yeast 1 packet
    • 1 tsp salt
    • 1 large egg room temperature

    Topping

    • 1 tbsp melted unsalted butter

    Instructions
     

    • In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.
    • Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth.
    • Grease your hands and shape the dough into a ball (it's going to be a little sticky). Transfer the dough to a lightly grease bowl.
    • Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.
    • Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the pan. 
    • Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.
    • Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top. Brush melted butter on top and let sit for 10 minutes. Then, transfer to a baking rack or serve immediately.

    Storage the leftovers in a rolls in a container with lid.

      Video

      Keyword 9 dinner rolls, best big dinner rolls, big dinner rolls, easy big dinner rolls, easy homemade dinner rolls
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      Breads

      Baked Goods

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      Double Chocolate Espresso Muffins

      For all the Espresso lovers, these are the perfect muffins that anyone can make at home. Double Chocolate Espresso Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time. It’s better than the bakery store and it will stay moist for days. The muffins are fluffy, moist and are truly rewarding. All the sweet flavors of warm rich muffins with a layer of elegant espresso with chocolate will have food lovers closing their eyes as they softly bite into this heavenly muffins. Fresh from the oven, these muffins are so richly aromatic that it makes the house smell like a well bake chocolate espresso dessert.

      Watch the video and follow the instructions below to have a nice fresh made dessert muffin ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious double chocolate espresso muffins. A muffin with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty muffins a try.

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      In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

      Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. In a large bowl: beat sugar, eggs and mix.

      Add oil, vanilla extract, sour cream, salt and mix until well combined.

      Combine wet and dry ingredients together. Mix until well combined. 

      Add 1 ½ cups of chocolate chips and fold with spatula. 

      Divide batter into even portions into 12 muffin tins (should be exactly 12).

      Add the other ½ cup of chocolate chips on top of the batter.

      Bake for 18 minutes.

      Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

      Stays fresh for over a week. Serve & Enjoy!

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      Double Chocolate Espresso Muffins

      Double Chocolate Espresso Muffins are moist rich and delicious with a coffee kick.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 18 minutes
      Total Time 28 minutes
      Course Baked Goods, Breakfast, Brunch
      Cuisine American
      Servings 12
      Calories

      Equipment

      • Muffin Tins

      Ingredients
        

      • 1 ½ cup all-purpose flour 224g
      • 1 cup granulated sugar 200 g
      • 1 cup sour cream (full fat) room temperature
      • ½ cup unsweetened cocoa powder 71 g
      • ⅓ cup vegetable or canola oil 
      • 2 tbsp espresso powder
      • 2 tsp baking powder
      • 1 tsp vanilla extract
      • ½ tsp salt
      • ½ tsp baking soda
      • 1 ½ cup semi-sweet chocolate chips
      • 2 large eggs room temperature

      Topping

      • ½ cup semi-sweet chocolate chips

      Instructions
       

      • Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. 
      • In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
      • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
      • Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula.
      • Divide batter into even portions into 12 muffin tins (should be exactly 12). Add the other ½ cup of chocolate chips on top of the batter.
      • Bake for 18 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

      Stays fresh for over a week. Serve & Enjoy!

        Video

        Keyword best double chocolate espressso muffins, breakfast chocolate espresso muffins, double chocolate espresso muffins, easy double chocolate espressso muffins
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        Muffins & Cupcakes

        Breakfast

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        Homemade Waffle Cones

        These homemade waffle cones beat store-bought, hands down — sweet, crunchy, buttery, and filled with that unmistakable warm sugary smell as they bake. All it takes is six pantry ingredients and about 10 minutes, and you’ll have crisp cones ready for your favorite scoop. They’re a fun one to make with kids on a summer afternoon, and they hold their crunch for up to two weeks when stored properly — an easy, affordable upgrade to ice cream night.

        Watch the video and follow the instructions below. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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        In a bowl: add sugar and eggs. Whisk until the sugar is fully dissolved.

        Add milk, melted butter (cool), salt and whisk. 

        Add flour and mix until everything is combined. Highly recommend that you sift the flour before mixing with the wet ingredients to form a smoother batter. 

        Let the batter rest and undisturbed for 10 minutes.

        Preheat the waffle maker setting at 3 for 10 minutes. Pour about 2-3 tbsp of batter into the waffle maker.

        Bake for 1 ½ -2 minutes or until golden brown. Keep on eye the last 30 seconds for the proper color of the waffle. Adjust the time accordingly if it gets too light or dark. Carefully transfer the waffle to a flat surface. It’s going to be hot! 

        Roll the waffle around the cone mold; quickly pinch at the bottom tip

        Hold for 10 seconds to set its shape.

        Then transfer to a baking rack to completely cool down.

        Serve & Enjoy!

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        Homemade Waffle Cones

        Homemade Waffle Cones have a fresh sugary aroma and a sweet, crunchy, buttery flavor that is perfect for ice cream. Also they are way better than any stale cone from the local grocery store.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 8 minutes
        Cook Time 2 minutes
        Total Time 10 minutes
        Course Baked Goods, Dessert
        Cuisine American
        Servings 10
        Calories

        Equipment

        • Waffle Cone Maker

        Ingredients
          

        • 95 g (⅔ cup) all-purpose flour
        • 108 g (½ cup) granulated sugar
        • ¼ cup whole milk room temperature
        • 6 tbsp unsalted butter melted
        • ¼ tsp salt
        • 2 large eggs room temperature

        Instructions
         

        • Combine sugar and eggs in a bowl, whisking until sugar dissolves completely. Add milk, cooled melted butter, and salt; whisk together.
        • Fold in flour until fully combined. Sifting flour beforehand creates a smoother batter. Allow mixture to rest undisturbed for 10 minutes.
        • Preheat waffle maker to setting 3 for 10 minutes. Pour 2–3 tablespoons batter into maker; bake 1½–2 minutes until golden brown. Watch the final 30 seconds for desired color; adjust timing as needed.
        • Transfer hot waffle to a flat surface. Quickly roll around a cone mold, pinching the bottom tip firmly. Hold 10 seconds to set the shape, then cool completely on a baking rack.

        Serve and enjoy with your preferred ice cream.

          Video

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          Storage

          Once fully cooled, store cones in an airtight container at room temperature for up to 2 weeks. Keep them away from humidity (don’t refrigerate) since moisture is what softens their crunch.

          Recipe FAQs

          I don’t have a waffle cone maker — can I still make these? A waffle cone maker is what gives these their thin, crisp texture and cone shape, so it’s the best tool for this recipe. A regular waffle iron won’t produce the same thin batter spread or rollable texture.

          My waffle keeps cracking when I roll it — what am I doing wrong? Speed is key — the waffle needs to be rolled while it’s still hot and pliable, ideally within the first few seconds off the iron. If it cools even slightly, it stiffens and cracks. Have your cone mold ready to go before the waffle finishes cooking.

          Can I dip or drizzle these with chocolate? Yes — once the cones are fully cooled, dip the rim in melted chocolate and add sprinkles for a bakery-style finish. Let the chocolate set fully before storing.

          Why did my cones turn out soft instead of crisp? This usually means they weren’t cooled completely on a rack before storing, or they were sealed in a container while still slightly warm, which traps moisture.

          Desserts

          EatFoodlicious4 Comments

          Chocolate Chip Muffins

          Fluffy warm Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors.  Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have a batch of warm delicious muffins ready to serve today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.

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          Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large bowl: beat sugar, eggs and mix.

          Add oil, vanilla extract, sour cream and mix until well combined. Add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don’t skip this tip). 

          Add 1 ½ cups of chocolate chips and use a spatula to fold the batter.

          Divide batter into even portions into the muffin tin (should be exactly 12).

          Sprinkle the other ½ cup of chocolate chips on top of the batter.

          Bake for 18 minutes. Do not over bake the muffins or it will be dry. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

          Can be kept up to a week. Serve & Enjoy!

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          Chocolate Chip Muffins

          Chocolate Chip Muffins are a moist, fluffy and rich treat that is perfect on any occasion.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 18 minutes
          Total Time 28 minutes
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 12
          Calories

          Equipment

          • 12 Muffin Tin

          Ingredients
            

          • 252g (2 cups) all-purpose flour
          • 157g (¾ cup) granulated sugar
          • 2 cups (divided) semi-sweet chocolate chips
          • 1 cup sour cream (full fat) room temperature
          • ½ cup vegetable or canola oil 
          • 2 tsp baking powder
          • 2 tsp vanilla extract
          • ½ tsp baking soda
          • ½ tsp salt
          • 2 large eggs

          Instructions
           

          • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
          • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream and mix until well combined.
          • Add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don't skip this tip).
          • Add 1 ½ cups of chocolate chips and use a spatula to fold the batter.
          • Divide batter into even portions into the muffin tin (should be exactly 12). Sprinkle the other ½ cup of chocolate chips on top of the batter.
          • Bake for 18 minutes. Do not over bake the muffins or it will be dry.
          • Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

          Can be kept up to a week. Serve & Enjoy!

            Video

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            Muffins

            Baked Goods

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            Carrot Cake Muffins (no nuts)

            Soft moist Carrot Cake Muffins feature delicious shredded carrots, raisins and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal muffins are perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. These muffins never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

            Watch the video and follow the instructions below to have these charming muffins ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

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            Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together. Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth.

            Add shredded carrots & raisins

            Fold with spatula. 

            Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional). 

            Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

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            Carrot Cake Muffins (no nuts)

            Carrot Cake Muffins are moist for days, not too sweet, perfect for breakfast and delicious when served warm.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 20 minutes
            Total Time 30 minutes
            Course Baked Goods, Breakfast, Brunch
            Cuisine American
            Servings 12
            Calories

            Equipment

            • Muffin Tins

            Ingredients
              

            • 1 ½ c (215 g) all-purpose flour
            • 1 ½ cups shredded carrots packed
            • ¾ cup raisins
            • ½ cup canola or vegetable oil
            • ¼ cup sour cream (full fat) room temperature
            • ¼ cup granulated white sugar
            • ¼ cup light brown sugar
            • 1 ½ tsp vanilla extract
            • 1 tsp baking powder
            • 1 tsp ground cinnamon
            • ½ tsp salt
            • ½ tsp baking soda
            • ½ tsp ground ginger
            • ¼ tsp ground nutmeg
            • ⅛ tsp ground gloves optional
            • 2 large eggs room temperature
            • crystal sugar (optional) topping

            Instructions
             

            • Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
            • In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together.
            • Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth. Add shredded carrots, raisins and fold with spatula.
            • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional).
            • Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

            Can be kept up to a week in room temperature. Serve & Enjoy!

              Video

              Keyword best carrot cake muffins, breakfast carrot cake muffins, carrot cake muffins, easy carrot cake muffins, no nut carrot cake muffins
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Breakfasts

              Baked Goods

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