Who doesn’t like chocolate pastry? Me)) Until I tried these delicious chocolate muffins.
Light and fluffy, tasty and healthy. Sounds like a perfect combination, isn’t it?
You won’t believe it until you try!
Ingredients for Chocolate Muffins
- Flour. I usually use wheat flour and almond flour in equal proportions. For g/f version you can substitute wheat flour with oat flour or your favorite gluten-free blend.
- Sweeteners. Any kind of dry sweetener will work in this Chocolate Muffins recipe. I prefer Organic Sucanat (unrefined raw cane sugar), but coconut or brown sugar are also suitable. Since we are making healthy version of chocolate muffins, try not to use refined white sugar in this recipe 🙂
- Cacao. I prefer cacao instead of cocoa, as it’s less processed and has more health benefits. But feel free to use either of them, as long as it is sugar-free.
- Milk. Any plant-based milk such as almond or soy. If you don’t have milk on hand, use water. You will need between 250-280 ml. Depends on the type of flour you use in the recipe. The batter consistency should be similar to thin sour cream. Keep in mind, if you put too much flour, Chocolate Muffins will not rise well.
- Oil. Preferably use avocado oil or melted coconut oil. Melted ghee is also a good choice. It will give a buttery flavor to our Chocolate Muffins. For oil-free version substitute oil with apple/banana pure (just make sure it is with no added sugar). In that case, reduce the amount of sweetener, as fruit pure is naturally sweet.
- Additions. For more chocolaty flavor add chocolate chips. To add natural sweetens and gooey use raisins or dried cranberries. For crunchiness add nuts or Granola.
Baking Tips
- You want to have a fluffy muffins, correct? The muffin dough needs to be kneaded quickly, in a few movements.
- The temperature of the ingredients should be the same (at room temperature).
- The most common mistake is to cook “by eye”. But baking is a chemistry with certain reactions. It is very important keeping the right proportions. That’s why I give the measurements in grams not cups.
- ALWAYS add a pinch of salt to the batter. Salt is a natural flavor enhancer. You will not feel it in your dessert. However, it will give the taste and aroma to the bakery, making it more balanced and rich.
- Add the raisins and nuts to the batter at the very end. Before that roll them in flour, so they don’t settle to the bottom.
Do you want more tips about Perfect Muffins? Read here.
For now, let’s go to the recipe!
Tempting Chocolate Muffins
Muffins – simple, elegant, delicate, and very fashionable pastries. They are baked in the home kitchen, ordered in cafes, and can be bought in bakeries. Chocolate muffins are the perfect companion for a cup of coffee.
Equipment
- 1 muffin baking tray
Ingredients
- 100 g wheat flour or gluten-free blend
- 100 g almond flour
- 3 Tbsp cacao sugar free
- 1/2 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 100-120 g coconut sugar or raw cane sugar
- 50 g chocolate chips optional
- 250-280 ml almond unsweetened milk or water
- 4 Tbsp avocado oil or melted coconut oil
- 1 Tbsp apple cider vinegar or lemon juice
- vanilla extract optional
Instructions
- Preheat the oven to 180 C (356 F).
- Powder the coconut sugar in a coffee grinder or blender and mix all the dry ingredients in a bowl.
- Wisk together apple vinegar (or lemon juice) and milk, and add avocado oil (or melted coconut oil).
- Mix together dry and wet ingredients, and let the butter stand for a couple of minutes.
- Fill in the muffin molds up to 3/4 each. And bake for 25 minutes. Check with a toothpick if it is ready. The toothpick should come out dry. Cool for 10 minutes and enjoy!
Notes
- Use any vegetable oil of your choice.
- To make the muffins gluten-free, use a g/f blend instead of wheat flour.
- Add raisins or walnuts instead of chocolate chips.
Tried this recipe?Let us know how it was!