I don’t know about you, but I adore muffins in all forms!! Dunked in milk or enjoyed on their own, classic or filled. Have you tried dark chocolate muffins? They’re so good, soft, and irresistible, perfect for breakfast or a wholesome snack. To feel less guilty, I made them without butter and milk, perfect even for the intolerant 😉 Let’s see together how to make dark chocolate muffins.
Other recipes you might be interested in:
Chicken Rolls with Smoked Provola and Ham
Baked Mozzarella in Carrozza with Ham
Crumbly Tart with Chicory, Mushrooms, Stracchino, and Gorgonzola
Crispy Eggplant Sticks Baked and Without Eggs
Sponge Cake Recipe, Doses, and Tips Without Using Yeast
Eggplant Rolls with Smoked Provola and Ham
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 4 Eggs
- 8 oz Sugar
- 2 1/4 cups All-purpose Flour
- 1/3 cup Corn Oil
- 7 oz Water (or milk or plant-based beverage)
- 16 g Baking Powder
- 7 oz Dark Chocolate
- 2 Eggs
- 4 oz Sugar
- 1 cup All-purpose Flour
- 3 tbsps Corn Oil
- 3.5 oz Water (or milk or plant-based beverage)
- 8 g Baking Powder
- 3.5 oz Dark Chocolate
Tools
- Muffin Cups
- Bowl
- Mixer
- Spatula
- Cutting Board
- Knife
Preparation
In a bowl, sift together the flour, baking powder, and sugar, and mix with a wooden spoon. In another bowl, crack the whole medium-sized eggs and beat them with an electric mixer.
Then gradually add the room temperature milk (you can replace it as I did with water to make them lighter), and the oil, and continue mixing with the whisk.
Once you’ve obtained a light and fluffy mixture, pour all the dry ingredients into the batter (a little at a time) and continue mixing with the whisk until you get a well-blended and soft batter.
Now pour the finely chopped dark chocolate you have previously prepared into the mixture. Leave a bit aside to put on top of each muffin cup.
Mix all the ingredients well with a spatula or wooden spoon and scoop the mixture into the muffin cups with a spoon, add a handful of chopped chocolate you set aside on top of each.
IMPORTANT: to prevent the batter from overflowing, fill only one-third of each muffin cup. For this recipe, I used half the dose from 2 eggs and fairly large muffin cups, yielding 8 muffins.
Bake in a preheated oven at 340°F for about 20-25 minutes (after the time has passed, always do the toothpick test to check the doneness).
Then remove from the oven, let cool, take out of the molds, and enjoy your delicious butter-free and milk-free dark chocolate muffins.
See you next time! Photo and recipe Gabry © – all rights reserved
Note.
The smaller the muffin cups or molds you use, the greater the number of pieces you will get.
