CHOCOLATE MUFFINS WITHOUT BUTTER – QUICK RECIPE
Do you want to make soft, indulgent chocolate muffins in only 5 minutes?
Today’s recipe is made in a few simple steps and bakes in the oven for about 20 minutes.
So, in less than half an hour from when you start you’ll be pulling out fantastic
CHOCOLATE MUFFINS without butter
The result will be many fragrant, irresistible, chocolaty and soft muffins — perfect for a sweet snack, a birthday party and of course for breakfast.
And with the same batter you can also make a fantastic cake.
A guaranteed success.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 12 muffin
- Cooking methods: Oven
- Cuisine: Italian
- Energy 340.80 (Kcal)
- Carbohydrates 49.61 (g) of which sugars 26.51 (g)
- Proteins 7.35 (g)
- Fat 15.33 (g) of which saturated 3.61 (g)of which unsaturated 8.55 (g)
- Fibers 2.87 (g)
- Sodium 27.33 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.6 cups 00 (double-zero) all-purpose flour (200 g)
- 3/4 cup Granulated sugar (150 g)
- 5 fl oz Milk (150 ml)
- 1/3 cup Vegetable oil (70 ml)
- 1/2 cup Unsweetened cocoa powder (50 g)
- 2 Eggs
- 2/3 cup Chocolate chips (100 g)
- 1 packet Baking powder (1 packet)
- 1 packet Vanillin (vanilla powder) (1 packet)
Tools
- Bowl
- Muffin pan
Preparation
First, let’s start with the liquid ingredients.
Pour the eggs, milk and vegetable oil into a large bowl and mix to combine all the ingredients.
Now let’s deal with the dry ingredients.
In another bowl sift the flour, unsweetened cocoa powder, baking powder and vanillin, mix with a spoon and then add the sugar.
At this point combine the dry ingredients with the liquids: pour the flour mixture into the bowl where you previously put the eggs, milk and oil.
Stir with a spoon.
Don’t worry if small lumps remain — it’s not necessary to overmix the batter.
In fact, the less you stir the better.
Now add the chocolate chips and gently fold them into the batter for a few seconds.Place muffin liners into a muffin tin.
As a guide, pour about two tablespoons of batter into each liner.
If you want them even more indulgent you can add a few chocolate chips on top of each muffin.
Bake at 356°F (180°C) for about 20 – 25 minutes.
To check if they are done do the toothpick test — it should come out completely dry.
Once ready, remove them from the oven and let them cool, preferably on a wire rack.-
Notes
CHOCOLATE MUFFINS WITHOUT BUTTER – QUICK RECIPE
Storage
Muffins can be stored in a closed container for 2 – 3 days.
They can of course be frozen once they are already baked.
Tips
With the same quantities you can prepare a cake in a 8 2/3-inch diameter pan (22 cm); in this case extend the baking time by 10 minutes.
If you are lactose intolerant you can use a plant-based milk alternative instead of cow’s milk.
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What is the container used for muffins called?
The containers in which muffins are usually baked are called liners. Muffin liners are mainly made of greaseproof or parchment paper, which not only makes them eco-friendly but also easy to recycle.
Why is it called “muffin”?
The term “muffin” originates in 1703 from the Old French word “moufflet” which, referring to bread, meant “soft baked food.” Originally, muffin batter was divided into many discs about 3 1/8 inches (8 cm) in diameter, cooked on a griddle, folded in two and filled with butter.
What is the paper for muffins called?
The paper for muffins is called a liner. Muffin liners initially started as small ceramic ramekins suitable for oven baking, but over time paper liners became more practical. The use of simple, easy-to-use materials like paper has made them widely accessible today.
Where should muffins be stored?
The best technique when you have many muffins to store is definitely to freeze them: once cooled to room temperature, place the muffins in a plastic bag and put them in the freezer.
How many kilocalories does a muffin have?
There are 345 calories in a Simple Muffin (1 serving).
What is the difference between a cupcake and a muffin?
There are several differences between muffins and cupcakes not only in appearance but also in composition. Muffins are characterized by a domed shape while cupcakes, besides being smaller, have a flat top and are typically decorated with frostings usually made from butter, cream or cheese.
Why don’t muffins rise?
There are several reasons why muffins may not rise during baking. You may have put the batter into the oven too cold or overfilled the liner. Another reason could be overmixing the batter: remember that muffins are a quick batter, just stir it briefly and it’s fine if there are lumps. Also, muffin batter should be put into the oven immediately and not left to rest: letting it sit can inactivate the leavening agent.
How to prevent muffins from sticking to paper liners?
Use a silicone baking tray, not just paper liners.
What happens if I put too much baking powder in muffins?
If baking powder is used in excess, it can cause the formation of a sort of crunchy crust on the surface of the finished product, which not only affects the appearance but can also impair the soft texture and moist structure of the cake.
How full should I fill the muffin liners?
I recommend using an ice cream scoop (the tool used to make ice cream balls) to fill muffin liners. Liners should not be filled too little but not too much either. Ideally stop about 1/16 inch (about 2 millimeters) from the top of the liner. Cupcakes, however, are usually filled to about 2/3 of the liner so they don’t rise too much and to leave room for frosting.
