Butter-free chocolate muffins in the batter are a great classic for breakfast and snack time, loved by adults and children alike. This is the recipe I prepared on TV on Canale10 in my cooking show La cucina di Vane.
With this quick and easy recipe you can make soft, fragrant and super-indulgent chocolate muffins, perfect to enjoy at any time of the day.
You only need a few ingredients and simple steps to bring irresistible homemade treats to the table, ideal to make together with little ones as well.
Remember I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM — I’ll be waiting for you, don’t miss it!
You can read all the recipes reproduced on TV HERE and watch all the episodes again on my YouTube Channel or on the Canale10 website, you can watch this episode here.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 10 pieces
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/2 cup granulated sugar
- 5 tbsp sunflower oil
- 1/3 cup milk (A plant-based milk is fine too)
- 1 7/8 cups all-purpose flour
- 3 tbsp unsweetened cocoa powder (Sweetened cocoa is also fine)
- 1 packet baking powder
- 2 oz dark chocolate, finely chopped (Chocolate chips also work)
Steps to prepare the butter-free chocolate muffins
Place the eggs and sugar in a large bowl and whisk with electric beaters until you have a pale, voluminous and frothy mixture.
Add the sunflower oil and the milk, continuing to mix to combine all the liquid ingredients well.Add the all-purpose flour, the unsweetened cocoa and the baking powder, sifting them directly into the bowl. Mix carefully until you obtain a smooth, creamy batter without lumps.
Take the chocolate and chop it finely. Add it to the batter and stir to incorporate.Arrange paper liners in a muffin tin and fill them about two-thirds full with the batter.
Bake the muffins in a static (conventional) oven preheated to 356°F for about 25 minutes, or in an air fryer at 320°F for about 15–20 minutes, checking with a skewer to verify they are done.
Once baked, let the chocolate muffins cool before serving.
… Vane’s tips
You can keep the chocolate muffins under a cake dome for 2–3 days. They are also great for freezing—just warm them slightly before enjoying.
