Notify me of followup comments via e-mail. BAKE at 400 degrees for 7 minutes, reduce … So glad this worked with what you have on hand! You may have put extra flour in unknowingly. Set the pan on a wire rack to cool for 10 minutes. Email the grocery list for this recipe to: Preheat the oven to 400°F (200°C) and position an oven rack in the center of the oven. Replies to my comments Please let us know how your loaf turns out. To attain this perfect texture and flavor, we actually are going to use oil instead of butter here. Hi Michelle! They were very tasty with the perfect amount of sugar. Anyhoo, easy to make! Between their restrained chocolatiness and the fact that we call them muffins rather than cupcakes, it’s really quite easy to convince yourself they’re healthy.–Renee Schettler Rossi. Your email address will not be published. Fold in 1 cup chocolate chips with spatula. Did you weigh the ingredients or did you use cup measures? Tastes like a decadent chocolate cake. I love how they are just a bit sweet but not cupcake gooey sweet. Also, you can use full fat milk, almond milk or soy milk. All In a large bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil, and vanilla until smooth. Tasted better warm and were moist right out of the oven but didn’t care for them once they cooled. More like an old-fashioned sheet cake, if you will. You might also like my One Banana, One Bowl Small-batch Banana Muffins, Pumpkin Streusel Muffins, and Small-batch Cinnamon Apple Crumb Muffins.. I baked for 20 mins. In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Glad this recipe was able to be of service! Preparation. You’re right, these are more on the side of not-too-sweet cocoa muffins as opposed to rich or fudgy chocolate brownies or cake. You may want to try our Chocolate Sour Cream Bundt Cake, which is also made with cocoa but is a much richer recipe. Classic chocolate muffins … Preheat the oven to 400° F. Grease 12 regular or 24 mini muffin tins. And as always, please take a gander at our comment policy before posting. ), though a lot of it will be behind-the-scenes at first. Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached. Hi Emma! Spray the cups or line them with paper muffin cups. They look amazing, taste delicious, and could actually be considered healthy! They make the muffins extra pretty and more chocolate is always a good idea! Maybe I was expecting something different but I thought the taste was a lot like the taste of the unsweetened coco powder I used (Hersey’s). These Best Ever Chocolate Chip Muffins are the perfect sweet treat for breakfast, brunch or snack. Cocoa Muffins Recipe © 2004 Bruce Weinstein and Mark Scarbrough. These Healthy Banana Chocolate Chip Oatmeal Muffins make breakfasttime so much easier! RedRae. Enjoy! I also used kefir instead of milk, hoping it would lead to a richer flavor. Gently rock each muffin back and forth to release it. For those with more restrained chocolate cravings. Doing so usually results in tough, dense, dry muffins that don’t rise above their muffin liners. Tanya, I’m so glad you like them. A healthy alternative to most banana chocolate chip muffins, this one uses oats and substitutes apple sauce instead of cooking oil! Couldn’t get any chocolate from store due to current events, but I did have cocoa, so I landed here on this recipe – WOW! Looking for more small-batch muffins? Gently fold in sour cream until just-combined. Add egg, pumpkin puree, and melted butter, stirring until ingredients are combined. 2 large eggs. Happy Thanksgiving, Sarah! These Flourless Chocolate Chocolate Chip Muffins are going to knock. Remove the muffins from the pan and cool for 5 minutes more on the rack before serving. I baked a good number of muffins but only 5 made it to the camera. Thanks for posting the recipe on the web. These flourless chocolate chip muffins are going to become a favorite in your house! , Do the eggs and sour cream have to be at room temperature, can’t wait to make these with my kids. While these muffins are not health food, they are a much healthier way to have a piece of chocolate “cake” and at the same time keep carbs, calories and saturated fat to a reasonable level. Scoop batter into 12-15 prepared muffin tins. Divide the batter between 12 muffin cups (I use an ice cream scoop). Better-than-bakery chocolate muffins! Bake in the center of the oven until the muffins have risen above the pan and a toothpick inserted into the center comes out clean, about 25 to 30 minutes for standard muffins… Have a picture you'd like to add to your comment? I also add a good amount of chocolate chips to the batter. I can eat one, save one for the next day, and freeze the rest for later. I like them because they’re not very sweet. For the best results, I reccomend that they are room temperature. 1/2 cup canola oil or butter, melted. Your. AMAZING!! 10 Best Chocolate Chip Muffins without Milk Recipes | Yummly The temperature of eggs will also affect the baking time. A Homemade Chocolate Cupcake Recipe or Chocolate Chip Muffins Recipe by Kitchen With Amna. I used vanilla Greek yogurt and they were amazing! Enter your email address and get all of our updates sent to your inbox the moment they're posted. On Monday I turned in my 2-weeks notice to my wonderful, fantastic job of over 4 1/2 years so that I can work full time on Sugar Spun Run. These cocoa muffins, made with flour, sugar, cocoa, eggs, oil, and vanilla, are moist and have a not-too-sweet and in intense cocoa flavor. Sprinkle tops of muffins with remaining chocolate chips. Stir in 1 cup of chocolate chips, being careful not to over-mix. Fill the prepared tins about 3/4 full. Chopped Chocolate versus Chocolate Chips. Super moist and fluffy! Wonderful! As an Amazon Associate I earn from qualifying purchases. I stir 1/2 cup of chocolate chips into the batter and press the remaining ½ cup onto the top of the muffin batter before baking to produce a super tempting display of chocolate on top of each muffin. You can use greek yogurt here. YUM! I was hoping that the vegetable oil would make it moister than it ended up being. Do let us know how they turn out. Tasted very good! I’m not sure how freezing the batter would go, but I know you can freeze the final product. These Easy Chocolate Chip Muffins are just like mom used to make! If storing or freezing the muffins, cool them completely before sealing in an airtight container or in resealable plastic bags. In large bowl, whisk together oil, sugar, and milk. Some chocolate muffins recipes make use of chocolate chips but I wanted a simpler version thus omitting the chips. baking powder. They shouldn’t taste metallic. Better-than-bakery chocolate muffins! 1. Chocolate Chip Muffins (No milk) 35 mins; 13 servings; I have found that an old oven might take longer than the 23 minutes, and a new one might take sooner than the 17 minutes. Don't subscribe 1/2 cup chocolate chips. Just doing what we do. Sprinkle with the remaining chocolate chips. That’s all for today, but if you’re wondering how/if things are going to change around here now that I’m no longer going to be spending 50 hours a week at my day job, they absolutely are (in a good way! I had several recipe requests, and promised everyone I would be posting the recipe soon. vanilla. Fill cupcake liners using a large scoop (approximately 3.5 TB). Line a standard 12-cup muffin pan … … I wanted to make my kids some quick muffins tonight and knew these would make them happy. If you’re not already, you can follow me on Facebook here. In a separate bowl, combine the I wonder if there’s a difference between a “cocoa” muffin and a “chocolate” muffin? I added an additional tablespoon of canola oil to insure against dryness and will make this a permanent addition. Just not what I was looking for in a chocolate muffin. 1. Adapted from Amanda's Cookin' 1 1/2 cups flour. How long should I bake it for? Beat the eggs and Chelsea White Sugar. As with my chocolate cupcake recipe the cocoa powder and chocolate chips (and other ingredients, more on that below) provide more than enough flavor to stand alone. I recommend eating it a day after you make them because then they are moist and flavorful! I quit my job this week. Amy, that is excellent! They look delicious. “But what if the internet explodes?” Zach has rolled his eyes at that question roughly 6 million times so far, but here we are, and as nervous as I seem to be about the stability of the internet, I’m really happy to be here. Would these be okay if I used canola oil instead of mild vegetable oil? If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Grease or line 6 extra large muffin tins or 12-15 medium muffin tins. So, yeah, a few dry lumps in the batter are totally OK here. I didn’t have enough hot cocoa so I used hot chocolate mix but it still worked out! We’ve had crazy chocolate cake, crazy vanilla cake, and no yeast soft pretzels.. It’s time to add chocolate muffins to the mix!. Bake for 20 to … I halved the recipe and made 6 huge muffins. Speaking of which, how do you feel about Facebook Live? Since I started Baking Mischief, I get lots of recipe requests from friends and family, but loudest and most consistent among them has been from my youngest sister, for me to make chocolate chocolate chip muffins. That’s a richer muffin. These muffins are perfect for any and whatever kind of chocolate lover you are. The soft and moist crumb. Read on for tips on how to get soft, fluffy muffins every time, and the key ingredients that make this muffin recipe crafted for perfection. . Tastes lovely. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups. I thought these were very good but came out a little dry. Preheat oven to 375F (190C) and line 18 muffin cups with cupcake liners (or lightly grease and flour). Katey and AnnaJ, so happy you found this recipe! , Hi, Michelle! I used semi-sweet chocolate chips, feel free to replace them with milk chocolate chips or even white chocolate chips. Turned out great and my 2 year old helped me measure ingredients and mix it around. Couldn’t resist to eat them hot ;). I also like that these freeze well. Love when someone is able to tweak a recipe to his or her own pantry and preferences! They are perfect to store in the freezer for a quick and easy breakfast or snack option on the go. You can also subscribe without commenting. I had a chocolate craving and found this cocoa muffins recipe and I will definitely be making them again. Stir in 1 1/2 cup chocolate chips. Full recipe just below the video. I eat 2 with my tea in the morning , I am so glad you enjoyed them so much, Jaci! This recipe was amazing! Sprinkle the remaining ¼ cup chocolate chips over the tops of the muffins. Recipe Variations. Made it with fresh raspberries & the muffins are like dessert! Slight taste of metal. Can I freeze the batter? THANK YOU! You don't want to … © 2019 All rights reserved. . 2. 2 tsp. Double Chocolate Chip Muffins. If I want to bake this Cocoa Muffin in a loaf pan, do I need to reduce the oven temperature? These richly chocolate muffins are made entirely from scratch using cocoa powder and chocolate chips. I’m so happy to hear they were still delicious! I would recommend greek yogurt not just plain yogurt, but you won’t need to add any additional baking soda. Flavor is even better the next day. But they were dry; I only had 1% milk at home. I like using chopped chocolate because they come out more melty than chocolate chips. Oh, cream cheese in the middle! Add the remaining ingredients and mix lightly... Spoon the mixture into the prepared cases. I like these but there is too much baking soda in them. … Your email address will not be published. Best chocolate muffins ever! Am not a fan of this recipe. Mix dry ingredients together in a bowl. Then tell us. I am so glad you enjoyed them so much, Sarah! You can easily warm the eggs by placing them in a bowl of warm water for a few minutes. The extra fat and whole milk will make it more tender and moist. Absolutely, Claire! Sour Cream Chocolate chip Muffins. I’m an emotional melting pot of anxiety, excitement, elation and trepidation right now. I got 15 (after taking several spoons of batter for myself) muffins out of the batch. Preheat the oven to 350°F. Put the chocolate … I’ll publish a post in the future to go into more detail about how this all came to happen (and so quickly), but for now I just wanted to share that fun bit of news with you, and thank you from the bottom of my heart for following along with my blog (or just clicking over to this recipe from Pinterest or Google, I love that, too, you rock). Then enter your email address for our weekly newsletter. . Within the next month or so I’ll be bumping up the number of posts that I’m publishing each week, working on a lot more video, and probably dabbling on Facebook Live. AuthorJulie. The chocolate oatmeal muffins are delicious with or without chocolate chips. Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 of the way full. These turned out way lighter in texture and flavor than a chocolate muffin I made recently. My substitutions: applesauce instead of oil and sea salt caramel chips. bakery muffins, chocolate muffins, homemade muffins, divided (340g) (I use a mix of mini and regular sized chips). Preheat the oven to 375°F. Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Hi Sarah! She loved them. Jessica, we didn’t test it that way, although I’m concerned the resulting muffins would be dry. Stir in the flour mixture with a wooden spoon until moistened. With all ingredients I’ve made 6 large and 4 small muffins. I highly recommend using Dutch Processed cocoa powder, it really amped up the chocolate flavor. Look forward going through your other recipes. Because butter actually has a certain percentage of water in it, it actually can dry out our muffins where oil keeps them soft and moist, but sometimes is necessary to use anyway to attain a desirable flavor. Then life happened and I didn’t get around to editing the photos. I chose these because my wife doesn’t like chocolate muffins or even chocolate chip muffins. 3/4 cup sugar. 1/4 tsp. Hate tons of emails? Perhaps I should have checked sooner than that? If you do have a scale, the milk definitely is a co-conspirator. Method Preheat the oven to 170C, gas 5. 1/2 cup cocoa. The muffins will stay fresh for up to 24 hours at room temperature or up to 2 months in the freezer. I also think these would be good as mini muffins by reducing the baking time to about 10 minutes. Freezing them is great for portion control, especially since my hubby and son aren’t big chocolate eaters and I don’t feel I have to eat up a whole bunch before they go bad. ; Giant Chocolate Muffins (Bakery Style).Double … The bananas, coconut oil and honey keep these muffins super soft and moist. In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt. They’re moist, chocolatey, and delicious. Hi, can’t wait to try this. These richly chocolate muffins are made entirely from scratch using cocoa powder and chocolate chips. This recipe makes use of basic baking ingredients, I am pretty sure you got all them all in your pantry. Margie, am very sorry to hear that. On Monday I turned … salt. I was wrong. Thanks for making this recipe available! As you may be able to tell in the above photos, this chocolate muffin batter isn’t super smooth, it’s a little lumpy, and that’s not just because of the excessive amount of chocolate chips that we’ve stirred into the mix! Have you tried this recipe? What recipe would you like to see made first?! These are just fantastic with a dollop of cream cheese or mascarpone in the middle! Hehe, I was looking for a recipe without chocolate chips as well. Attach it below. Jenny, basically, a cocoa muffin uses cocoa, which adds flavor but no richness, while a chocolate muffin uses melted chocolate (and something to melt that chocolate like butter or cream). Sweet, simple, and from-scratch dessert recipes, June 8, 2017 Updated November 22, 2017 BySam 358 Comments. This post may contain affiliate links. Stir in the sugar. … Method. This is a great recipe for little ones to help make because the muffins mix together in no time. Would it be okay to substitute the sour cream with plain yogurt and baking soda? Chopped chocolate can be substituted with chocolate chips. No flours, no gluten, no refined sugars, no dairy…just simple ingredients making up an amazing muffin! … Can you please let me know how to make them moist for next time? . Hi Alyssa, I would reduce the temperature to 375F and allow for around 45 minutes bake time – be sure and use your cake tester to check for doneness. To me they are a great cake substitute. In a medium bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt. All materials used with permission. I thought the cats and I would enjoy muffins with our morning coffee, and she would make cereal for herself. And glad to see the substitution all worked. They’re entirely from scratch, but only take a few seconds to mix together, and the flavor is better than anything you can get out of a pre-packaged pouch. I added peanuts. I’d never have thought to put a pat of butter on a warm chocolate muffin, but I did as the recipe suggested and it was delicious. 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