Decadent Chocolate Muffins

Decadent Chocolate Muffins

Decadent Chocolate Muffins

These are super healthy and taste extraordinary! They’re moist and has a very chocolate-rich center in the middle. Everyone in my family loved them. And these could be last-minute Valentine’s day baked goods because it only takes 40 minutes and 2 bowls to make these fabulous muffins.
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This recipe makes 24 medium muffins or 12 medium muffins and 6 gigantic muffins (those are seriously my life!), but you can half the recipe to make just 12 medium muffins. I used buttermilk, but that can be replaced with sour cream or Greek yogurt. Or you can make your own buttermilk by adding a few tablespoons of lemon or vinegar in milk and letting it rest for 5 minutes before using. And no applesauce in hand? Replace it with mashed bananas! I love how tweak-able this recipe is and how the result still stays delicious. Think I’m going to make them again today…

First step? Measure your flour and remove 2 tbsp. of flour and replace it with 2 tbsp. of cornstarch. Then mix it with the baking soda, cocoa powder, and chocolate chips.

In another large bowl, whisk together the eggs and buttermilk (or Greek yogurt or sour cream),then mix in the melted coconut oil, vanilla extract, cane sugar, and applesauce (or mashed bananas!).

Combine the dry ingredients into the wet mixture and mix until smooth.
Decadent Chocolate Muffins

Separate the batter into 24 greased muffin tins, or 12 greased muffin tins and 6 gigantic muffin tins. Don’t use cupcake liners because the muffin will stick to the paper. Bake for 20 to 25 minutes in a preheated 175 °C (350 °F) oven until an inserted toothpick comes out clean. Let the muffins rest for 5 minutes before removing. Eat warm or store in an airtight container for 4 days.
Decadent Chocolate Muffins

Decadent Chocolate Muffins

  • Servings: 24
  • Difficulty: Easy
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An easy recipe that will result in delicious, moist and of course chocolate-rich muffins! Makes 24 medium muffins or 12 medium muffins and 6 gigantic muffins.

Ingredients:
2 cups white flour, minus 2 tbsp. flour
2  tbsp. cornstarch
1 tsp. baking soda
1 cup chocolate chips
8 tbsp. cocoa powder
2 large eggs, room temperature
1 cup buttermilk (Greek yogurt or sour cream works well too)
1/2 cup (105 g) melted coconut oil, a bit cooled
1 tbsp. vanilla extract
1/2 cup cane sugar
1  1/2 cup applesauce (or 2 cups mashed bananas)

Instructions:

  1. Preheat oven to 175 °C (350 °F). Grease 24 muffin tins or 12 muffins tins and 6 gigantic muffin tins with butter or coconut oil.
  2. In a medium bowl, mix together the flour, cornstarch, baking soda, chocolate chips, and cocoa powder.
  3. In a large bowl, whisk the eggs and buttermilk (or Greek yogurt or sour cream). Add in the coconut oil, vanilla extract, sugar and applesauce (or mashed bananas).
  4. Stir the dry ingredients into the wet mixture until smooth. Divide equally among the muffin tins and bake for 20 to 25 minutes. When an inserted toothpick comes out clean, they are ready.
  5. Let the muffins cool down in the muffin tins for 5 minutes before removing and placing on a metal rack. Eat warm or store in an airtight container for up to 4 days.

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