Olympic Chocolate Muffins
Indulge in these delicious Olympic Chocolate Muffins! 🍫 Perfectly moist and rich, they're a chocolate lover's dream! 🧁
Equipment
- 1 Muffin tin Line with paper liners.
- 2 Mixing bowls One for dry ingredients, one for wet ingredients.
- 1 Whisk For mixing wet ingredients.
- 1 Spoon or spatula For folding in chocolate chips.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Consider using whole wheat flour for added nutrition.
- 0.5 cups unsweetened cocoa powder Opt for a high-quality brand for best results.
- 1 tsp baking soda
- 0.5 cups granulated sugar or sugar alternative Coconut sugar or maple syrup can be used.
Wet Ingredients
- 1 cups dairy-free milk Almond or oat milk are excellent choices.
- 0.5 cups semi-sweet chocolate chips Use dairy-free if needed.
- 2 large eggs
- 1/3 cups vegetable oil
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Mixing Dry Ingredients
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, and sugar.
Mixing Wet Ingredients
- In another bowl, whisk together the dairy-free milk, eggs, vegetable oil, and vanilla extract.
Combining Ingredients
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should remain slightly lumpy.
Adding Chocolate Chips
- Fold in the chocolate chips for an extra burst of flavor.
Baking
- Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 200 | 8g | 3g | 30g |