Chocolate Chip Muffins
Since you’re making chocolate muffins, I highly recommend you use the best cocoa powder you can get your hands on, such as the dutch-process variety. If you don’t have access to dutch-process cocoa, I suggest using unsweetened cocoa powder. Either will work great for these.
Now, let’s talk about the egg. If you would prefer your muffins without egg, then you can actually omit the egg in this recipe if you wish. I have made these before without the egg and they still turned out great. The egg does offer some more stability and fluffiness though so if you can still add the egg, I suggest you do. These are not dairy free either, the butter in this is crucial. If you have a good quality and trustworthy dairy free butter, perhaps replace the regular butter with that too and swap out the chocolate chips for dairy free chocolate chips.
Last but not least, the chocolate chips! I used the Cadbury dark chocolate chips or you can also add your favourite chocolate chips, mini or regular size. Milk or dark chocolate, the choice is yours! Ready to bake your muffins? Let’s go!
Chocolate Chip Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These are your classic chocolate chip muffins that are rich in chocolate and so delightfully soft! Created in one bowl and no electric beaters, just your spatula, how good is that?
Ingredients
Scale
- 125g unsalted butter, melted
- 1 1/2 cups (225g) plain all purpose flour, or gluten free plain all purpose flour
- 1/2 cup (50g) dutch-process cocoa powder or unsweetened natural cocoa powder
- 1 tsp (15g) baking powder
- 1 tsp (4g) baking soda
- 1/2 tsp instant coffee
- 1/2 cup (110g) raw granulated sugar
- 3/4 cup (190g) unsweetened applesauce, at room temperature
- 3/4 cup (180ml) milk of choice, at room temperature, I use almond milk
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 3/4 cup (140g) dark chocolate chips
Instructions
- Preheat oven to 180ºC (350ºC). Line a 12-hole muffin pan with muffin patty pans, set aside.
- Melt butter first and set aside to cool slightly.
- In a large mixing bowl, sift flour, cocoa, baking powder and baking soda together.
- Stir through coffee and sugar.
- Pour in apple sauce, milk, egg, vanilla and the cooled melted butter. Gently mix together with a spatula or wooden spoon, until a soft and smooth batter forms, ensuring not to over-mix.
- Add chocolate chips and fold through until combined.
- Spoon batter into prepared muffin pan. Filling each 3/4 of the way full.
- Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from oven and cool in pan for 5 minutes.
- Transfer to a wire rack to cool completely.
- Serve and enjoy!
- Store in an airtight container, in the pantry, for 3-4 days.
- Prep Time: 15min
- Cook Time: 20min
