Are all muffins created equal or some are more equal than others? Check out this Chocolate muffin recipe that will be the one that matters!
Course Dessert
Cuisine American, Sugar free recipe
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Ingredients
3medium Eggs
½teaspoonSalt
½cupButtermelted
2tablespoonsHoney or sweetener of choice to taste
1½teaspoonVanilla
½cupCocoa powder
1cupButtermilk or Whole milk
2½cupsFlour
1teaspoonBaking powder
1teaspoonBaking soda
½cupChocolate chips
Instructions
Whisk eggs until light yellow.
Keep on whisking and incorporate salt, melted butter, honey or sweetener of choice then vanilla, cocoa powder and buttermilk.
Whisk in flour. If we have an electric mixer we can save time by throw everything together and let the machine do the hard work but otherwise follow the steps to easily incorporate all the ingredients.
If buttermilk is used, now it is the time to add the baking powder and baking soda. Whisk them quickly in but throughout, 30-60 seconds should do it. Adding baking powder and baking soda earlier will result a reaction between the acid in buttermilk and the baking powder which ruins the fluffiness of our cake.
Quickly pour the batter into the muffin forms and even faster decorate them with chocolate chips if desired.
Place the chocolate muffins into the middle rack of 350°F / 180°C preheated oven until the inner temperature of the cake reaches 208°F / 98°C. Which should happen in 30 – 40 minutes.