Ini Muffin coklat are super-simple 4-ingredient muffins with a rich and tasty chocolate crumb and they’re ready in di bawah 30 minit.
Saya suka membuat super easy muffins, seperti saya Snickerdoodle Muffins, Muffin Pisang 3 Bahan, Atau Muffin Pisang Lobak Merah, because they are a great, healthy snack for any time of the day and they are perfect as a lunchbox dessert for the kids.
These chocolate muffins are even easier than all of these, taking less time to prepare and with only 5 basic ingredients.
Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!
Suka Resipi Ini?
Tinggalkan komen di bawah atau kunjungi kami Facebook halaman di mana saya membalas (hampir) semua komen, kami Halaman Instagram untuk inspirasi, atau kami Pinterest untuk menyimpan resipi!
Muffin coklat
Ramuan
- 1 ½ cawan Tepung Naik Sendiri - (nota 1)
- ½ cawan Serbuk Koko tanpa gula - (nota 2)
- 1 cawan Gula Perang Lembut - (nota 3)
- 1 ⅓ cawan Susu Soya - penuh lemak (nota 4)
Pilihan
- 1 sudu teh Ekstrak vanila
- ½ cawan Cip Coklat Gelap Bebas Tenusu
- ¼ sudu teh Garam
arahan
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Spray them with cooking oil spray. Set aside.
- In a mixing bowl, whisk self-rising flour, unsweetened cocoa powder, soft brown sugar, and salt—if used. Whisk very well to break up any lumps of soft brown sugar and form a consistent mixture.
- Pour the soy milk and vanilla extract, if used. Whisk to combine and form a smooth muffin batter.
- Untuk muffin yang lebih manis, masukkan cip coklat dan kacau rata.
- Divide the batter evenly into the 12 muffin hole.
- Bakar muffin di rak tengah ketuhar selama 18-22 minit pada suhu 350°F (180°C) sehingga lidi yang dicucuk di tengah muffin keluar bersih.
- Biarkan ia sejuk di atas rak penyejuk.
Nota
Pemakanan
Bahan dan Pengganti
- Tepung Naik Sendiri – Provides structure and leavening in one convenient ingredient. It can be made by combining all-purpose flour with baking powder. For a gluten-free option, use my penukar bebas gluten, tapi jangan lupa serbuk penaik.
- Serbuk Koko tanpa gula – Adds rich chocolate flavor without extra sweetness. Use high-quality cocoa for the best taste.
- Gula Perang Lembut – Provides sweetness and moisture, contributing to the muffins’ soft texture. You can use other sugars like white sugar or coconut sugar, but the muffins will be a bit dry.
- Susu Soya – Adds moisture and helps bind the ingredients. I recommend a full-fat version for the best texture. You can use high-protein soy milk for more proteins.
- Ekstrak vanila – Optional, but enhances the overall flavor profile.
- Cip Coklat Gelap Vegan – Optional addition for extra chocolate flavor and texture.
How to Make Chocolate Muffins
These muffins are a no-fail recipe with my printable recipe card below, but if you like pictures, I’ve included below photos of the key steps.
Satukan bahan-bahan kering dalam mangkuk adunan.
Add the soy milk and stir the batter until smooth.
Add the optional ingredients, like chocolate chips.
Pour the batter in a muffin tray lined with paper cups and bake them for 20 minutes at 350 °F (180 °C).
Petua Membakar Carine
- Sift the cocoa powder to avoid lumps and ensure a smooth batter.
- Jangan terlalu banyak mengadun adunan; stir just until the ingredients are combined to ensure tender muffins.
- Experiment with different mix-ins like chopped nuts, dried fruit, or vegan white chocolate chips for variety.
- For a healthier option, you can reduce the sugar up to 1/2 cup.
- These muffins freeze well. Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw at room temperature or microwave briefly before serving.
is there a way to make this gf?!?
The gluten-free option appears in the recipe note. Enjoy!