Estes Muffins de chocolate are super-simple 4-ingredient muffins with a rich and tasty chocolate crumb and they’re ready in menos de 30 minutos.
Eu amo fazer super easy muffins, like my Muffins Snickerdoodle, Muffins de banana com 3 ingredientes, ou Banana Carrot Muffins, 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.
Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!
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Muffins de chocolate
Ingredientes
- 1 ½ xícara Farinha Auto-Crescente - (nota 1)
- ½ xícara Cacau em pó sem açúcar - (nota 2)
- 1 xícara Açúcar Mascavo Suave - (nota 3)
- 1⅓ xícara Leite De Soja - full-fat (note 4)
Opcional
- 1 colher de chá de extrato de baunilha
- ½ xícara Gotas de chocolate amargo sem lactose
- ¼ colher de chá sal
Instruções
- 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.
- For sweeter muffins, fold in chocolate chips and stir to incorporate evenly.
- Divide the batter evenly into the 12 muffin hole.
- Bake the muffins on the center rack of the oven for 18-22 minutes at 350°F (180°C) until a toothpick inserted in the center of the muffins comes out clean.
- Let them cool down on a cooling rack.
Notas
Nutrição
Ingredientes e Substituições
- Farinha Auto-Crescente – 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 conversor sem glúten, Mas não se esqueça do fermento em pó.
- Cacau em pó sem açúcar – Adds rich chocolate flavor without extra sweetness. Use high-quality cocoa for the best taste.
- Açúcar Mascavo Suave – 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.
- Leite De Soja – 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.
- de extrato de baunilha – Optional, but enhances the overall flavor profile.
- Gotas de chocolate amargo veganas – 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.
Combine the dry ingredients in a mixing bowl.
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).
Dicas de confeitaria da Carine
- Sift the cocoa powder to avoid lumps and ensure a smooth batter.
- Não misture demais a massa; 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.
Can you swop milk for full fat cows milk?
Certo!
But you are a french speaker !!! 🙂
Hello from France and thank you for all your recipes !!! :):)
Yes, I am! Born and raised in East of France for 24 years. Merci de me suivre ici, a bientot.
Where to you find “soft brown sugar”? Your link takes me to Thai curry paste, nothing about Soft Brown Sugar
Obrigado
Oi,
Is there a gluten free option?
Yes, use my gluten-free converter AQUI to make these gluten-free.
Thanks for spotting the link issue. Soft brown sugar is also called light brown sugar, here’s the correct link nelas.
Amazing! Best egg free recipe I’ve ever tried! Follow the directions and this recipe produces the best chocolate chocolate chip cupcakes! “Optional” ingredients make it perfect!
Thank you so much for this lovely comment!
I used full fat milk (as I am not vegan and full fat is better for you with cows milk anyway) and they tasted good. Had I had oat milk on the house I would have used that though.
Obrigado !
SO easy to mess around with this recipe since you added so many helpful tips. I used 1/3 cup of regular flour, the rest coconut flour. Threw in the baking powder to ensure they rose. Used turbinado sugar, coconut milk, and had to even add a little water at the end just to thin the batter out & made them into mini muffins.
sounds great, I’ll try it.
Thank you! Coconut flour contains 4 times more fiber than flour, that’s probably why you needed some water to thin out the batter, but so happy you like them this way.
there is still too many carbs. what else can be substituted for the soft brown sugar, other than plain sugar or coconut sugar?
You can swap for a zero carb granulated sweetener like allulose, or Brown erythritol blends. Coconut sugar works too but it won’t decrease the carbs.
looks delicious
Can you use other plant milk like oat milk or just soya
Any milk works
Hi, I would like to substitute bread flour for APF for its protein content. can we use bread flour for this recipe? If so, what is the substitute quantity?
Bread flour usually makes my muffins hard.
I am not sure what’s bread flour – it’s not sold in my country, New Zealand. But any flour high in protein soak up moisture and makes baked goods dry and hard. You need to change other parameter like increasing oil or milk, but it’s a new recipe to develop based on your flour choice.