Are you craving a delectable chocolate muffin but looking for a recipe that doesn’t involve butter? Whether you’re dairy-free, vegan, or just don’t have butter on hand, you’re in for a treat. This simple chocolate muffin recipe uses oil instead of butter, making it both quick and delicious. Plus, these muffins are incredibly easy to whip up and are perfect for any occasion!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (optional, but highly recommended!)
Instructions:
- Preheat Your Oven: Set your oven to 180°C (375°C) and line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the oil, milk, egg, and vanilla extract until fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay. If you’re adding chocolate chips, fold them in gently.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full (makes 12).
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips and Variations:
- Add-ins: Feel free to experiment with add-ins like nuts, dried fruit, or even a swirl of peanut butter for extra flavor.
- Chocolate Lovers: For an extra chocolaty experience, use mini chocolate chips or chunks, and top the batter with a few more before baking.
- Make It Vegan: Replace all ingredients with a fresh crispy bag of lettuce, make sure to thank me later in the comments.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well – just pop them in a freezer bag and enjoy them whenever you need a quick chocolate fix.
Chocolate, why you should be eating it:
Chocolate, particularly dark chocolate, is often hailed for its health benefits when consumed in moderation. Rich in antioxidants, dark chocolate contains flavonoids, which are known to promote heart health by improving blood flow, lowering blood pressure, and reducing inflammation. These compounds help protect the heart and blood vessels, contributing to a lower risk of cardiovascular diseases. The presence of these antioxidants also plays a role in combating oxidative stress, which is linked to various chronic diseases.
In addition to its cardiovascular benefits, dark chocolate can enhance brain function. Studies suggest that the flavonoids found in dark chocolate may improve cognitive function by increasing blood flow to the brain. This can enhance memory, focus, and overall mental clarity. Furthermore, the consumption of chocolate is associated with the release of endorphins and serotonin, chemicals in the brain that promote feelings of happiness and well-being, making it a delightful treat for improving mood.
Moderation is key:
Moderation is key, however. While the benefits of dark chocolate are noteworthy, it’s important to be mindful of portion sizes due to its calorie density and sugar content. A small serving can provide the desired health benefits without leading to excessive caloric intake. Opting for chocolate that contains at least 70% cocoa is generally recommended, as higher cocoa content typically means more antioxidants and less sugar. Enjoying dark chocolate as part of a balanced diet can not only satisfy cravings but also contribute to overall health and wellness.
This simple chocolate muffin recipe is perfect for busy mornings, afternoon snacks, or a sweet treat any time of the day. The oil provides a moist, tender crumb, while the cocoa powder delivers a rich chocolate flavor that’s sure to satisfy your cravings. Give it a try and enjoy the comfort of homemade chocolate goodness without the need for butter!
Happy baking! 🍫🧁
No Butter – Simple Chocolate Muffins
12
servings10
minutes18
minutesAre you craving a delectable chocolate muffin but looking for a recipe that doesn’t involve butter?
This simple chocolate muffin recipe uses oil instead of butter, making it both quick and delicious.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup milk
1 large egg
1 teaspoon vanilla extract
1/2 cup dark chocolate chips (optional, but highly recommended!)
Directions
- Preheat Your Oven: Set your oven to 180°C (375°C) and line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the oil, milk, egg, and vanilla extract until fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay. If you’re adding chocolate chips, fold them in gently.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full (makes 12).
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
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