Chocolate Muffins

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5 from 3 votes

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www.theconsciousplantkitchen.com

These Chocolate Muffins are super-simple 4-ingredient muffins with a rich and tasty chocolate crumb and they're ready in under 30 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: Muffins

Calories: 184.6kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Self-Rising Flour (note 1)
½ cup Unsweetened Cocoa Powder (note 2)
1 cup Soft Brown Sugar (note 3)
1 ⅓ cup Soy Milk full-fat (note 4)

Optional

US Customary - Metric

Instructions

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.

Notes

Note 1: You can make 1 1/2 cups of self-rising flour with 1 1/2 cups of all-purpose flour + 3 teaspoons of baking powder.

Gluten-free note: swap the flour for 1 cup all-purpose gluten-free flour with added gum, stir in 3 teaspoon baking powder and 1/2 cup almond flour

Note 2: U use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins are too sweet.

Note 3: Soft brown sugar contains more moisture than brown sugar or sugar. It makes the muffins moist. Feel free to swap for any granulated sweetener you love, like coconut sugar or sugar, but the texture won't be as moist.

Note 4: Make sure you use full-fat soy milk for the best texture. You can use almond milk or oat milk, but the muffins are a bit dry with them. If you want to use lower-fat milk, swap 1/3 cup of low-fat plant-based milk for 1/3 cup of light flavor oil (canola oil or light olive oil) or for 1/3 cup of canned coconut cream.

Nutrition