Nut-Free Chocolate Muffins
Indulge in the rich, chocolatey goodness of these Nut-Free Chocolate Muffins, a perfect treat for chocoholics and those with nut allergies alike! This quick, 15-minute prep recipe combines cocoa-infused batter, creamy Greek yogurt, and a hint of vanilla for moist, fluffy muffins that bake to perfection in under 20 minutes. Loaded with pockets of melted semi-sweet chocolate chips, these muffins deliver a decadent dessert or snack experience with every bite. Ideal for breakfast, dessert, or as an on-the-go treat, these nut-free delights are as family-friendly as they are allergy-conscious. With no compromise on flavor or texture, these muffins are sure to become a staple in your kitchen. Serve them slightly warm with a cold glass of milk or your favorite hot drink for a comforting and indulgent treat.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 0.5 cup plain Greek yogurt
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 0.5 cup vegetable oil
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution and remove any lumps.
In another bowl, whisk together the granulated sugar, brown sugar, eggs, Greek yogurt, milk, vanilla extract, and vegetable oil until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, gently folding until just combined. Be careful not to overmix, as this can lead to dense muffins.
Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
Enjoy your nut-free chocolate muffins with a glass of milk or your favorite hot beverage.
Nutrition Facts
Calories |
4042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 648.4 g | 236% | |
| Dietary Fiber | 77.7 g | 278% | |
| Total Sugars | 379.7 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 669 mg | 51% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 3543 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
