Soy-Free Chocolate Muffins
Indulge in the rich, chocolaty goodness of these Soy-Free Chocolate Muffins, a perfect treat for those avoiding soy or simply seeking a wholesome homemade dessert! Made with simple pantry staples like all-purpose flour, cocoa powder, and soy-free chocolate chips, these muffins boast a moist and fluffy texture thanks to the combination of buttermilk and melted butter. Quick and easy to prepare in just 35 minutes, this recipe is perfect for busy mornings, after-school snacks, or satisfying your chocolate cravings at any time. Plus, the gentle sweetness and deep chocolate flavor make them a crowd-pleaser for kids and adults alike. Enjoy them warm from the oven or store extras for a grab-and-go treat throughout the week!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Cocoa powder
- 0.75 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.75 cup Chocolate chips (soy-free)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease them.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the buttermilk, melted butter, vanilla extract, and the egg until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the soy-free chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18 to 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 muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve the soy-free chocolate muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 422.7 g | 154% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 235.7 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 515 mg | 40% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1702 mg | 36% | |
*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.
