Fall is my absolute favorite time of the year, I look forward to fall all year long, I get so excited when it arrives and sad when it leaves. Just to look forward to it to arrive again one day.
We love having muffins all the time, well usually make a batch one a week and by Thursday the kids have eaten them up.
But gall is when I really love making pumpkin chocolate chip muffins. Though I’ve been allowing myself to just make pumpkin recipes whenever I want them.
Anyways, just as I was about to start making my pumpkin muffins, Nate asked for vanilla muffins while Alycia and harrison asked for death by Chocolate muffins. so i made both, and here is the death by Chocolate muffins.
The recipe is so freaking good, I mean just so good and it works so well with my almond milk now that I can’t have dairy.
Even better, my husband got this silicone cupcake style tray that makes flat whatever you put in it. So it makes these small flat muffins, they are so much easier to make, take up less space when packing lunches and allows me to make more muffins for the family.
Death by Chocolate Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 2 tsp baking powder
- pinch of salt
- 1 1/4 cups nondairy milk
- 1 cup sugar (plus extra for sprinkling on top, if desired)
- 1/3 cup oil or melted vegan butter
- 2 tsp vanilla extract
- 1 cup dairy-free chocolate chips
Directions
Preheat oven to 425 F. Prepare a 12-cup muffin tin paper muffin liners, or grease well so they don’t stick.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
In a separate mixing bowl, combine the nondairy milk, sugar, oil and vanilla extract and stir until sugar is dissolved. Pour into dry mixture and stir to combine. A few small lumps in the batter are okay.
Fold in the chocolate chips.
Divide all of the batter evenly between the 12 muffin cups (it is approx 1/3-1/2 cup of batter per muffin).
Bake in preheated oven for 5 minutes. After 5 minutes, without opening the oven, reduce the temperature to 375 F and bake another 14 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few crumbs clinging to it.
Remove from the oven and let cool in the muffin tin a few minutes, before removing and transferring to a wire rack to cool completely.
