Choco nut muffins are a delicious and easy-to-make treat that can be enjoyed by everyone. Whether you are looking for a quick snack or breakfast on the go, these eggless choco nut muffins are the perfect choice. With just a few simple ingredients, you can whip up a batch of these delicious treats in no time. Enjoy the rich flavor of chocolate and crunchy nuts in every bite!
Trust me these Choco nut muffins taste exactly like the ones that you get from a coffee shop. Give this recipe a try. They are so easy to make. There are no tedious steps like creaming butter or folding the dry ingredients. It is a foolproof recipe that anybody can follow. It is all about mixing your wet ingredients with the dry ones.
Things to note for perfect Choco nut Muffins:
Ingredients at room temperature: It is important to know that all the ingredients that you use for the muffin batter must be at room temperature. If the milk is cold and the oil is at room temperature, it wouldn't emulsify. (it will be difficult to mix all the liquid ingredients.)
Overmixing the batter: Once you pour in liquid ingredients into the dry ingredients, just mix lightly to combine the mixture to remove lumps, otherwise, the muffins will be tough and not soft.
Baking time: The time required to bake muffins in my oven is 20 minutes. This varies from oven to oven, so keep an eye on them while baking.
Choco nut Muffins Makes: 6 large or 10 mini muffins
Ingredients:
Flour - 1 1/4 cups (1.25 cups)
Cocoa Powder - 1/4 cup
Sugar - 3/4 cup
Baking Powder - 1/4 tsp.
Baking soda - 3/4 tsp.
Salt - 1/4 tsp.
Milk - 3/4 cup
Vegetable Oil - 1/3 cup
Vanilla - 1 tsp.
Vinegar - 1 tsp.
Nuts (chopped into small bits) - 1/2 cup
Chocolate chips - 2 tbsp.
Flour for coating - 1 tsp.
Method:
Take 3/4 cup of room temperature milk and add vinegar to it. Mix well and set it aside for 10 minutes.
Preheat the oven to 180 degrees Celsius and line a 6-cup muffin tray with muffin liners. If not using liners, grease the cups using butter or oil.
In a mixing bowl, sift together flour, cocoa powder baking powder, baking soda, and salt.
Now to the milk mixture, add oil, sugar, and vanilla extract. Using a hand or electric whisk, mix this mixture until the sugar is dissolved and the milk and oil are emulsified. (mixed well)
Add this liquid mixture to the dry ingredients and lightly mix to form a lump-free batter. Now reserve about 2 tbsp. of chopped nuts and coat the remaining nuts with 1 tsp. of flour. Add the coated nuts to the batter and gently mix the batter.
Using an ice cream scoop or a large spoon, fill about 3/4th of each muffin liner with the batter.
Sprinkle nuts and chocolate chips on each muffin and gently tap the muffin tray to remove trapped air. Bake the muffins in a preheated oven at 180 degrees Celsius for 18 - 20 minutes or until golden brown and when a toothpick is inserted comes out clean.
Once baked, let the muffins cool down for 5 to 10 minutes before removing them from the tray. (if you haven't used muffin liners, then let the muffins completely cool before removing them from the tray).
Enjoy these sweet and tasty muffins with a cup of tea or coffee.
You can store the muffins in an airtight container for up to 3 days.
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