The blog already has a basic muffin recipe – classic vanilla or with any filling. But I decided to dedicate a separate page to this particular recipe, because chocolate muffins with buttermilk are worth it.
Although, in fact, the only difference between this recipe and the basic one is the replacement of 30 g of flour with 20 g of cocoa. The main condition for obtaining a rich color and chocolate flavor is good quality cocoa powder, for example this one.
Chocolate muffins with buttermilk and cocoa are tender with a delicate chocolate flavor, that is, chocoholics may not have enough “chocolate”, but adding chocolate drops to the dough will solve this easily, and you will get double chocolate muffins.
This recipe is from the “very quick for tea” series, and it is also a basic one, meaning that you can use it to make muffins, pies, and cake layers, add various toppings and fillings (in the middle of muffins, for example, or between cake layers) without fear that chocolate will interrupt their flavor.
The dough is very easy to make, and the ingredients are available in almost every fridge. In general, the simplicity and budget-friendly nature of this recipe allows even children to try themselves in the kitchen without the risk of wasting expensive products.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can substitute low-fat unsweetened yogurt or sour cream. Alternatively, you can make homemade buttermilk by adding 1 tbsp of lemon juice or vinegar to the milk (the amount of milk is equal to the amount of buttermilk in the recipe).
The specified number of products makes 12 medium-sized muffins.
Ingredients:
200 ml buttermilk
50 ml odorless vegetable oil
1 egg (can be replaced with 1/2 banana)
150 g sugar
170 g all-purpose flour
20 g cocoa powder
1 tsp. baking soda
a pinch of salt
Mix the dry ingredients (sugar, flour, cocoa powder, baking soda, salt).
Mix the liquid ingredients (buttermilk, oil, egg or 1/2 banana mashed with a fork).
Combine both mixtures, mix with a mixer, spatula or spoon until smooth.
Put the dough into the molds, filling them ⅔ full.
Bake at 180ºC for about 25 minutes, checking for readiness with a toothpick, it should come out dry.
It’s ready! Enjoy delicious, tender, flavorful and, most importantly, natural muffins!
Enjoy your meal!
Chocolate muffins with buttermilk | YellowMixer.com
Print RecipeIngredients
- 200 ml buttermilk
- 50 ml odorless vegetable oil
- 1 egg (can be replaced with 1/2 banana)
- 150 g sugar
- 170 g all-purpose flour
- 20 g cocoa powder
- 1 tsp. baking soda
- a pinch of salt
Instructions
Mix the dry ingredients (sugar, flour, cocoa powder, baking soda, salt).
Mix the liquid ingredients (buttermilk, oil, egg or 1/2 banana mashed with a fork).
Combine both mixtures, mix with a mixer, spatula or spoon until smooth.
Put the dough into the molds, filling them ⅔ full.
Bake at 180ºC for about 25 minutes, checking for readiness with a toothpick, it should come out dry.
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22.09.2023 at 12:42[…] a simple and inexpensive recipe (for example, chocolate muffins with buttermilk) and cook it several times, slightly changing the baking conditions. Which […]