Uruguayanvegetariangluten-freevia groq
Uruguayan Chocolate Muffins
A sweet Uruguayan twist on a classic muffin recipe. Moist and delicious with a hint of chocolate.
⏱35 min🍽12 servings📊medium
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Ingredients
- ●1 1/2 cups all-purpose flourGluten-free option: use 1 1/2 cups almond flour instead
- ●1 cup granulated sugarCan be substituted with coconut sugar for a low-carb option
- ●1/2 cup unsweetened cocoa powderHigh-quality cocoa powder for best flavor
- ●2 large eggsRoom temperature eggs for best emulsification
- ●1/2 cup milkDairy or non-dairy milk, whichever suits your preference
- ●1/4 cup melted unsalted butterCool slightly before using to avoid scrambling eggs
- ●1 tsp vanilla extractHigh-quality vanilla extract for best flavor
- ●1/4 cup fluffy whipped creamOptional topping for added indulgence
- ●1/2 cup chopped dark chocolateFor garnish or as an added treat
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Instructions
- 1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together flour, sugar, and cocoa powder.
- 3
In a large bowl, whisk together eggs, milk, and melted butter.
- 4
Add vanilla extract and whisk until combined.
- 5
Add dry ingredients to wet ingredients and stir until just combined.
- 6
Divide batter evenly among muffin cups.
- 7
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- 8
Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
- 9
Optional: top with fluffy whipped cream and chopped dark chocolate.