Combine wet and dry ingredients: Add the melted chocolate mixture to the egg and sugar mixture, stirring to combine. Then, sift in the cocoa powder, salt, and baking powder, mixing until everything is fully incorporated. If you like a softer texture, you can add the milk at this stage.
Fill the muffin tin: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. The batter will be thick, but that’s perfectly fine.
Bake: Bake the muffins for 15-18 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Be careful not to overbake as the muffins will continue to cook a little while cooling.
Cool and serve: Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. Serve once cooled, or enjoy them warm with a dollop of whipped cream or a dusting of powdered sugar.
Tips for Serving and Storing:
Serving Ideas: These muffins are perfect on their own or served with a scoop of vanilla ice cream for an extra treat. You can also top them with fresh berries or a drizzle of chocolate ganache.
Storage: Store the muffins in an airtight container at room temperature for up to 3 days. They can also be kept in the refrigerator for up to a week.
Freezing: For longer storage, you can freeze these muffins for up to 2 months. Just wrap each muffin in plastic wrap and place them in a freezer bag. To thaw, leave them at room temperature for an hour or heat in the microwave for a few seconds.
Variants:
Add-ins: Mix in some chopped nuts, such as walnuts or pecans, for added crunch and flavor. You could also add a handful of dried fruit, like cherries or raspberries, to introduce a tart contrast to the rich chocolate.
Vegan Option: To make this recipe vegan, substitute the eggs with flaxseed eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use a dairy-free butter and non-dairy milk option.
Spices: Add a pinch of cinnamon or chili powder for a warm kick, or try a dash of espresso powder for a deeper coffee flavor that enhances the chocolate richness.
FAQ:
Do these muffins taste just like regular chocolate muffins? These flourless chocolate muffins are denser and more fudgy than traditional muffins. They have a rich, intense chocolate flavor that’s closer to a brownie than a cake-like muffin.
Can I make these muffins without cocoa powder? Cocoa powder is an essential ingredient for the depth of flavor in these muffins. If you don’t have cocoa powder, you could substitute with extra melted chocolate, but the flavor may not be as rich.
Are these muffins suitable for someone with gluten intolerance? Yes! Since they are made without any flour, these muffins are naturally gluten-free. However, always check that your ingredients (like baking powder or chocolate) are certified gluten-free to avoid any contamination.
Why are the muffins dense even though there’s no flour? The density comes from the absence of flour, which normally provides structure. The eggs and melted chocolate provide the body, making these muffins more similar to brownies in texture. They are meant to be moist and fudgy.
Can I make these muffins ahead of time? Absolutely! These muffins keep well for a few days and taste even better the next day as the flavors develop. You can also prepare the batter and refrigerate it overnight to bake fresh muffins the next day.
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