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Vivi makes it easy
Flash recipe for delicious chocolate muffins without flour and table sugar
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In the dark and cold season, it just has to be chocolate! Columnist Vivi reveals her ultimate no-flour chocolate muffin recipe.
January is over, now it’s just a matter of getting February behind us equipped with a woolen blanket, woolen socks and woolen jumper. I know there are people who love winter – spoiler: I’m not one of them. I feel like I lament every issue of my column about how awful I find this cold, gloomy time of year, but I can’t help myself either. Every time I think about the months of January and February, nothing special comes to mind. Well, my birthday is in January, but that’s about all I’m looking forward to. Then there is only one motto: persevere and hope that spring will soon be here.
But enough of the whining! What today is about is Chocolate. Chocolate in combination with butter, sugar and almonds. Because if anything can lift my spirits, this is it delicious pastries. And this Lightning Muffinswhich I will present to you in a moment, are simply the epitome of juicy, mushy chocolate cake consistency. I think it’s even better in muffin form because they’re so handy. So get your muffin cups ready, get out the mixing bowls and let’s bake!
Lightning recipe for the best chocolate muffins in the world
Ingredients for 12-14 pieces
- 200 grams of dark chocolate (with 70% cocoa content)
- 200 grams of butter
- 100 grams coconut blossom sugar (alternatively brown sugar)
- 200 grams of almonds (ground)
- ½ packet baking powder
- 1 packet of vanilla sugar
- 1 pinch of salt
- 4 eggs
preparation
- Preheat the oven to 160 degrees top/bottom heat.
- Break the chocolate into pieces and melt together with the butter in a saucepan over a low heat and then allow to cool briefly.
- Place the sugar, almonds, baking powder, vanilla sugar and salt in a mixing bowl and mix together. Then stir in the chocolate-butter mixture and the eggs. If the batter is very liquid, stir in 2 to 3 tablespoons of almonds.
- Line a muffin tin with muffin cups and fill each cup about 2/3 full with chocolate batter. Bake the chocolate muffins in the preheated oven for about 25-30 minutes. Let muffins cool completely. After cooling, the muffins should still be a little sticky on the inside.
Vivi’s top tip
If you like it even more chocolaty, you can add two tablespoons of chocolate drops to the batter. are also delicious Caramel Fudge Chunks. If you are not in such a hurry, you can decorate the cooled chocolate muffins with melted couverture, powdered sugar or a cream cheese frosting.