column
Vivi makes it easy
Quick recipe for delicious chocolate muffins without flour and table sugar
© Pixel Shot / Adobe Stock
In the dark and cold season it simply has to be chocolate! Columnist Vivi reveals her ultimate quick recipe for chocolate muffins without any flour.
January is over, now it’s time to get through February equipped with a wool blanket, wool socks and a wool sweater. I know there are people who love winter – spoiler: I’m not one of them. I feel like I spend every edition of my column complaining about how terrible I find this cold, gloomy time of year, but I also can’t help it. 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 all I’m looking forward to. Then there is only one motto: get through it and hope that spring will soon be here.
But enough whining! What today is supposed to be about is Chocolate. Chocolate combined with butter, sugar and almonds. Because if there’s anything that can lift my mood, this is it delicious pastries. And this Lightning muffinswhich I’m about to introduce to you, are simply the epitome of juicy, squishy chocolate cake consistency. I think it’s even better in muffin form because they’re so handy. So get your muffin cases ready, get out the mixing bowls and let’s bake!
Quick 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 almonds (ground)
- ½ packet of 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 it together with the butter in a saucepan over a low heat and then let it cool briefly.
- Place sugar, almonds, baking powder, vanilla sugar and salt in a mixing bowl and mix. Then stir in the chocolate-butter mixture and the eggs. If the dough 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. Allow muffins to 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 an additional two tablespoons of chocolate drops to the dough. Also delicious Caramel fudge pieces. If you’re not in a hurry, you can then decorate the cooled chocolate muffins with melted couverture, powdered sugar or a cream cheese frosting.