No Butter! Chocolate Muffins Ready for the Oven in 5 Minutes

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No Butter! Chocolate Muffins Ready for the Oven in 5 Minutes

Dessert · Dessert · European30 min(Prep 5 min + Cook 25 min) · 420 kcal per serving · 4 servings · Easy

Easy chocolate muffins made with rice bran oil instead of butter, mixed in just one bowl. Cleanup is easy and the cost is low, yet they turn out fluffy and richly flavored. They're packed with coarsely chopped chunks of chocolate bar, and topping them with melted white chocolate and freeze-dried raspberries makes them perfect for Valentine's Day.

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はるあん48 recipes · 454 cooked

Instructions

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  1. Measure and add 80g white sugar, 150g cake flour, 20g pure cocoa powder, and the baking powder into a bowl in that order. There is no need to sift the cake flour.Uses: White sugar, Cake flour, Pure cocoa powder, Baking powder~3 minWatch the video from 1:28
  2. Using a whisk, poke and press through the dry ingredients to break up any lumps while slowly mixing everything together. Eliminate any clumps of sugar, cocoa, and flour so the mixture looks as if it had been sifted.Uses: White sugar, Cake flour, Pure cocoa powder, Baking powder~2 minWatch the video from 3:13
  3. Add 50g rice bran oil and 50g milk to the same bowl. Use an oil with no color or aroma.Uses: Rice bran oil, Milk~1 minWatch the video from 4:04
  4. Crack in the egg, press the whisk against it to break it up, then mix slowly with large circular strokes.Uses: Egg~2 minWatch the video from 4:57
  5. Switch from the whisk to a rubber spatula, scoop from the bottom and lift, folding the batter with a cutting motion. Once almost no floury texture remains, the batter is done.~2 minWatch the video from 5:34
  6. Place the chocolate bar on a thin cutting board, set the knife on a narrow section, and press down with your body weight to break it into coarse pieces. If the pieces are large, cut into them randomly from above. Stop while the chunks are still roughly and generously sized.Uses: Chocolate bar~3 minWatch the video from 6:13
  7. Add the chopped chocolate to the batter and fold it in gently with a rubber spatula until evenly distributed throughout.Uses: Chocolate bar~1 minWatch the video from 8:06
  8. Preheat the oven to 170°C. Line up 4 muffin cups (such as gathered cupcake molds) on a baking tray.Watch the video from 8:30
  9. Scoop the batter with an ice cream disher, put an equal amount into each muffin cup, transfer to the baking tray, and bake in the oven at 170°C.~25 minWatch the video from 9:16
  10. While they bake, boil water in a small saucepan, break the white chocolate into a bowl, and melt it in a hot water bath.Uses: White chocolate~5 minWatch the video from 12:01
  11. When they are done, insert a bamboo skewer or toothpick into the center; if nothing comes out or only a few crumbs of batter cling to it, they are baked through. Remove the melted white chocolate from the hot water bath and let it cool, stirring, until it thickens slightly.Uses: White chocolateWatch the video from 12:45
  12. Working over a sheet of parchment paper, pour the white chocolate over the muffins and scatter the dried raspberries over the center.Uses: White chocolate, Dried raspberriesWatch the video from 13:28

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