Adult-Friendly Healthy Homemade Chocolate Muffins
Deliciously Not-Too-Sweet Chocolate Muffins for Adults
Introducing a homemade chocolate muffin recipe designed for adults, with a balanced sweetness that pairs perfectly with coffee or tea. Enjoy the deep, rich chocolate flavor.
Muffin Batter Ingredients- 100g softened butter (at room temperature)
- 3 Tbsp vegetable oil (e.g., canola oil, grapeseed oil)
- 2 fresh eggs (at room temperature)
- 2-3 drops vanilla extract (to mask egg scent)
- 250g cake flour
- 1.5 tsp baking powder
- 6 tsp unsweetened cocoa powder
Sweetness & Flavor Adjustment Ingredients- 120g brown sugar
- A pinch of salt (very small amount)
- 2 tsp corn syrup or liquid sweetener (for moisture and shine)
- 120g brown sugar
- A pinch of salt (very small amount)
- 2 tsp corn syrup or liquid sweetener (for moisture and shine)
Cooking Instructions
Step 1
In a large bowl, place the softened butter (left at room temperature until pliable) and cream it vigorously with a whisk or electric mixer until it reaches a mayonnaise-like consistency. Once the butter is creamed, add the brown sugar and a tiny pinch of salt. Continue mixing vigorously until well combined.
Step 2
After thoroughly mixing the sugar until its granular texture is mostly gone, add the vegetable oil and mix until just combined. Ensure the oil is fully incorporated without separating.
Step 3
Add the 2 room-temperature eggs, which have been gently warmed beforehand, to the mixture and mix them in thoroughly. Once the eggs are fully incorporated and emulsified with the batter, add 2-3 drops of vanilla extract to eliminate any eggy smell. If you don’t have vanilla extract, a splash of lemon juice, vanilla powder, or rum can be used as alternatives. After mixing evenly, incorporate the corn syrup (or liquid sweetener) and stir until fully blended.
Step 4
Sift the cake flour and baking powder directly into the bowl. Also, sift in the cocoa powder. (Note: The ‘Bongsik’ cocoa powder used here is unsweetened. For a more intense chocolate flavor, you can add more cocoa powder or cacao powder.)
Step 5
Gently fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined and no streaks of flour remain. Be careful not to overmix. If the batter seems too stiff, you can add a tablespoon or two of water or milk to achieve a softer consistency.
Step 6
This time, instead of standard muffin liners, I tried using silicone molds. Fill each mold about 80% full, leaving room for the muffins to rise. After filling the molds, gently tap them on the counter to release any large air bubbles. Bake in a preheated oven at 170°C (340°F) for approximately 30-35 minutes. Oven temperatures can vary, so keep an eye on the muffins and remove them when a toothpick inserted into the center comes out clean.
