Moist Chocolate Soy Milk Muffins (Easy Microwave Recipe!)
Special and Delicious Chocolate Soy Milk Muffin Recipe using Jeongsim Food Soy Milk
Tired of plain chocolate muffins? Try these unique Chocolate Soy Milk Muffins made with a batter enriched with savory Jeongsim Food soy milk. The combination of sweet chocolate and the subtle nuttiness of soy milk creates a truly special flavor. Best of all, they’re incredibly easy to make in the microwave without an oven, making them a perfect homemade treat!
Muffin Batter Ingredients- 50g Low-gluten Flour (Cake Flour)
- 30g Almond Flour
- 25g Cocoa Powder
- 50g Sugar
- 1g Salt
- 1 Room-temperature Egg
- 20g Vegetable Oil
- 40g Jeongsim Food Soy Milk
- 40g Jeongsim Food Black Soy Bean Soy Milk
- 2g Baking Powder
- A little Vanilla Extract (optional)
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make ‘Chocolate Soy Milk Muffins’, which are full of savory and sweet charm. I’ll guide you step-by-step, starting with preparing the ingredients!
Step 2
The first step in making our muffin batter is to prepare the egg. Please use an egg that has been at room temperature for at least 30 minutes to completely remove its chill. Crack 1 egg into a mixing bowl.
Step 3
Add 1g of salt to the egg.
Step 4
Sprinkle 50g of sugar over the egg and salt. It’s crucial to use room-temperature eggs, as cold eggs can cause the batter to separate when mixing.
Step 5
To eliminate any eggy smell and enhance the aroma of our Chocolate Soy Milk Muffins, let’s add a little vanilla extract. This fragrance pairs wonderfully with chocolate muffins. If you don’t have vanilla extract, you can skip this step.
Step 6
Now, using a whisk, gently mix the egg, salt, sugar, and vanilla extract. Instead of whisking vigorously, lightly mix until frothy. This process itself is the beginning of enjoyable baking!
Step 7
Today’s recipe is special because we’re using only the microwave, no oven needed! Instead of butter, we’ll add 20g of vegetable oil to ensure a moist texture. Using oil makes the muffins especially soft and moist.
Step 8
Add 20g of vegetable oil and mix thoroughly with the whisk again. Even before adding the dry ingredients, the batter already looks glossy, giving us a feeling that these muffins will turn out wonderfully moist!
Step 9
This is a crucial step for the tenderness of your muffins! Sift all the dry ingredients through a fine-mesh sieve. Sifting helps remove any clumps and impurities, resulting in a smoother and more delicious cake.
Step 10
Sift together 50g of low-gluten flour, 25g of cocoa powder, 30g of almond flour, and 2g of baking powder. These ingredients will form the basic structure and flavor of our muffins.
Step 11
Now it’s time to add our secret ingredients for savory flavor: 40g of Jeongsim Food Soy Milk and 40g of Jeongsim Food Black Soy Bean Soy Milk. These two types of soy milk will add an unexpected depth and subtle flavor to the chocolate muffins.
Step 12
Add the sifted dry ingredients and the soy milks to the bowl. First, use a silicone spatula to mix them just until the dry ingredients are incorporated. Be careful not to overmix, as this can make the muffins tough.
Step 13
Now, let’s make our muffins even richer by adding chocolate! Add an appropriate amount of White Callebaut Chocolate and Dark Chocolate. You can adjust the amount of chocolate to your liking, but be mindful that too much might make the batter overly sweet. Aim for a balanced sweetness.
Step 14
Finally, use the silicone spatula to mix everything until the batter is uniform. It’s important to scrape the bottom of the bowl thoroughly to ensure no dry ingredients remain. Our wonderful chocolate batter is now complete! Isn’t it incredibly simple?
Step 15
Shall we prepare to bake the muffins? Place 4 baking cups side-by-side on a plate. When filling the cups with batter, only fill them about 60% full. If you overfill them, the batter might overflow while cooking in the microwave. 60% is the perfect amount!
Step 16
To make the muffins look even more appealing, sprinkle a few more pieces of White Callebaut Chocolate on top after filling with batter. A beautiful cake tastes better too!
Step 17
Now it’s time to bake the muffins using the microwave. Cook for approximately 3 minutes on high power (assuming a 1000W microwave). Cooking time may vary slightly depending on your microwave’s specifications.
Step 18
Wow! In just 3 minutes, the sweet chocolate aroma has filled the entire house. Taking them out of the microwave, the muffins have puffed up beautifully. They look incredibly delicious just by looking at them!
Step 19
I took a closer look at the muffins. The way they’ve puffed up and baked with little chocolate bubbles makes them look even more appetizing. The chocolate chips scattered throughout add to their irresistible appearance.
Step 20
The unique aspect of these muffins is the inclusion of Jeongsim Food Soy Milk and Black Soy Bean Soy Milk. This means they aren’t just overwhelmingly sweet chocolate muffins; they have a wonderful, subtly savory flavor. Combined with the harmony of white and dark chocolate, they achieve a perfectly balanced sweetness that’s not too much.
Step 21
Take a spoonful and you’ll be surprised by the moistness that fills your mouth! The inside is perfectly baked, creating a flawless homemade dessert. I’m genuinely impressed that we can achieve such moist muffins using vegetable oil instead of butter.
Step 22
You too can enjoy wonderful Chocolate Soy Milk Muffins at home without an oven, using just simple ingredients and a microwave! The process is so easy that it would make for lovely memories if you make them with your children. I highly recommend giving them a try!
