Description
Moist and rich chocolate muffins packed with hidden vegetables like zucchini or carrot for extra nutrition, making them a perfect healthy breakfast or snack option that delights both kids and adults.
Ingredients
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- ½ cup (100 g) sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 egg
- ½ cup (120 ml) milk
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup grated zucchini or carrot (finely grated)
- ¼ cup chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Combine Wet Ingredients: In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined and smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined; do not overmix to keep muffins tender.
- Add Vegetables and Chocolate Chips: Fold in the finely grated zucchini or carrot along with the chocolate chips carefully to evenly distribute without overworking the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter to avoid tough muffins; mix just until the ingredients are combined.
- Use finely grated vegetables to ensure the muffins remain moist without large chunks.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
