Coconut Oil Chocolate Muffins
Chocolate Muffins made with coconut oil
Servings 8 large muffins -- maybe up to 9
Cost 5
Ingredients
- 1 cup 4.5 ounces/126 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsweetened cocoa powder plus about a teaspoon** (20 to 28 grams) --natural
- 6 tablespoons sugar
- ⅓ cup miniature or regular size chocolate chips
- 4 tablespoons melted coconut oil** (50 grams)
- 1 large egg room temperature
- ⅔ cup buttermilk room temperature
- ½ teaspoon vanilla
Instructions
- Preheat oven to 400 degrees F. Line 8 or 9 muffin cups with paper liners. If you're making jumbo size muffins, line 4 or 5 cups.
- Mix the flour, baking powder, baking soda and salt together in a bowl. When well mixed, stir in the cocoa powder and sugar. Stir in the chocolate chips.
- In a mixing bowl, whisk together coconut oil and egg. When well mixed, gradually whisk in buttermilk and vanilla. Add the dry mixture to the wet mixture and stir just until blended.
- Divide batter evenly among the muffin cups. It should come up almost to the top of each cup. Bake on center rack for 20 minutes or until the muffins appear set. Let cool in the muffin tin.
Notes
I've always used 28 grams of cocoa powder for this recipe, but depending on what brand and type the volume may vary from a little over ¼ cup to ⅓. I've reduced the volume amount to ¼ cup to be safe. For best results, weigh 28 grams. If you don't have a scale, use the volume amount.
For the coconut oil, I use about 50 grams. If measuring by volume, it's best to melt it, in which case 4 tablespoons melted should be around 50 grams
