Soy-Free Chocolate Muffins

Moist, fluffy, and bursting with rich chocolate flavor, these Soy-Free Chocolate Muffins are a game-changer for anyone with soy allergies or looking to avoid soy in their baking. Made with buttermilk, melted butter, and high-quality soy-free chocolate chips, this easy recipe offers a wonderfully tender crumb and indulgent cocoa taste without compromising dietary restrictions. With just 15 minutes of prep time and a short list of pantry staples, these muffins are perfect for breakfast, snacks, or dessert. Plus, their irresistible aroma and decadent chocolatey goodness make them a crowd-pleaser for all ages. Try these soy-free delights today and elevate your homemade muffin game!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cup Cocoa powder
• 0.75 cup Granulated sugar
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 cup Buttermilk
• 0.25 cup Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 1 large Egg
• 0.75 cup Chocolate chips (soy-free)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease them.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 3

In another bowl, whisk together the buttermilk, melted butter, vanilla extract, and the egg until smooth.

Step 4

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.

Step 5

Fold in the soy-free chocolate chips until evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.

Step 8

Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Step 9

Serve the soy-free chocolate muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(924.1g)

Amount per serving	% Daily Value*
Calories	2851.6

Total Fat 119.1g	0%
Saturated Fat 70.6g	0%
Polyunsaturated Fat 2.6g
Cholesterol 375.5mg	0%
Sodium 2274.2mg	0%
Total Carbohydrate 422.7g	0%
Dietary Fiber 31.7g	0%
Total Sugars 235.7g
Protein 53.4g	0%

Vitamin D 180.6IU	0%
Calcium 515.1mg	0%
Iron 20.9mg	0%
Potassium 1702.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 7.2%

Carbs: 56.8%