Dairy-Free Chocolate Muffins - Moist and tender with the perfect chocolate flavor.
Every since I was a little girl, I remember always having a glass of milk with every meal or even between. Chocolate, vanilla, plain, strawberry, you name it - I loved it!
As an adult, I love trying to different brands of milk: cashew, almond, etc. When I tried the vanilla cashew milk I knew I had to try the chocolate. If you are a fan of dairy milk, you are going to love this kind. It tastes like the same ole milk you had as a kid or as an adult, if you are like me.
Right now you can register and download a coupon for $0.75 off Silk Cashewmilk!
After trying the chocolate cashew milk, I decide to put it to work with making a batch of chocolate muffins. Chocolate can be enjoyed all kind, every day. I love being able to grab a chocolate muffin after I wake up. It always puts me in a great mood. Hey! Everyone loves chocolate, right?
These muffins are perfect if you cannot tolerate dairy, or are taking a break from it. You won't even notice a different in the muffins or in the chocolate milk.
Let's chat about the nerdy science behind these muffins. I will be honest and let you know, I would not make these muffins without chocolate milk. Since the cashew milk already had a great chocolate flavor and color, which transferred straight to the batter. I did not add a lot of extra cocoa powder because the chocolate was almost perfect.
If you are using plain or vanilla milk, the cocoa powder will need to be increased and the flour ratio will change.
- 1 cup Silk Chocolate Cashew Milk or any chocolate milk
- ½ cup oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ tablespoons cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
Preheat oven to 375 degrees. Line a muffin tin with liners. Set aside.
Whisk together the chocolate milk and oil in a large mixing bowl with a whisk. Whisk in the granulated sugar and vanilla extract.
Slowly fold the flour ½ cup at a time with a plastic spatula. Fold in the cocoa powder, salt and baking powder.
Fill the muffin liners ¾ of the way and bake for 17 minutes.
Allow the muffins to cool for 5-10 minutes, then serve.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.
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This conversation is sponsored by Silk. The opinions and text are all mine.