Chocolate Muffin

To make chocolate muffins from scratch, start by preheating your oven to 150 degrees Celsius. In one bowl, mix together the wet ingredients: 2 eggs, 120 mL of evaporated milk, 120 mL of vegetable oil, and a dash of banana flavor. In another bowl, combine the dry ingredients: 240 g of all-purpose flour, 50 g of unsweetened cocoa powder, 30 g of sugar, 5 tsp of baking powder, and 5 tsp of baking soda. Gradually add the dry mixture to the wet mixture, stirring until just combined. Pour the batter into muffin tins, add your favorite toppings, and bake for about 20 minutes or until a toothpick inserted comes out clean.

No, these chocolate muffins are not suitable for a vegan diet as they contain eggs and evaporated milk. However, you can substitute the eggs with flaxseed meal or applesauce and use a plant-based milk alternative to make them vegan-friendly.

If you don't have evaporated milk on hand, you can substitute it with an equal amount of whole milk or a non-dairy milk like almond or soy milk. For a richer flavor, you can also use coconut milk or a mixture of milk and cream.

To store leftover chocolate muffins, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing them; just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag.

Chocolate muffins pair wonderfully with a variety of toppings. You can sprinkle nonpareils on top before baking for a fun look, or add chocolate chips, nuts, or dried fruit for extra flavor and texture. A dollop of whipped cream or a scoop of ice cream also makes for a delicious treat!