Dairy-Free Chocolate Chip Muffins

Dairy-Free Chocolate Chip Muffins
What seems like a very long time ago now, I used to buy a breakfast sandwich and chocolate chip muffin to go with my latte, on my way to my job as a stock broker’s assistant.  Since I had to start work at 6:30am some days, I didn’t want to take any extra time away from sleeping to make breakfast at home.  Although probably not the healthiest thing I could have eaten, those muffins were delicious; I have never forgotten the slightly crispy tops and melty chocolate chips, and have tried several times to (unsuccessfully) recreate them at home.

Happily, however, I accidentally ended up recreating them recently when I adapted a recipe from the jovial website for einkorn blueberry muffins.  For some reason, these are even better when made with coconut milk and coconut oil, instead of the buttermilk and butter as in the original recipe.  The crumb is very rich, tender and buttery, although there isn’t really a lot of oil in these.  Another thing I like about these muffins is that they aren’t loaded with sugar, although they taste sweet enough, which allows the flavours of the other ingredients to come through.

Dairy-Free Chocolate Chip Muffins
makes 12 regular-sized muffins

Ingredients:

2 large eggs
½ cup (100 g) sugar
1 cup (220 g) coconut milk
1/2 teaspoon lemon juice
2 cups (240 g) all-purpose einkorn flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
3/4 cup chocolate chips
6 tablespoons (84 g) coconut oil, melted and cooled

Instructions:

Preheat oven to 375°F

Beat the eggs and sugar together in the bowl of a stand mixer, or large mixing bowl with whisk or electric beaters, until creamy and light. Add the coconut milk and lemon juice, and beat again until well blended. Add the dry ingredients gradually, except for the chocolate chips. When all the flour mixture has been added and is well mixed, add the melted coconut oil, blend again, and then gently stir in the chocolate chips.

Scoop into a lined muffin tin and bake for about 30 minutes, until tops of muffins are golden brown.

*Note – if making these with regular all-purpose wheat flour, you may need to decrease the amount a bit, since modern wheat flour absorbs fats and liquids more readily than einkorn flour does.

Printable Version:

Dairy-Free Chocolate Chip Muffins

makes 12 regular-sized muffins

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 large eggs
  • ½ cup (100 g) sugar
  • 1 cup (220 g) coconut milk
  • 1/2 teaspoon lemon juice
  • 2 cups (240 g) all-purpose einkorn flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 3/4 cup chocolate chips
  • 6 tablespoons (84 g) coconut oil, melted and cooled

Instructions

  1. Preheat oven to 375°F.

  2. Beat the eggs and sugar together in the bowl of a stand mixer, or large mixing bowl with whisk or electric beaters, until creamy and light.
  3. Add the coconut milk and lemon juice, and beat again until well blended.

  4. Add the dry ingredients gradually, except for the chocolate chips.

  5. When all the flour mixture has been added and is well blended, add the melted coconut oil, mix again, and then gently stir in the chocolate chips.

  6. Scoop into a lined muffin tin and bake for about 30 minutes, until tops of muffins are golden brown.

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