Refined Sugar-Free Bakery Style Brioche Chocolate Chip Muffins
Eggless. Nut-free. Easily made dairy-free and vegan. These deliciously mouthwatering, high-dome muffins have the most soft + tender crumb with a golden crispness around the edges. So perfect slathered in softened butter. Since there is zero refined sugar in the muffins, the sweet, chocolaty flavor of the Pascha 55% chocolate chips is enhanced even more. See in the notes section why I used dairy milk in this recipe.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
9
Serves: 12
Ingredients
- 2.25 cups2.25 cups2.25 cups Milk, I used 2% organic dairy milk, however, you will get the same results with unsweetened vanilla almond milk or oat milk
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 10 Tbsp10 Tbsp10 Tbsp Plant Based Butter, Melted in microwave; cooled 2-3 minutes before adding to bowl, plus more for spreading on muffins
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 3 cups3 cups3 cups All Purpose Flour
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 8.8 oz8.8 oz8.8 oz Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips, 1 bag; mix 1 1/3 cups into batter and reserve 1/4 cup for topping muffins before baking
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400°. Line 12 cup, nonstick muffin pan with paper liners. Lightly mist paper liners with nonstick spray; set aside.
- Combine milk and vinegar in small bowl; allow to sit 10 minutes.
- In large bowl, stir to combine melted butter, milk mixture and vanilla extract.
- In medium bowl, whisk to combine flour, baking powder, baking soda and salt.
- Add dry mixture to bowl with wet mixture; stir to combine. (Note: Once you’ve added the flour mixture, you will see that the butter has slightly solidified in a thin layer at the top. As you’re stirring, you’ll see some small flecks of solidified butter that remain, which helps to enhance the soft interior texture, once baked).
- Stir in 1 1/3 cups chocolate chips.
- Spoon batter into prepared muffin cups, slightly over-filling each one. Dot tops with 4-5 remaining chocolate chips.
- Bake at 400° for 7 minutes. Reduce oven temperature to 350°; bake an additional 23 minutes.
- Cool in pan 20 minutes before removing to wire rack to continue cooling. Serve with softened butter. Leftover muffins can be stored in an airtight container at room temperature for 2 days (muffins can also be individually wrapped and frozen for up to 2 months).
Notes
I made these muffins with 2% organic dairy milk since my son, with a dairy allergy, passed his doctors’ in-office “baked milk” challenge, so now he has to consume “baked milk” at least 3-4+ times per week. What passing the “baked milk” challenge means is, the dairy milk needs to be added to a baked good (muffins are the easiest) that must be baked for at least 30 minutes at a minimum of 350 degrees. I have made this recipe with unsweetened vanilla almond milk and oat milk with the same results. Other plant-based milks should work as a substitute for the dairy milk to make recipe dairy-free and vegan.
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My Notes:
About This Recipe
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Baked Goods Breakfast Cupcakes & Muffins Desserts Egg Free Nightshade Free Pescetarian Shellfish Free Snacks Vegetarian| This is our estimate based on online research. | |
| Calories: | 362 |
| Fat: | 18 g |
| Carbohydrates: | 40 g |
| Protein: | 7 g |
| Cholesterol: | 7 g |
| Sodium: | 377 mg |
| Fiber: | 2 g |
| Sugars: | 12 g |
| Calculated per serving. | |
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