1 1/2 cups all-purpose flour
1/3 cup cocoa powder
2 tsp baking powder
pinch of salt
1 1/4 cups nondairy milk
1 cup sugar
1/3 cup melted vegan butter
2 tsp vanilla extract
1 cup dairy-free chocolate chips (van PIeter Pot)
Heel erg lekker! in mijn siliconen muffinvorm (plakt een beetje, denk dat ze echt eerst helemaal afgekoeld moeten zijn) en in de andere siliconenvorm met de hoorntjes gemaakt. Gaat uitstekend. Chocoladedruppels van PIeter Pot zijn heel lekker hiervoor!
Preheat oven to 210 °C. Prepare a 12-cup muffin tin paper muffin liners, or grease well so they don’t stick.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined.
In a separate mixing bowl, combine the nondairy milk, sugar, butter and vanilla extract and stir until sugar is dissolved. Pour into dry mixture and stir to combine. A few small lumps in the batter are okay.
Fold in the chocolate chips.
Divide all of the batter evenly between the 12 muffin cups (it is approx 1/3-1/2 cup of batter per muffin).
Bake in preheated oven for 5 minutes. After 5 minutes, without opening the oven, reduce the temperature to 190 °C and bake another 14 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs clinging to it.
Remove from the oven and let cool in the muffin tin a few minutes, before removing and transferring to a wire rack to cool completely.