Are you ready to elevate your baking game with a delightful twist? These Beetroot Chocolate Muffins with Chocolate Chips are not only a feast for the eyes but also a surprise for your taste buds! Imagine sinking your teeth into a moist, rich chocolate muffin, only to discover the hidden health benefits of beetroot. Packed with nutrients and a touch of sweetness, these muffins are perfect for breakfast, a snack, or even dessert. Trust us, once you try them, you’ll be hooked! Dive into this recipe and uncover the secret to baking a treat that’s as delicious as it is nutritious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cooked beetroot, pureed
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a little oil to prevent sticking.
- In a large mixing bowl, combine the pureed beetroot, sugar, and vegetable oil. Whisk together until the mixture is smooth and well combined.
- Add the eggs to the beetroot mixture, one at a time, whisking well after each addition to ensure they are fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This will help to aerate the dry ingredients and remove any lumps.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chocolate chips until they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter. This will allow room for the muffins to rise as they bake.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Beetroot Chocolate Muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Choose Fresh Beetroot: For the best flavor and nutrition, use fresh, vibrant beetroot. You can roast or steam it before pureeing for a deeper taste.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins.
- Adjust Sweetness: If you prefer a less sweet muffin, feel free to reduce the sugar slightly. The natural sweetness of beetroot can balance it out.
- Add Texture: Consider adding chopped nuts or seeds along with the chocolate chips for an extra crunch.
- Check for Doneness: Ovens vary, so keep an eye on your muffins. Start checking them at the 18-minute mark to avoid overbaking.
- Experiment with Flavors: Spice it up by adding a pinch of cinnamon or vanilla extract to enhance the flavor profile.
- Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer-lasting enjoyment.
- Serve Warm: These muffins are best enjoyed warm, so pop them in the microwave for a few seconds before serving for that fresh-baked taste.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 35mg
