No Oven? Make Chocolate Muffins In A Pressure Cooker Today

Baking is an essential cooking method that is used to make a variety of dishes, especially desserts. From cakes and pies to puddings, baking is perfect for every occasion, whether you are looking for a party dessert or just craving something sweet. Muffins are another yummy baked delight that goes well with every meal. From breakfast to an evening snack, these cute bundles of treats can fit everywhere. They're like mini cakes but with a denser and more bread-like texture.

Muffins come in all sorts of flavours, from classic banana to zesty lemon. They can be enjoyed plain, with a dollop of butter, topped with a sweet glaze, or with cream cheese frosting. And for those who are health-conscious, muffins can be made with alternative flours and natural sweeteners, making them a guilt-free indulgence. With their compact size and portable nature, muffins can also be packed in lunch boxes.

Traditionally, muffins are baked in an oven with a temperature range of 375°F to 425°F. But if you don’t have an oven, they can also be prepared in your pressure cooker. The only difference will be in the texture; pressure cooker muffins will be a bit denser than oven-baked ones due to the moist heat and high pressure of the cooker. But its taste is definitely going to steal your heart, and you can prepare all kinds of muffins with it.

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So, here is an easy recipe to make chocolate muffins in a pressure cooker:

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Ingredients: 

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup of granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1 cup of warm water
  • 2 teaspoons of chocolate chips

Method: 

  • In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In another mixing bowl, beat the sugar and vegetable oil together until the mixture is smooth.
  • Add the eggs and vanilla extract to the sugar-oil mixture and beat well.
  • Gradually add the flour mixture to the sugar-oil mixture, alternating with the warm water. Stir until the mixture is smooth and well combined.
  • Take small stainless-steel bowls and grease them well with ghee or butter. If you have aluminium or stainless-steel cupcake moulds, you can use them.
  • Pour the prepared batter inside all the cupcake moulds until it is 3/4 the size of the moulds, and spread some chocolate chips on top.
  • Place the moulds on a thick plate or in a pan, which we use in a pressure cooker. Preheat the pressure cooker without the gasket, without a whistle, and with its lid on for 5 minutes on a medium flame.
  • Open the lid carefully and place the plate that has cupcake moulds on it.
  • Cover it with a thick steel lid and bake for 25–30 minutes, or till the cupcake rises, in the medium flame.
  • Carefully remove the lid and use a toothpick to check if the muffins are done.
  • Remove the pan from the pressure cooker and allow the muffins to cool in the mould for 10–15 minutes.
  • Remove the muffins from the moulds, and your chocolate muffins are ready. Enjoy.