Cannabis Chocolate Muffins are a new recipe that is taking the world by storm. They are made with cannabis cannabutter, which gives them an extra special kick of flavor. This blog post will tell you about all the ingredients that go into cannabis chocolate muffins and how to make them yourself!
What is cannabis chocolate muffins?
So what are these magical treats? Well, they’re delicious little circles full of yumminess mixed into an edible form, often sweetened up or flavored with some sort of syrup or buttery product like cocoa powder and sometimes even a cream cheese type filling!
When you have cannabis chocolate muffins, the dosage is important to consider. For a beginner, one-eighth of an ounce should be enough for two servings and each serving would include about 15 milligrams of THC. So if someone wanted to use more than this amount they might need to go up in their dose by increments depending on how much they usually consume as well as what kind of tolerance level they are at. But for some people with high tolerances or who just want “a lot” it’s best not to overdo it when first starting out so that your body can adjust properly rather than making yourself sick from consuming too much all at once.
Some other great things about cannabis chocolate muffins are that they can be made gluten-free and vegan or in other words flourless and dairy free! The recipe also includes a cannabis substitution of cannabutter which is easy to make with just two ingredients – weed and butter.
- Cannabis cannabutter;
- ½ cup of sugar, or brown sugar;
- ¾ tsp baking powder;
- 100g flour;
- 60ml milk (any kind);
- 40gr cocoa powder (optional: 20 gr white chocolate chips);
- eggs oil and vanilla extract for greasing the pan and enriching the taste of your mixture respectively. For a vegan alternative, you can use vegetable margarine instead of butter and soy milk in place of regular cow’s milk. You may also want to experiment with fruit puree as it will add sweetness without adding any fat that cooking oils would.
- Preheat oven at 180º. Grease a muffin pan with butter and dust it with flour or line the cups of your muffin tin with paper cases if you want to keep an organized kitchen.
- Mix cannabis cannabutter, sugar, cocoa powder, vanilla extract (or any other spice that goes well in chocolate), baking powder, salt, and milk. Beat eggs until they are light yellow and then add them into the mix while stirring vigorously for about two minutes so as to make sure that no lumps will form when cooking later on. Add the dry ingredients little by little mixing constantly so that you can achieve a smooth dough without too much effort. The mixture should be thick enough to stay in the muffin cups.
- Fill each cup with about a tablespoon of batter and bake for 20 minutes or until you see that, on top of each cake there is an air pocket forming. They are ready when they feel light to the touch and a toothpick inserted into one comes out cleanly without any crumbs sticking to it. Let them cool for five minutes before serving them hot from the oven or make ahead by cooling completely and refrigerating up to two days later (just be sure to take care not to leave them sitting at room temperature for more than four hours).
Note: if using vegan substitutes such as coconut oil, be mindful that it melts at around 76 degrees Fahrenheit.
Notes and variations on the recipe
- It is important to use the right size muffin pan. The recipe will not work if you try to make them in larger or smaller pans.
- You can also add green food coloring and hemp seeds before baking for more cannabis like flavor.
- Depending on how much batter there is remaining, I sometimes find it easier to divide it evenly between two batches of 12 muffins rather than using one batch with 24 muffins in it. This way they bake at about the same time (instead of some being done while others are still just starting).
- For cannabutter chocolate chip cookies, use about ¾ cup cannabis butter instead of coconut oil as your base ingredient. Follow all other ingredients directions but increase the amount of cannabis butter to ¾ cup and decrease the granulated sugar by about ½ a cup.
- If you want your muffins to have an extra green color, add in some spinach (instead of just vanilla extract) for an added nutritional boost!
Pros and cons of cannabis chocolate muffins
-makes great morning snacks, and it’s a lot healthier than normal chocolate chip cookies. Also contains less sugar from the cannabutter.
-can’t have too many or you’ll be out of commission for most of the day! (only 12 per serving);
-the side effect of cannabis chocolate muffins is that they will make you hungry. Cannabis can also give people munchies which means they have a greater appetite for food than usual.
Topping options for muffins
-Dried fruit (raisins, cranberries).
Makes 12 cannabis chocolate muffins. Cook time: 20 to 30 minutes.
Preheat oven to 350F. Line 12 regular muffin tins with paper liners and set aside while making the filling. Melt butter over low heat in a small pot until just starting to bubble slightly. Remove from stovetop and stir in chocolate chips until melted into liquid form. Stir together remaining dry ingredients for filling and add them to the cooled buttered chocolate mixture before stirring vigorously to combine. Spread this cannabutter mix evenly among each of your muffin tin’s cavities as much as possible, it will be thick so use an ice cream scooper to help. Bake for 18-20 minutes or just until the center is set, don’t overbake them because they will dry out a bit and lose their fudgy texture. Allow the muffins to cool in the tin before removing them from the pan by running a knife around the edges, then carefully lifting out each one with an offset spatula.