Chocolate muffins with cocoa

Name: Chocolate muffins with cocoa
Total time: 45 min
Yield: 12
Ingredients: 200 g flour; 2 tsp baking powder; 160 g sugar; 1/2 tsp soda; 150 g melted butter; 2 eggs; 170 ml milk; 2 Art. l. cocoa; a pinch of salt; lemon zest, powdered sugar

Cookinero 7 Jan 2023

16790

When you want something tasty and "quick", make chocolate muffins with cocoa according to this recipe. Despite its simplicity, the result is liked by everyone who has read it. And, you must admit, who and for what reason can be disappointed with chocolate pastries, which already with their aroma makes you completely forget about all diets and other restrictions ?! Well, its mini-format generally lulls any vigilance. Make chocolate muffins with cocoa and enjoy their wonderful taste. And let the whole world wait!

How to cook Chocolate muffins with cocoa

Step 1

Prepare muffin batter. Mix dry ingredients: sifted flour, sugar, cocoa powder, baking powder, soda, salt. Add eggs, milk and melted butter to the dry mixture.

Step 2

Mix everything thoroughly with a mixer or a submersible blender and fill the molds with this mixture to 2/3 of the volume. Bake muffins in a preheated oven at a temperature of 170-180 degrees for 20-25 minutes.

Step 3

Let the muffins cool slightly in the molds, then transfer to a plate. Sprinkle with powdered sugar and lemon zest before serving. Can be covered with any cream.

Chocolate muffins with cocoa - FAQ About Ingredients, Baking Time and Storage

Can I use oil instead of butter in this muffin recipe?

Yes, you can substitute melted butter with an equal amount of vegetable oil or coconut oil for a similar texture.

How long do these chocolate muffins stay fresh, and how should I store them?

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Can I make these muffins gluten-free?

Yes, replace regular flour with a gluten-free all-purpose flour blend (with xanthan gum) for the best texture.

What can I use instead of powdered sugar for topping?

Try a light drizzle of melted chocolate, caramel sauce, or a dusting of cinnamon-sugar as alternatives to powdered sugar.

Can I freeze these muffins for later?

Yes! Once cooled, wrap muffins tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or briefly microwave.

How can I make these muffins dairy-free?

Replace milk with almond, oat, or soy milk, and use coconut oil or dairy-free margarine instead of butter.

What’s the best way to prevent muffins from sticking to the pan?

Use paper liners or generously grease the molds with butter/oil and a light dusting of cocoa powder (not flour).

Can I add mix-ins like chocolate chips or nuts to this recipe?

Absolutely! Fold in ½ cup of chocolate chips, nuts, or dried fruit into the batter before baking for extra flavor.

Why fill muffin molds only 2/3 full?

This prevents overflow during baking, allowing muffins to rise evenly without spilling over the edges.

How do I know when the muffins are fully baked?

Insert a toothpick into the center—if it comes out clean or with a few dry crumbs, they’re done. Avoid overbaking for moist results.

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