Chocolate muffins with cocoa

Name: Chocolate muffins with cocoa
Total time: 45 min
Yield: 3
Cuisine: American, European
Ingredients: Wheat flour for baking - 175 g; Cocoa powder - 35 g; Chicken egg - 120 g; Sugar - 120 g; Butter - 120 g; Baking powder - 5 g; Milk - 150 g

Cookinero 24 Mar 2025

6430

Muffins are a variation of traditional American muffins. These pastries can be round or oval. Muffins can also contain various fillings - cottage cheese, chocolate, pieces of berries or fruits, raisins. Chocolate muffins with cocoa will be a great alternative to homemade pastries. You can serve them with tea, coffee or milk.

How to cook Chocolate muffins with cocoa

Step 1

Sift flour into a deep bowl.

Step 2

Add cocoa to the flour.

Step 3

Add sugar to a deep bowl.

Step 4

Add baking powder to the remaining dry ingredients.

Step 5

Mix the ingredients thoroughly.

Step 6

Pour milk into a deep bowl, break chicken eggs, add butter.

Step 7

Beat the ingredients until smooth.

Step 8

Carefully fold the mixed dry ingredients into the egg, milk and butter mixture.

Step 9

Mix the ingredients thoroughly until smooth.

Step 10

Place paper baking cups into a silicone baking pan and carefully place the dough into them.

Step 11

Bake the muffins until done, 20-25 minutes.

Step 12

Let the muffins cool and remove from the pan. Enjoy!

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

Can I use a substitute for butter in this recipe?

Yes, you can use margarine or coconut oil as a 1:1 replacement for butter. For a lighter option, unsweetened applesauce (replace half the butter) also works, but the texture may be slightly denser.

How should I store leftover chocolate muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 1 week or freeze for up to 3 months.

Can I make these muffins gluten-free?

Absolutely! Replace regular flour with a gluten-free 1:1 baking blend. Ensure your baking powder is gluten-free, and mix well to avoid graininess in the texture.

Why did my muffins turn out dry?

Overmixing the batter or overbaking can cause dryness. Mix just until ingredients are combined, and check for doneness at 20 minutes—a toothpick should have moist crumbs (not wet batter).

Can I use almond milk instead of regular milk?

Yes, unsweetened almond milk works well as a dairy-free alternative. The muffins may be slightly less rich, but the flavor will still be delicious.

How can I make these muffins more festive?

Add chocolate chips, nuts, or a swirl of peanut butter to the batter before baking. After cooling, drizzle with melted chocolate or dust with powdered sugar for extra flair.

Can I freeze these muffins for later?

Yes! Freeze fully cooled muffins in a single layer, then transfer to a freezer bag. Thaw at room temperature or microwave for 15–20 seconds before serving.

What’s the best way to reheat muffins?

For a freshly baked texture, warm muffins in a 300°F (150°C) oven for 5–10 minutes. Alternatively, microwave for 10–15 seconds (avoid overdoing it, as they can toughen).

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Chocolate muffins with cocoa

How to cook Chocolate muffins with cocoa

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Step 12

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

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