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Chocolate muffins with cocoa

Author
Cookinero 24 Mar 2025
5680
Chocolate muffins with cocoa

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

Chocolate muffins with cocoa

Sift flour into a deep bowl.

Step 2

Chocolate muffins with cocoa

Add cocoa to the flour.

Step 3

Chocolate muffins with cocoa

Add sugar to a deep bowl.

Step 4

Chocolate muffins with cocoa

Add baking powder to the remaining dry ingredients.

Step 5

Chocolate muffins with cocoa

Mix the ingredients thoroughly.

Step 6

Chocolate muffins with cocoa

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

Step 7

Chocolate muffins with cocoa

Beat the ingredients until smooth.

Step 8

Chocolate muffins with cocoa

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

Step 9

Chocolate muffins with cocoa

Mix the ingredients thoroughly until smooth.

Step 10

Chocolate muffins with cocoa

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

Step 11

Chocolate muffins with cocoa

Bake the muffins until done, 20-25 minutes.

Step 12

Chocolate muffins with cocoa

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

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

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.
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.
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.
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).
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.
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.
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.
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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