Cocoa Muffins
Discover the irresistible taste of cocoa muffins, soft, fluffy, and the perfect excuse to enjoy chocolate first thing in the morning.
Ingredients
- 150 g Sugar
- 240 g Self Raising Flour
- 60 g Cocoa Powder
- ½ tablespoon Baking Powder
- ½ teaspoon Salt
- 2 Large Eggs
- 120 ml Milk
- 80 ml Vegetable Oil
- 1 teaspoon Vanilla Extract
- 115 g Dark Chocolate
- 40 g Milk Chocolate
Instructions
- In a large mixing bowl, add sugar and sift together the self-raising flour, cocoa powder, baking powder, and salt. Whisk until well combined.
- In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Pour the dry ingredients into the wet ingredients and gently stir until just combined. Be careful not to over-mix, as this can make the muffins dense.
- Gently fold in the roughly chopped dark chocolate chunks.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle milk chocolate chunks on top of each muffin.
- Bake in the preheated oven at 180°C (380°F) with a fan or 200°C (400°F) without a fan for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs).
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Sift Dry Ingredients: Sift your dry ingredients, especially cocoa powder, to break up any lumps. This makes mixing easier and helps create a smooth, fluffy batter.
Use Room Temperature Ingredients: Let eggs and milk come to room temperature first, it helps everything blend better for softer, lighter muffins.
Gently Fold in Chocolate: When adding chocolate chunks, fold them in gently so you don’t over-mix. This keeps the chunks evenly spread in each muffin.
Fill Muffin Cups Just Right: Fill each muffin cup about ¾ full. This gives the muffins room to rise without overflowing and helps them get a nice dome.
Cool Muffins Properly: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. This keeps them from getting soggy on the bottom.
Store for Freshness: Muffins are best fresh, but you can keep them in an airtight container at room temp for up to 3 days. Wrap individually for longer freshness or freeze up to a month.
Nutrition
Calories: 263kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 29mg | Sodium: 170mg | Potassium: 197mg | Fiber: 3g | Sugar: 16g | Vitamin A: 67IU | Vitamin C: 0.01mg | Calcium: 67mg | Iron: 2mg