The marbled coconut and cocoa muffins, cooked in an air fryer, are a delicious and irresistible combination of flavors. The sweetness of the coconut perfectly matches the intense taste of cocoa, creating a soft and delicious dessert, perfect for a snack and to start the day with a sweet breakfast.
The marbled muffins are prepared by mixing the ingredients in a bowl, dividing the dough into two bowls and adding a tablespoon of cocoa to one of the doughs. To achieve the marbled effect of the muffins, simply alternate the white dough with the cocoa dough inside the molds.
I am sure you will like these muffins and they will become a must among your recipes, they already are in my house together with the Mini Nutella Soufflés in Air Fryer and the Nutella Muffins in Air Fryer. Are you ready to prepare these delights??!!
At the end of the recipe, you will also find instructions for oven baking
Also check out these recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 muffins
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup yogurt (coconut or plain 125 g)
- 1 egg
- 0.5 cup all-purpose flour
- 3 tbsps cornstarch (or flour)
- 0.25 cup coconut flour
- 1 tbsp cocoa (leveled)
- 3.5 tbsps vegetable oil (sunflower or corn)
- Half packet baking powder (8 g)
- 1/3 cup sugar
- as needed powdered sugar (for optional finishing)
- as needed coconut flour (for optional finishing)
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Tools
- 2 Bowls
- 1 Electric whisk
- 1 Air fryer
- 8 Muffin molds paper
- 8 Muffin molds aluminum
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Steps
In a bowl, pour the egg, oil, yogurt and mix with the whisk for a few minutes
Add the sifted flours and baking powder and the sugar
Mix well, always with the whisk, for 3 minutes
Pour half of the mixture into another bowl and add the cocoa
Mix the dough well
Insert the paper molds into the aluminum ones and pour in the white mixture
Pour some cocoa mixture
Alternate filling the mold 3/4 full
Fill them this way until you use up the mixtures
Preheat the air fryer to 340°F for 3 minutes and transfer the muffins to the rack
Cook for 20 minutes always at 340°F
Do the toothpick test, it should come out completely dry
The marbled cocoa and coconut muffins are ready. Sprinkle the surface with powdered sugar or coconut flour. Soft, fluffy, and delicious
Oven Baking for Marbled Coconut and Cocoa Muffins in Air Fryer
Preheat to 356°F and bake the muffins for about 30 minutes. Always do the toothpick test
Storage of Marbled Coconut and Cocoa Muffins in Air Fryer
You can store the marbled coconut and cocoa muffins in the air fryer, for a few days covered with a dome or closed in an airtight container, they will remain soft and fluffy for several days
FAQ (Frequently Asked Questions)
Can I replace the cornstarch with flour to make the Marbled Coconut and Cocoa Muffins?
You can replace the cornstarch with flour in equal quantities
Can I use only aluminum molds to make the Marbled Coconut and Cocoa Muffins?
Sure, in this case, you will need to butter and flour them
Why do I need to put the paper molds in the aluminum ones?
The paper molds are very light, and the air circulating inside the fryer would move the dough, so to avoid them deforming during cooking, they are inserted into the aluminum ones
Can I replace coconut yogurt with plain yogurt?
Yes
