The Cocoa and Chocolate Muffins in the air fryer are delightful little treats that can be made in minutes — ideal when you want something sweet but don’t have much time to spend in the kitchen.
I had two egg whites left from preparing gnocchi alla romana, so I checked the pantry and, based on what I had, I adapted the recipe from the Nutella muffins.
With just a few ingredients and simple steps, I made soft, fragrant muffins with a tender texture and intense flavor; they also keep for several days while staying moist and soft, just like freshly baked.
These Cocoa and Chocolate Muffins, baked in the air fryer or in the oven, are perfect for breakfast, a quick snack or a small dessert any time of day. They’re also great for using up leftover ingredients and reducing waste in the kitchen.
You can personalize them by adding chocolate chips or chopped chocolate like I did, nuts, or a teaspoon of spreadable cream in the center to make them even more irresistible.
Okay, let’s see how to make them😉
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 22 Minutes
- Portions: 5 muffins
- Cooking methods: Air fryer, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for 5 Cocoa and Chocolate Muffins
- 1 1/4 cups all-purpose flour (type 00)
- 2 tbsp unsweetened cocoa powder
- 2 egg whites (about 70 g (about 2.5 oz))
- 3 1/2 tbsp sunflower oil (or corn oil)
- 2/3 cup plain yogurt (or 1/2 cup (125 g) milk)
- 1/2 cup brown sugar (or granulated sugar)
- 2 tsp baking powder (about 8 g)
- 1 pinch fine salt
- 1.75 oz milk chocolate (or dark chocolate)
Tools
Recommended tools
- 1 Air fryer
- 1 Hand mixer
- 1 Spatula
- 2 Bowls
- 1 Kitchen scale
- 1 Sieve
- 5 Paper liners for muffins
- 5 Aluminum liners for muffins
- 1 Small bowl
- 1 Knife
- 1 Cutting board
Steps
Preparation of Cocoa and Chocolate Muffins
Pour the egg whites into a bowl with a pinch of salt and whisk with an electric mixer: they shouldn’t be whisked to stiff peaks, just semi-whipped.
Once ready, set them aside.
In another bowl, add the liquid ingredients (yogurt and oil) and the sugar.
Using the beaters, whip the mixture for about 1 minute.
In a small bowl, mix the flour, unsweetened cocoa powder and baking powder.
Add the dry ingredients to the bowl with the liquids and combine everything with the beaters or a spatula.
Now fold in the semi-whipped egg whites gently with a spatula or spoon, using upward strokes.
Add the coarsely chopped chocolate to the batter and fold in about 2/3 of it, reserving the rest for the tops. Gently combine with a spatula or spoon.
Place the paper liners inside the aluminum ones and, using a spoon, fill each paper liner nearly to the rim.
Sprinkle the remaining chopped chocolate on top.
Preheat the air fryer to 320°F (160°C) for 2-3 minutes, then place the liners on the perforated rack.
Start baking at 320°F (160°C) for 22-23 minutes. I used the “Bake” program; if your air fryer doesn’t have it, set the temperature and time manually.
Do the toothpick test not before 20 minutes: it should come out dry but slightly moist (not wet), so the cocoa and chocolate muffins stay soft and moist inside.
Once done, remove them from the fryer and let them cool completely before serving.
Your cocoa and chocolate muffins are ready to enjoy for a snack, breakfast or a sweet break.
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Baking the Cocoa and Chocolate Muffins in the Oven
Preheat the oven and bake at 338°F/356°F (170°C/180°C) for 25 minutes. Do the toothpick test not before 20 minutes: it should come out dry but slightly moist (not wet), so the cocoa and chocolate muffins remain soft and moist inside. Once ready, remove them from the oven and let them cool before serving.
Storage, Tips and Variations
Storage
Cocoa and Chocolate Muffins stay soft and moist for 4-5 days if stored in an airtight container.
Tips
You can bake the muffins directly in the aluminum liners; in that case, grease them before pouring the batter.
If you don’t have aluminum liners, you can use silicone ones without greasing. Depending on the size of the molds, you may get more or fewer muffins.
Variations
You can substitute the yogurt with 1/2 cup (125 g) of milk; if the batter is too thick, add a couple of teaspoons of milk.
Instead of chopping a chocolate bar, you can use chocolate chips directly: milk, dark, or hazelnut-flavored — choose your favorite.
If you like, you can also add chopped nuts both to the batter and on top.
