Cocoa and cranberry water muffins, soft and indulgent, perfect for breakfast or an afternoon snack. Made without eggs, milk or butter, they’re also great for those with intolerances, allergies or for our vegan friends. The addition of dried cranberries gives them that extra something that will win you over at the first bite.
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- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 15Pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 2 cups 00 flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 1 cup brown sugar
- 6 1/2 tbsp sunflower oil
- 1 3/8 cups water (room temperature)
- 1 packet baking powder
- 3/4 cup dried cranberries
- to taste powdered sugar
Tools
- 1 Muffin pan
- 15 Cupcake liners
- 1 Measuring jug
- 1 Hand mixer
- 1 Bowl
- 1 Small bowl
- 1 Spoon
- 1 Sieve/strainer
Preparation of Cocoa Water Muffins with Dried Cranberries
First, place the dried cranberries in a small bowl and cover them with room-temperature water, then set them aside until needed.
Now, in a bowl, add the 00 flour and the unsweetened cocoa powder.
Add the brown sugar and the sunflower oil.
Beat with the hand mixer until the oil is fully incorporated. Don’t worry if the batter looks like small “balls” at first—they will dissolve as you continue.
Then add the water and mix everything with the mixer.
Once you have a smooth, homogeneous batter, add the cranberries after draining them.
Stir with a spoon to fold them into the batter.
Place paper liners in a muffin tin and fill them 3/4 full with batter.
Bake in a preheated oven at 356°F for 18–20 minutes.
Remove from the oven and let cool completely; once cool you can dust them with powdered sugar.
And voila… the cocoa and cranberry water muffins are ready for a super-indulgent breakfast.
Useful tips
Instead of brown sugar you can use granulated sugar, but reduce the amount by 30 g (about 2 tbsp).
If you prefer, you can use smaller paper liners; in that case reduce the baking time to 13–15 minutes. As always, check doneness with a toothpick before removing the muffins from the oven.
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