The cocoa and coffee muffins are delicious, moist, and soft treats perfect for breakfast: just what you need to start the day, a little energy boost. The cocoa-scented and coffee-flavored batter creates small delights to dip into your cappuccino. Have I convinced you? Then rush to the kitchen to prepare the cocoa and coffee muffins. Oh, I forgot! They’re made without a scale!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 egg
- 1 container plain yogurt (150 grams)
- 3/4 container sugar (100 grams)
- 1/4 container unsweetened cocoa powder (20 grams)
- 1 container all-purpose flour (100 grams)
- 1/2 container rice oil or other vegetable oil of choice (70 grams)
- 3 tablespoons oat milk or regular milk (20 grams)
- 1 espresso coffee (40 ml)
- 1 teaspoon baking powder (8 grams)
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Muffin Pan
- 12 Muffin Liners
- 1 Cooling Rack
- 1 Cake Tester
Steps
In the bowl of the stand mixer, beat the egg with the sugar, then add the flour and cocoa sifted with the baking powder and incorporate them into the eggs at low speed. With the beaters running, add the yogurt, oil, coffee, and, if needed, the milk. Gently mix the batter to combine all the ingredients. Spoon the batter into a muffin pan lined with paper liners and bake in a preheated oven at 350°F for 35 minutes, but be careful as every oven is different, and they might be ready after 25 minutes. Do the skewer test before taking them out of the oven. Let them cool on a rack, then sprinkle with powdered sugar and serve.
Notes
The yogurt container is used as a measuring unit. Mine was a yogurt of 150 grams instead of the usual 125 grams. If you prefer, you can weigh the ingredients instead of using the container: you’ll find the weights in parentheses next to the ingredients.
