Mini cocoa muffins with sugar sprinkles and very few ingredients.
An ideal recipe to make when you have few ingredients and want to prepare a snack in no time.
They are easy and delicious to make and do not contain butter but yogurt and sunflower oil, so the muffins stay soft for several days and can be kept at room temperature, perhaps in an airtight container.
Below I leave you several ideas to make many tasty and flavorful muffins.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp sunflower oil
- 1 egg
- to taste lemon zest (grated)
- 1/2 cup yogurt (plain, sweet or light)
- 1 tsp baking powder
Tools
- 1 Bowl
- 1 Grater
- 1 Muffin tin
- 10 Cupcake liners
- 1 Pastry bag
- 1 Teaspoon
- 1 Whisk
Steps
To make the Mini Cocoa Muffins, work the egg with the sugar for two minutes.
Pour in the sunflower oil and mix.
Then add the yogurt, continuing to stir.
At this point, add the baking powder and flour all together to the mixture.
Grate the organic lemon zest directly into the bowl, in the amount you prefer.
Add the cocoa and mix the ingredients together until you get a homogeneous and rather thick mixture.
My tip to mess less and not waste the batter is to put it in a pastry bag.
Once filled, line the muffin tin with suitable liners and cut the tip of the pastry bag.
Pour the batter until it fills 3/4 of the liner and continue until all the liners are filled.
If you don’t have a muffin tin, you can put two or three liners together before filling them.
Decorate with sugar sprinkles.
Bake in a preheated convection oven at 356°F for 20 minutes.
Use a toothpick to check if they are done, and if it comes out dry, the muffins are ready.
Let them cool slightly before enjoying.
