Two-tone cocoa muffins, a simple recipe for treats ideal for breakfast or a snack. A few steps and these muffins will be ready to enjoy. I almost never dust them with powdered sugar because before baking, I sprinkle a bit of brown sugar, so the last step is your choice.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 714.09 (Kcal)
- Carbohydrates 103.21 (g) of which sugars 45.72 (g)
- Proteins 12.80 (g)
- Fat 30.26 (g) of which saturated 18.68 (g)of which unsaturated 11.29 (g)
- Fibers 1.55 (g)
- Sodium 122.51 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Two-tone Cocoa Muffins
- 2 cups All-purpose flour
- 1 cup Potato starch
- 4 Eggs (at room temperature)
- 1 packet Vanillin (or one vial)
- 3/4 cup Sugar
- 1/2 cup Butter (at room temperature)
- to taste Brown sugar
- 1/2 cup Milk
- 1/2 cup Sweetened cocoa powder
- 1 packet Baking powder
Tools
- Oven
- Baking tray for 12 muffins
- Electric whisk
- 1 Bowl
- 1 Spoon
Preparation of Cocoa Muffins
The preparation of the two-tone cocoa muffins is very simple, just a few steps to proceed to baking, so the first thing to do is to preheat the oven in static mode at about 350°F
Take a large bowl and break the 4 eggs into it, add the milk and the butter melted at room temperature, which I take out of the fridge at least two hours before preparation. Work the liquid part with the whisks and add the vial of vanillin. Now we can add the sugar, spoon by spoon, and proceed in the same way with the sifted flour. Add the potato starch. At this point, take another bowl, pour in the 1/2 cup of sweetened cocoa powder and half of the mixture we have in the first bowl. At this point, in the two bowls, we divide the packet of baking powder. Work the two mixtures separately, always with the help of the whisks.
Take the muffin mold and place the muffin paper liners in the cups. Pour into each liner a spoonful of light mixture and a spoonful of cocoa mixture. As I explained in the introduction, I dust them with a bit of brown sugar because I don’t dust them with powdered sugar before serving.
When you have finished all the mixture, you can bake for about 20 – 25 minutes, always do the toothpick test before turning off the oven.
Your two-tone cocoa muffins are ready to be served to your guests or your family.
Enjoy your meal!!!
Notes
If like me you are madly in love with muffins, also try my recipe for Coconut and Nutella Muffins
