Soft cocoa muffins without butter, the perfect solution for anyone looking for a simple, wholesome dessert ready in about 40 minutes. Soft, moist and easy to make, they are baked in a conventional oven and stay tender for days.
Some recipes quickly become a small steady point in the kitchen, and these cocoa muffins without butter are among them. The batter is simple, prepared in a few steps and yields tall, soft and fragrant muffins, perfect for the whole family’s breakfast or a wholesome snack.
Their strength lies entirely in the texture: soft to the bite, delicate yet intense in flavor, with that lightness that makes them ideal even for little ones. A balanced treat that remains soft for days and retains all its fragrance.
These are the classic cocoa muffins you make once and then make often, because they always work: when you have little time, when you want something simple homemade, when you want a breakfast that really tastes of cocoa.
An essential, trouble-free recipe perfect to keep among your favorites.
At the bottom of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
Here are other muffin recipes you might like:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 187.38 (Kcal)
- Carbohydrates 25.31 (g) of which sugars 9.79 (g)
- Proteins 4.27 (g)
- Fat 8.75 (g) of which saturated 1.65 (g)of which unsaturated 6.64 (g)
- Fibers 1.06 (g)
- Sodium 18.16 (mg)
Indicative values for a portion of 45 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 Soft cocoa muffins without butter
- 2 cups all-purpose flour
- 4 tbsp unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 packet baking powder
- 2 eggs
- 1/2 cup yogurt
- 6 tbsp sunflower oil
- 1/3 cup milk (or buttermilk)
- 1 teaspoon vanilla extract
Tools
- Bowls
- Electric mixer
- Muffin tin
- Paper liners
Recipe for Soft cocoa muffins without butter
Start preparing the soft cocoa muffins by weighing the flour, unsweetened cocoa, baking powder and sugar in a bowl.
Mix to combine the dry ingredients while trying to break up any lumps.
Set aside for the moment.
In a larger bowl beat the eggs with the yogurt.
I used plain yogurt but vanilla-flavored works too.
Add the vanilla extract.
Pour the sunflower oil in a thin stream while continuing to stir.
Do the same with the milk.
To make your muffins even softer, replace the milk with buttermilk.
You can also prepare it at home with my homemade buttermilk recipe.
Add the dry ingredients to the wet ingredients in two or three additions.
Always mix well before each addition.
Keep working the muffin batter until it is thick, full-bodied and free of lumps.
Transfer the muffin batter into the paper liners, filling them 2/3 full.
I used an ice cream scoop to be more precise.
Bake the soft cocoa muffins without butter in a preheated oven (static mode) at 356°F for 25 minutes.
Remove from the oven and let cool slightly before eating.
Soft cocoa muffins without butter: easy baked recipe
These soft cocoa muffins without butter show that a few well-balanced ingredients are enough to get a simple yet impeccable result. Soft to the bite and delicate in flavor, they remain pleasant for days and naturally suit any moment of the day, from breakfast to snack.
Try also the Milk and honey muffins, wholesome and delicious
FAQ (Questions and Answers)
How to store cocoa muffins without butter?
Store at room temperature, under a glass dome or in an airtight container, for 3–4 days. They keep their softness well.
Can they be frozen?
Yes, once completely cooled. They keep in the freezer for up to 2 months. For best results, let them thaw at room temperature.
Can I substitute the yogurt?
You can use full-fat or low-fat plain yogurt. Alternatively, you can replace it with 100 ml of milk or buttermilk.
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For questions, curiosities or if you want to collaborate with me, use the contact form below:
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