SUPER SOFT COCOA MUFFINS Today I’m presenting the recipe for the softest muffins I’ve ever made, a very simple batter that requires neither milk nor butter, perfect therefore for those with intolerances. I made these muffins with the light zebra cake recipe, which was a great success, so I decided to try this batter in muffin form and I must say the result was excellent, they stay soft for days and are very light! But I won’t linger any longer, I invite you to join me in the kitchen, I’ll explain how to prepare super soft cocoa muffins!
If you want to follow me on Instagram, click HERE
I’m waiting for you on my Facebook page that you can find by clicking here and on Pinterest by clicking here
ALSO READ:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to prepare 16 super soft cocoa muffins
- 5 egg whites
- 180 g sugar
- 180 g water
- 2 cups all-purpose flour
- 1 packet baking powder
- 1/2 cup sunflower oil
- A few drops vanilla essence
- 1/3 cup unsweetened cocoa powder
Useful tools to prepare super soft cocoa muffins
- 1 Muffin Tray
- 16 Cupcake Liners
- 1 Sugar Duster
- 1 Electric Whisk
Preparation of super soft cocoa muffins
The preparation of these muffins is extremely fast, the only precaution you should have is to use egg whites at room temperature because they will whip up faster and better.
We start by whipping the egg whites to very stiff peaks, when they start to form, add 50g of sugar (taken from the total) and continue to beat until they are firm and glossy.
In a separate bowl, mix the water and oil with the help of a whisk, then add the drops of vanilla essence and begin to add the sifted flour and baking powder, you should obtain a fairly stiff, almost sticky mixture without lumps.
Once all the flour and baking powder is added, add the sugar and mix vigorously, at this point start adding the whipped egg whites little by little, always mixing from bottom to top to prevent deflating the mixture.
You should obtain a soft and very fluffy mixture, smooth and without lumps, at this point add the sifted cocoa and mix well.
Line a muffin tray with paper liners and pour the batter filling them about 2/3 full (consider that they will rise during baking) and bake in a static oven at 340°F for about 12 minutes. Once baked, let them cool slightly and they will be ready to be enjoyed in all their delicious softness!
An extra tip:
* To make them even more delicious, you can also add 1/4 cup of dark chocolate chips to the batter;
* Baking times may vary depending on the oven model, always do the toothpick test and if using a fan oven reduce the temperature by 10°C;
* Super soft cocoa muffins keep well under a glass dome or in an airtight container and stay soft for 4/5 days.
