Autumn cocoa muffins. Simple and quick treats to prepare, perfect for breakfast and a snack.
Autumn cocoa muffins are perfect to make if you have a craving for something sweet but have little time available. In less than half an hour, you’ll have them ready to enjoy.
With the doses I indicate, you will be able to prepare 12/14 muffins, depending on the size of your mold.
If you don’t like cocoa, here’s the version without cocoa and with apples. Click here to read the recipe.
But let’s see right away how to prepare the autumn cocoa muffins.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 egg
- 3/4 cup sugar
- 3/4 cup milk
- 1/3 cup sunflower oil
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 4 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 2 oz chocolate
Tools
- 1 Bowl
- 14 Paper Cups
- 1 Muffin Pan
- 1 Mixer
How to Make Autumn Cocoa Muffins
Mix the egg and sugar with the electric mixer.
Add the milk and oil and mix.
Add the flour and baking powder, being careful not to create lumps.
Then add the cocoa, three tablespoons of milk, and the chopped chocolate. Mix everything well.
Place the paper cups inside the muffin pan. Fill the cups with the batter about 3/4 full.
Bake in a hot, static oven at 356°F (180°C) and let cook for about 20/25 minutes. Make sure to check the baking time based on your oven.
Remove from the oven, let cool, and if desired, dust with powdered sugar.
Help yourself.
