Soft cocoa muffins with chocolate chips. Simple and quick treats to prepare, perfect for breakfast and snacks.
If you’re craving a quick, easy, and super delicious treat, these cocoa muffins with chocolate chips are the perfect answer!
They are made with simple ingredients and in just a few minutes, perfect for breakfast, snacks, or to serve during a tea with friends.
They are soft, moist, and full of flavor. Give them a try, and you’ll be won over at the first bite!
But let’s see right away how to prepare the soft cocoa muffins with chocolate chips.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 5 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 228.10 (Kcal)
- Carbohydrates 35.39 (g) of which sugars 14.43 (g)
- Proteins 5.20 (g)
- Fat 9.10 (g) of which saturated 2.71 (g)of which unsaturated 5.83 (g)
- Fibers 2.18 (g)
- Sodium 19.51 (mg)
Indicative values for a portion of 65 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
- 1/3 cup sugar
- 1 1/2 tsp baking powder
- 1/3 cup unsweetened cocoa powder
- 1 2/3 cups all-purpose flour
- 1 jar yogurt
- 1 egg
- 3 tbsp sunflower oil
- 1/3 cup chocolate (chopped or chips)
Tools
- 1 Bowl
- 1 Whisk
- 6 Paper Liners
- 1 Muffin Pan
- 1 Spatula
How to prepare soft cocoa muffins with chocolate chips
In a bowl, combine the sugar, baking powder, cocoa, and flour. Mix with a whisk just to blend the ingredients.
Add the liquid ingredients: yogurt, egg, and sunflower oil. Mix with the whisk until you get a homogeneous mixture.
Add the chopped chocolate (or chocolate chips). Mix gently to distribute it well.
Place the paper liners in the muffin pan and fill them to 3/4 of their height.
Bake in a preheated static oven at 356°F. Let them cook for about 20 minutes. Always perform the toothpick test. The toothpick should come out dry.
Once cooked, remove from the oven, let them cool slightly, and if desired, dust with powdered sugar.
Storage
At room temperature: in an airtight container for 2-3 days.
In the freezer: they can be frozen once cooled. You can thaw them at room temperature or warm them in the oven for a few minutes.
FAQ (Frequently Asked Questions)
Can I substitute the yogurt?
You can use 100 grams of milk
Can I replace the sunflower oil?
You can use the same amount of melted butter for a richer texture.
