The cocoa paradise muffins are a delicious variant of my paradise muffins, soft, light, and genuine treats perfect for breakfast or a snack.
Thanks to their super soft and light texture, they will capture you at the first bite. The recipe is really simple, the batter mixes quickly without the need for particular appliances, you will only need a simple electric whisk and a bowl.
This is also a basic version that can be customized as you like, simply add chocolate chips, dried fruit, or jam to make your muffins even more delicious.
If you prefer to use butter, you can easily replace it with seed oil, I will leave the amount in the ingredients list.
Try also the other recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: for 12 classic muffins or 9 large
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 321.81 (Kcal)
- Carbohydrates 50.85 (g) of which sugars 24.95 (g)
- Proteins 6.12 (g)
- Fat 12.52 (g) of which saturated 2.89 (g)of which unsaturated 8.98 (g)
- Fibers 1.80 (g)
- Sodium 38.28 (mg)
Indicative values for a portion of 100 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 1/4 cups all-purpose flour
- 3/4 cups potato starch
- 1/4 cups unsweetened cocoa powder
- 3/4 cups sugar
- 1/2 cups plain yogurt (1 container)
- 3 eggs (medium)
- 1/3 cups peanut oil (or 7 tbsps of soft butter)
- 1 packet baking powder
- 2 tsps vanilla extract (or other aromas as you like)
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Spatula
- 1 Scale
- 1 Sieve
- 1 Muffin Tin with 12 classic liners or 9 tulip liners
Procedure
Sift the flour, starch, cocoa, and baking powder, set them aside.
In a large bowl beat the eggs with the sugar until you obtain a light and fluffy mixture. Use room temperature eggs, otherwise, it will be difficult to beat them.
Add the yogurt and vanilla to the mixture, gently mixing with the spatula to prevent deflating.
Incorporate half of the flours with the spatula, then add the oil and remaining flours; it is important to mix the batter gently from the bottom up to avoid deflating it; your muffins will become very fluffy.
Pour the batter into the liners inserted in the muffin tin, yielding 12 classic or 9 with tulip liners.
Bake the muffins in a preheated static oven at 356°F (180°C) for about 17/18 minutes, if you use tulip liners, they will take a few more minutes.
Perform the toothpick test to check doneness, considering that every oven cooks differently.
The cocoa paradise muffins are ready, let them cool completely, dust them with powdered sugar, and serve.
Tips
Storage
The cocoa paradise muffins keep at room temperature for 3/4 days under the appropriate glass dome.
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