I have prepared cocoa muffins dozens of times, especially when I need something quick in the morning or when I don't have time to deal with many dishes. I love that everything mixes in one bowl and doesn't require advanced techniques. They are ready quite quickly, and I usually have the ingredients at home.
Quick Info
Total time: about 35 minutes
Preparation time: 10-15 minutes
Baking time: 15-20 minutes
Servings: 12 small muffins or 8-9 larger ones
Difficulty: easy
Recipe type: breakfast, sweet snack, for packing
Ingredients
2 eggs
120 g sugar
100 ml oil
120 ml milk
150 g flour
1/2 packet baking powder (about 5 g)
3 tablespoons cocoa
Powdered sugar for decoration, after baking
Preparation method
1. Crack the eggs into a large bowl. Add the sugar and mix for 2-3 minutes with a mixer until it partially dissolves and becomes slightly frothy.
2. Pour the oil and milk over the eggs. Continue mixing briefly, just enough to combine.
3. Add the flour and baking powder. Mix well to avoid lumps. The mixture should be quite liquid, which is normal.
4. Finally, add the cocoa. Mix thoroughly to ensure there are no dry spots. The color will become quite dark.
5. Divide the batter into the muffin molds. I use special paper or lightly grease them to prevent sticking.
6. Place the tray in the preheated oven at 180°C. Bake for 15-20 minutes. Check after 15 minutes with a toothpick: if it comes out clean, they are done.
7. Remove the muffins from the molds and let them cool well. After cooling, sprinkle powdered sugar on top.
Why I make the recipe often
I like that it mixes quickly, doesn't require many dishes to wash, and I can make them in the morning before leaving. They are also great for packing. The texture comes out slightly moist, not too dense. They are neither too sweet nor bland. For family or guests, the recipe is a sure hit.
Tips and variations
Tips
If you don’t have a mixer, you can use a whisk, but it takes a bit longer to combine the eggs with the sugar.
Use regular flour, not self-raising, as the baking powder in the recipe is sufficient.
Check if they are baked with a toothpick, especially if you make them larger.
Substitutions
You can use brown sugar, but the final texture will be slightly different.
Milk can be plant-based (soy, oat), it doesn’t change the taste drastically.
If you don’t have cocoa, it cannot be directly substituted, but you can try adding vanilla extract instead and make them plain, though they won't be cocoa muffins anymore.
Variations
Add chopped nuts or chocolate chips to the batter for extra texture.
You can add raisins or grated orange zest, but these will change the base flavor.
You can pour half plain and half cocoa for a marbled effect, but mix gently at the end.
Serving ideas
They are good cold, with tea or coffee in the morning.
They can be taken to school or work for a snack.
With a bit of jam or yogurt on the side, they are more filling.
Frequently asked questions
1. What type of cocoa is used for these muffins?
Plain, unsweetened cocoa powder for baking is suitable. I do not recommend instant cocoa or cocoa with added sugar.
2. Why mix the cocoa at the end?
If you add it at the beginning, it risks being harder to mix and leaving dry spots.
3. If I don’t have special muffin molds, how can I bake?
You can use a regular tray lined with baking paper, and the batter can be spooned in, but it won't come out in the classic shape.
4. Can I use only half the amounts?
Yes, the recipe can easily be halved, just reduce the baking time by 2-3 minutes if making small muffins.
5. Is it necessary to sift the flour or cocoa?
It’s not mandatory, but if you have time, it prevents lumps. In this mixture, I didn't have issues if I added them directly.
Nutritional values
Estimate for one muffin (out of 12):
Calories: approx. 145 kcal
Protein: 2.5 g
Carbohydrates: 20 g
Fats: 6 g
These are approximate values and can vary depending on the exact quantity and size of the molds. The macros are balanced for a homemade cake, without fillings.
Storage and reheating
The muffins store well at room temperature, covered, for up to 2 days. After that, they start to dry out. They can be quickly reheated for a few seconds in the microwave if you want them a bit softer, but they won't return to the texture of the first day. If there are leftovers, they can be frozen, but the texture after thawing is slightly more moist.
This recipe is very suitable for anyone wanting something sweet, simple, and quick, without complicated ingredients.
Quick Info
Total time: about 35 minutes
Preparation time: 10-15 minutes
Baking time: 15-20 minutes
Servings: 12 small muffins or 8-9 larger ones
Difficulty: easy
Recipe type: breakfast, sweet snack, for packing
Ingredients
2 eggs
120 g sugar
100 ml oil
120 ml milk
150 g flour
1/2 packet baking powder (about 5 g)
3 tablespoons cocoa
Powdered sugar for decoration, after baking
Preparation method
1. Crack the eggs into a large bowl. Add the sugar and mix for 2-3 minutes with a mixer until it partially dissolves and becomes slightly frothy.
2. Pour the oil and milk over the eggs. Continue mixing briefly, just enough to combine.
3. Add the flour and baking powder. Mix well to avoid lumps. The mixture should be quite liquid, which is normal.
4. Finally, add the cocoa. Mix thoroughly to ensure there are no dry spots. The color will become quite dark.
5. Divide the batter into the muffin molds. I use special paper or lightly grease them to prevent sticking.
6. Place the tray in the preheated oven at 180°C. Bake for 15-20 minutes. Check after 15 minutes with a toothpick: if it comes out clean, they are done.
7. Remove the muffins from the molds and let them cool well. After cooling, sprinkle powdered sugar on top.
Why I make the recipe often
I like that it mixes quickly, doesn't require many dishes to wash, and I can make them in the morning before leaving. They are also great for packing. The texture comes out slightly moist, not too dense. They are neither too sweet nor bland. For family or guests, the recipe is a sure hit.
Tips and variations
Tips
If you don’t have a mixer, you can use a whisk, but it takes a bit longer to combine the eggs with the sugar.
Use regular flour, not self-raising, as the baking powder in the recipe is sufficient.
Check if they are baked with a toothpick, especially if you make them larger.
Substitutions
You can use brown sugar, but the final texture will be slightly different.
Milk can be plant-based (soy, oat), it doesn’t change the taste drastically.
If you don’t have cocoa, it cannot be directly substituted, but you can try adding vanilla extract instead and make them plain, though they won't be cocoa muffins anymore.
Variations
Add chopped nuts or chocolate chips to the batter for extra texture.
You can add raisins or grated orange zest, but these will change the base flavor.
You can pour half plain and half cocoa for a marbled effect, but mix gently at the end.
Serving ideas
They are good cold, with tea or coffee in the morning.
They can be taken to school or work for a snack.
With a bit of jam or yogurt on the side, they are more filling.
Frequently asked questions
1. What type of cocoa is used for these muffins?
Plain, unsweetened cocoa powder for baking is suitable. I do not recommend instant cocoa or cocoa with added sugar.
2. Why mix the cocoa at the end?
If you add it at the beginning, it risks being harder to mix and leaving dry spots.
3. If I don’t have special muffin molds, how can I bake?
You can use a regular tray lined with baking paper, and the batter can be spooned in, but it won't come out in the classic shape.
4. Can I use only half the amounts?
Yes, the recipe can easily be halved, just reduce the baking time by 2-3 minutes if making small muffins.
5. Is it necessary to sift the flour or cocoa?
It’s not mandatory, but if you have time, it prevents lumps. In this mixture, I didn't have issues if I added them directly.
Nutritional values
Estimate for one muffin (out of 12):
Calories: approx. 145 kcal
Protein: 2.5 g
Carbohydrates: 20 g
Fats: 6 g
These are approximate values and can vary depending on the exact quantity and size of the molds. The macros are balanced for a homemade cake, without fillings.
Storage and reheating
The muffins store well at room temperature, covered, for up to 2 days. After that, they start to dry out. They can be quickly reheated for a few seconds in the microwave if you want them a bit softer, but they won't return to the texture of the first day. If there are leftovers, they can be frozen, but the texture after thawing is slightly more moist.
This recipe is very suitable for anyone wanting something sweet, simple, and quick, without complicated ingredients.