These Cocoa Powder Muffins are moist and fluffy treats with a deep chocolate flavor that's perfect for any chocolate lover. Easy to make and ideal for breakfast, a snack, or dessert --- try them now!
I don't know about you, but I always have good baking cocoa powder in my kitchen, so these cocoa powder muffins are a regular in our home.
The hardest part in making them is probably waiting for the butter to soften. But once it's done, you're off and baking in no time.
Soft, delicious chocolatey muffins from pantry staples --- who can say no to that?
Oh! You can start sipping your coffee while waiting for them to bake. 🙂
FOR MORE EASY BREAKFAST DISHES, CHECK OUT THESE POSTS!
Ingredients
- Flour - you only need all-purpose flour to make these muffins with cocoa powder.
- Eggs - medium-sized (63 to 73 grams per piece) and at room temperature.
- Butter - unsalted and softened.
- Sugar - use caster sugar or pulse your granulated white sugar in a food processor a few times to get a finer texture.
- Cocoa powder - use a good Dutch-processed cocoa powder.
- Baking powder and vanilla extract - just use your favorite brand for these baking staples.
How to make cocoa powder muffins
Start by preheating the oven to 180°C (350°F) and lining your tray with muffin papers.
Sift and mix the following in a medium-sized bowl: flour, baking powder, and cocoa powder.
Using a bigger mixing bowl, combine the softened butter with sugar.
Mix until you get a pale but creamy mixture.
Add the eggs.
Continue mixing to get a fluffy texture.
Add the strained, dry ingredients and vanilla extract.
Mix just enough to combine.
Spoon a portion of the batter in each lined tin --- note that this recipe is good for only six pieces of muffins.
Place your muffins with cocoa powder inside the oven for twenty to twenty-five minutes.
Remove from the oven and transfer to a cooling rack; let sit for about ten minutes.
Sprinkle your freshly baked cocoa powder muffins with powdered sugar, if desired --- and enjoy!
Helpful tips
- Do not skip straining the cocoa powder. It ensures that there are no lumps when it's combined with the rest of the ingredients.
- This recipe yields six regular-sized cocoa muffins. Feel free to adjust the ingredients if you prefer more.
Recipe variation
- Almond extract. It's a good substitute for vanilla extract if that's what you have.
- Grease the pan. If you don't have any muffin papers around, use butter to grease your tin and sprinkle with some flour lightly.
See? I told you it was easy. So, try these muffins with cocoa powder this afternoon and let me know!
OR GET MORE IDEAS FROM THIS LIST OF EASY AFTERNOON SNACK RECIPES!
📖 Recipe
Cocoa Powder Muffins Recipe
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowls
- Strainer for sifting
- Hand mixer
- Muffin tins/pan
- Mufin Paper
Ingredients
- 100 grams flour (3.55 ounces or 2/3 cup)
- 8 grams cocoa powder (.30 oz or 1 tablespoon, heaping)
- 4 grams baking powder (.15 oz or 1 teaspoon)
- 90 grams sugar (3.15 ounces or 1/4 cup)
- 80 grams butter (2.80 ounces or about 1/3 cup), softened
- 3 medium eggs
- 4 ml vanilla extract (1 teaspoon)
- powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line your tray with muffin papers.
- Sift and mix the flour, baking powder, and cocoa powder in a medium-sized bowl, then set aside.
- Mix the softened butter and sugar in a separate (and bigger bowl) until you get a pale, creamy texture.
- Add the eggs and continue mixing.
- Add the strained, dry ingredients and vanilla extract, and mix just enough to combine.
- Spoon a portion of the batter into each lined muffin tin.
- Place your cocoa muffins inside the oven for twenty to twenty-five minutes.
- Remove from the oven and transfer to a cooling rack; let sit for about ten minutes.
- Sprinkle with powdered sugar, if preferred --- and enjoy!
Notes
- Cook's Tip: This recipe yields six regular-sized muffins with cocoa powder. If you prefer more, adjust the ingredients.
- Refer to the post's 'Recipe variation' section for substitutions.
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