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Cocoa muffins served on a plate
Soft and fluffy muffins flavoured with cocoa

Classic cocoa muffins

Author: Flavelo
Recipes Cakes and Desserts
The golden rule of muffin making is the 'Muffin Method': mix wet and dry ingredients separately, then just barely combine them. This technique ensures the batter stays tender and soft, rather than chewy and bread-like. The goal is a rustic cake with a cracked top, moist and airy inside.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 12 servings
🔥 Calories 220 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Muffin tray
  • Paper cases
  • Two mixing bowls (one for dry, one for wet)
  • Sieve

Allergen Information

⚠️ Gluten
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C (conventional top/bottom heat). Line the tray with paper cases.

Tip: The hot oven immediately activates the baking powder, which is essential for a high-rising muffin.
2 ✓

Sift the flour, cocoa powder, and baking powder into one bowl, then mix in the sugar and salt.

Tip: Sifting aerates the flour and removes cocoa lumps, making the batter more even.
3 ✓

In the other bowl, whisk the eggs, oil, and milk until smooth.

Tip: This emulsion ensures the fat is distributed evenly in the batter.
4 ✓

Pour the liquid mixture into the dry ingredients and fold together with a spatula in 10-15 strokes. Do not mix until smooth! It's fine if floury lumps remain.

Tip: Minimal mixing prevents excessive gluten development, keeping the sponge tender.
5 ✓

Divide the batter into the cases (fill about 3/4 full) and place immediately in the oven. Bake for 20 minutes until the tops spring back when pressed.

Tip: Check with a skewer: if it comes out clean from the centre, it's done.

Recipe FAQ

Why did the muffin turn out hard?
You overmixed the batter. As soon as flour meets moisture, gluten formation begins. The longer you mix, the rubberier it gets.
Why did the middle sink?
You opened the oven door too early, and the structure hadn't set yet, allowing steam to escape.

Ingredients

  • 200 g Plain flour (BL55)
  • 150 g Granulated sugar
  • 30 g Dutch processed cocoa powder (unsweetened)
  • 2 pc Eggs (room temperature)
  • 100 ml Milk
  • 100 ml Sunflower oil
  • 1 sachet Baking powder (approx. 12g)
  • 1 pinch Salt