Chocolate Sponge Cake Muffins recipe

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Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
4 eggs
1 cup chocolate milk
1 cup white sugar
1 cup finely shredded coconut
1 cup quick-cooking oats
¼ cup chocolate chips, or to taste

Nutrition Info

254.7 calories
carbohydrate: 40 g
cholesterol: 63.7 mg
fat: 8.7 g
fiber: 2.7 g
protein: 5.9 g
saturatedFat: 5.9 g
servingSize: -
sodium: 134.1 mg
sugar: 21.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.

  2. Mix flour, baking powder, and baking soda together in a small bowl.

  3. Beat eggs in a large bowl with an electric mixer on medium speed until light and frothy, about 3 minutes. Add chocolate milk, sugar, coconut, and oats, beat until thoroughly combined, about 2 minutes. Slowly add flour mixture to the bowl and beat together until no lumps remain in batter.

  4. Scoop batter into muffin cups, filling each 2/3 of the way full. Sprinkle a few chocolate chips on top of each muffin.

  5. Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven and allow to cool, about 25 minutes, before transferring to a serving plate.

Recipe Yield

1 dozen

Recipe Note

A chocolate muffin with a sponge cake texture that goes well for brunch or dessert with a nice chocolaty flavor.

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