Cocoa Muffins
4 servings
40 minutes
Cocoa muffins are a classic dessert of American cuisine, featuring a rich chocolate flavor and tender texture. The history of muffins dates back centuries when British bakers began making small portioned pastries that later became popular in the USA. Cocoa powder gives muffins a deep, velvety aroma, while butter makes them surprisingly soft. These muffins are perfect with morning coffee or tea time, and their simplicity in preparation makes them an excellent choice for home baking. They can be decorated with icing, nuts, or fruits to add personality and sophistication.
1
Sift flour and baking powder into a bowl, mix.
- Wheat flour: 50 g
- Baking powder (raising agent): 0.5 teaspoon
2
Beat softened butter with a mixer until fluffy. While continuing to beat on low speed, gradually add sugar with vanillin, cocoa, and finally the eggs.
- Butter: 50 g
- Sugar: 50 g
- Vanilla sugar: to taste
- Cocoa powder: 1 teaspoon
- Chicken egg: 1 piece
3
Add flour and mix — beat until smooth. If you have a mixer, it's even easier — place all ingredients in the bowl and beat. The dough is soft, not runny, and slowly slides off the spoon.
- Wheat flour: 50 g
4
Preheat the oven to 180 degrees.
5
Place muffin molds on a dry baking sheet.
6
Put one heaping tablespoon of dough into each mold.
7
Bake in the oven for exactly 20 minutes at 180 degrees.
8
Take out of the oven and leave on a plate to cool. Decorate the cooled muffins according to your mood and possibilities.
