Try these two chocolate muffin options. Small, easy to make, but hard to resist!

Special Chocolate Muffin


  • 2 and ½ cups (tea) of wheat flour
  • 60 grams of cocoa powder
  • 1 pinch of salt
  • 1 tablespoon of baking powder
  • 160 ml natural yogurt
  • 115 grams of demerara sugar
  • 150 grams of chocolate drops
  • ½ cup of milk
  • 6 tablespoons sunflower or corn oil
  • ½ teaspoon vanilla extract
  • 2 eggs

Preparation Mode

  1. Distribute the paper liners in the muffin pan. Reserve.
  2. Preheat the oven to 200ºC.
  3. In a bowl, sift the flour, cocoa, baking powder and salt.
  4. Add the sugar, chocolate drops, mix and make a well in the center.
  5. In a blender, beat the yogurt, milk, oil, vanilla, eggs and place the mixture in the dry ingredients well.
  6. Mix lightly.
  7. Pour the mixture into the molds, filling only ¾ of their capacity.
  8. Bake for approximately 15 minutes or until firm.
  9. Remove and immediately place them on a wire rack.

Mom Tips

The use of yogurt and oil gives moisture and lightness to the dough.

Use the types of oil recommended in the recipe; other types do not preserve the delicious flavor of the pasta.

Chocolate Muffin


  • 90 grams of wheat flour
  • 20 grams of cocoa powder
  • 1 teaspoon of yeast
  • 8 tablespoons of sugar
  • 2 eggs
  • 50 grams of semi-sweet chocolate
  • 90 grams of melted butter
  • 75 ml of milk

Preparation Mode

  1. In a bowl, mix the flour, cocoa and baking powder. Reserve.
  2. In another container, mix the eggs, sugar, butter and milk.
  3. Combine the two mixtures and mix well.
  4. Lastly, add the chopped chocolate.


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