New this month
Get the Allrecipes magazine

Chocolate Sponge Cake Muffins


"A chocolate muffin with a sponge cake texture that goes well for brunch or dessert with a nice chocolaty flavor."
Added to shopping list. Go to shopping list.


1 h servings 255 cals
Original recipe yields 12 servings (1 dozen)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 255 calories; 8.7 g fat; 40 g carbohydrates; 5.9 g protein; 64 mg cholesterol; 134 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

3.22.16 They baked perfectly at 18 minutes, were plenty moist and light, but the "sponge-cake" texture wasn't quite what I was hoping for, although they were very good muffins. I did use Truv...