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

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
25 mins
total:
1 hr
Servings:
12
Yield:
1 dozen
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

  • 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.

Nutrition Facts

255 calories; protein 5.9g 12% DV; carbohydrates 40g 13% DV; fat 8.7g 13% DV; cholesterol 63.7mg 21% DV; sodium 134.1mg 5% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2016
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 Truvia Baking Blend instead of sugar so perhaps that affected the muffin texture. I could taste the coconut a lot more than the chocolate flavor and would consider adding some chocolate chips to the batter if I make this again. Sprinkling some chips on the top did give nice presentation. Cheerios thanks for sharing your recipe. Read More
(1)

Most helpful critical review

Rating: 3 stars
08/07/2018
Substituted steel-cut oats for faster-cooking ones and left out coconut. They were chewier than expected but not bad. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/23/2016
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 Truvia Baking Blend instead of sugar so perhaps that affected the muffin texture. I could taste the coconut a lot more than the chocolate flavor and would consider adding some chocolate chips to the batter if I make this again. Sprinkling some chips on the top did give nice presentation. Cheerios thanks for sharing your recipe. Read More
(1)
Rating: 3 stars
08/07/2018
Substituted steel-cut oats for faster-cooking ones and left out coconut. They were chewier than expected but not bad. Read More
Rating: 5 stars
09/29/2019
great Read More
Advertisement