Creme De Cacao Muffins Recipe

Name: Creme De Cacao Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the batter; 260 g all-purpose flour; 50 g unsweetened cocoa powder; 1 tablespoon baking powder; 1/8 teaspoon salt; 170 g light muscovado sugar; 2 eggs; 200 ml Creme de Cacao; 100 ml heavy cream; 1 teaspoon vanilla extract; 100 g butter; For dusting; confectioners' sugar

Servings: persons

For the batter
260 g all-purpose flour
50 g unsweetened cocoa powder
1 tablespoon baking powder
1/8 teaspoon salt
170 g light muscovado sugar
2 eggs
200 ml Creme de Cacao
100 ml heavy cream
1 teaspoon vanilla extract
100 g butter
For dusting
confectioners' sugar

1
Preheat oven to 180C (160C for fan assisted).
2
Line a muffin tin with 12 liners.
3
Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
4
Combine eggs, creme de cacao, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
5
Melt the butter in the microwave.
6
Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
7
Spoon into prepared muffin cups.
8
Bake for 20-25 minutes until the tops spring back gently when pressed.
9
Cool a little on a wire rack. Dust the tops with confectioners' sugar while still warm.

774

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the batter, 260 g all-purpose flour, 50 g unsweetened cocoa powder, 1 tablespoon baking powder, and more.

Yes, Creme De Cacao Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creme De Cacao Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions