Spicy Cocoa Muffins Recipe

Name: Spicy Cocoa Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups flour; ¾ cup sugar; 6 tablespoons cocoa; 2 teaspoons baking powder; ½ teaspoon baking soda; 2 teaspoons cinnamon; ¼ teaspoon ground cloves; ½ teaspoon salt; 2 eggs, lightly beaten; 1 cup buttermilk; ½ cup butter, melted; ½ cup chocolate chips (I use extra large ones)

Servings: persons

1 ¾ cups flour
¾ cup sugar
6 tablespoons cocoa
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
½ cup butter, melted
½ cup chocolate chips (I use extra large ones)

1
Preheat oven at 400 degrees.
2
Mix flour, sugar, cocoa, baking powder, baking soda, cinnamon, cloves and salt together in a large bowl.
3
In a separate bowl, combine the eggs, buttermilk and melted butter.
4
Add the liquid mixture to the dry ingredients, stirring just enough to moisten.
5
Fold in the chocolate chips.
6
Spoon the mixture into greased muffin pans, filling 3/4 full.
7
Bake until a toothpick comes out clean, about 15 minutes.
8
Remove immediately from the tins and cool briefly on a wire rack.

1194

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 ¾ cups flour, ¾ cup sugar, 6 tablespoons cocoa, 2 teaspoons baking powder, and more.

Yes, Spicy Cocoa 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.

Spicy Cocoa Muffins

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