The Perfect Substitute For A Cup of Hot Cocoa

When the weather’s too warm for sipping hot cocoa, these Hot Cocoa Muffins are the perfect substitute. Every year, I make a batch of cocoa mix to last us for the winter season. Based on the ingredients I use for making that mix, I was inspired to make these muffins. Now, these muffins are on regular rotation and I won’t be surprised if they become a year-round favorite.

The recipe for these muffins is simple and contains ingredients I usually have available, so they’re easy to make at a moment’s notice. I suppose the chocolate chips could be optional, but I haven’t made these muffins without them. Why would I? The gooey goodness of the melted chocolate chips make these muffins a little extra special.

Hot Cocoa Muffins recipe

Hot Cocoa Muffins

Lucy @ Lucy Knows Things
These Hot Cocoa Muffins are simple, fluffy, and delicious. Warm or not, they're perfect for breakfast or snack time throughout the year.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 c flour all-purpose
  • ½ c sugar
  • 2 tbsp cocoa powder unsweetened
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 egg Vegan: use chia seed egg replacement
  • 1 tsp vanilla extract
  • 1 c milk Vegan: use dairy free milk
  • ¼ c cooking oil coconut oil, canola oil, etc.
  • ½ c chocolate chips semi-sweet

Instructions
 

  • Preheat oven to 400°F . Add liners to a 12-muffin baking pan.
  • In a large bowl, mix the first 6 ingredients (dry ingredients).
  • In a separate bowl mix the wet ingredients: egg, vanilla extract, milk, and cooking oil.
  • Add the wet ingredients to the dry ingredients. Mix only until everything's blended, but don't overmix.
  • Fold in the chocolate chips.
  • Spoon batter into the liners. Fill each approximately 2/3 full. Make sure the batter is evenly distributed among the 12 liners, to ensure all the muffins will bake the same.
  • Bake for 20 minutes, or until toothpick inserted into the center of a muffin comes out clean. Cool for five minutes. Enjoy!

Notes

To make a chia seed egg replacement:
Mix 1 tbsp chia seeds with ⅓ cup water. Let stand for 5 minutes before using in the recipe. Grinding the chia seeds first is optional; I usually skip that step.
Regarding the batter:
When you mix the wet and dry ingredients together, the mixture will seem a bit dry and lumpy. You’ll be tempted to add more milk to smooth it out, but don’t do it. 
Regarding the yield:
This recipe will yield 12 regular-sized muffins, not jumbo muffins. If you’re making jumbo muffins, your yield and baking time will vary.
Keyword chocolate, muffins

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