chocolate sponge cake muffins

chocolate sponge cake muffins
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 eggs
  • 1 cup chocolate milk
  • 1 cup white sugar
  • 1 cup finely shredded coconut
  • 1 cup quick-cooking oats
  • 1/4 cup chocolate chips, or to taste


  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.

08/17/2019
chocolate sponge cake muffins, recipe PT15M PT1H 5 455 calories

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