For a richer chocolate flavor, use dark chocolate milk or add a tablespoon of cocoa powder to the dry ingredients. To prevent the muffins from sticking, use muffin liners instead of just greasing the tin. If you don't have chocolate chips, chopped nuts or dried fruit make excellent substitutes.
Chocolate Sponge Cake Muffins
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS12
Indulge in the delightful fusion of a light sponge cake and a rich chocolate muffin. These treats are perfect for a sophisticated brunch or a comforting dessert, offering a harmonious balance of textures and a deeply satisfying chocolate flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol64 mg
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Fiber3 g
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Protein6 g
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Saturated Fat6 g
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Sodium134 mg
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Sugar21 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin thoroughly. (5 minutes)
02
Step
3 mins
In a small bowl, whisk together the all-purpose flour, baking powder, and baking soda until well combined. This ensures even distribution of the leavening agents. (3 minutes)
03
Step
8 mins
In a large bowl, using an electric mixer on medium speed, beat the eggs until light and frothy, approximately 3 minutes. Gradually add the chocolate milk, granulated sugar, shredded coconut, and quick-cooking oats. Continue to beat until all ingredients are thoroughly combined, about 2 minutes. Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined and no lumps remain. Be careful not to overmix. (8 minutes)
04
Step
7 mins
Using a spoon or ice cream scoop, carefully divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle a generous amount of chocolate chips on top of each muffin. (7 minutes)
05
Step
45 mins
Bake in the preheated oven until the muffins are lightly browned and a toothpick inserted into the center comes out clean, approximately 20 minutes. Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 25 minutes before transferring them to a serving plate. This prevents them from falling apart. (45 minutes)
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Tyshawn Daugherty
Jun 28, 2025I added a little cinnamon to the batter, and it was a great addition.
Rosanna Corkery
Jun 27, 2025My kids loved these! They were gone in a day.
Letha Graham
Jun 7, 2025These muffins are so moist and delicious! The coconut adds a wonderful texture.