Chocolate and coffee muffins: recipe without butter


THE chocolate and coffee muffins they are perfect for breakfast or snack and they are very simple and light because without butter! Try the quick recipe ready in just 10 minutes!

When the days are full of commitments and I have, alas, to do the top from one place to another, a good dose of energy must absolutely not be missing. If I think of the word energy, images of two fundamental ingredients magically appear in my mind: coffee and chocolate, and if these are merged together, the result can only be the best!

I’ll interrupt you immediately: I’m not referring to a classic tiramisu, but to small but delicious muffin since I find them so good and versatile, perfect for both Breakfast that the snack!

THE chocolate and coffee muffins they are the perfect dessert to prepare when you have little time, and moreover, they are very comfortable to take with you to be able to taste them anywhere and take a break in absolute goodness. They are light and suitable for the whole family because they are butter and milk free and can be customized as you like! In addition, they are delicious thanks to a cascade of chocolate chips that do not sink during cooking!

To make them super scented with coffee, I used the Koro’s organic vanilla coffee, perfect for our desserts because it is vanilla flavored. From controlled organic farming and it is without artificial flavors. Moreover, it is perfect for a classic mocha or for the preparation of a tasty one American coffee. Try it yourself using my discount code: ANNARITAKORO on them shop to get an advantageous discount on the total amount of your cart!

Having said that, now you really just have to stock up on the ingredients and prepare some delicious ones with me chocolate and coffee muffins to recharge your batteries!

Print Recipe

Coffee and chocolate muffins

Preparation time 10 minutes
Cooking time 20 minutes


  1. Preheat the oven to 180 ° static mode, 170 ° if ventilated. In a bowl, combine all the dry sifted ingredients: flour, sugar, yeast, salt and cinnamon. Mix with a hand whisk.

  2. In another bowl, combine the liquid ingredients: eggs, coffee, oil and yogurt. Mix with a hand whisk.

  3. Pour over the mix of dry ingredients and mix everything very quickly, just long enough to create a fairly homogeneous mixture. Do not worry about removing all the lumps as I would already work the dough quickly, and the softer the muffins will be.

  4. Crack a part of the chocolate chips, taking care to leave less than half and add to the mixture with a spatula or a wooden spoon.

  5. Pour the mixture into the appropriate paper muffin molds and fill 2/3 of it. You can also use the aluminum ones but you will have to butter and flour them first. Add the remaining drops on the surface and bake in a preheated oven at 180 degrees for about 20 minutes. Test the toothpick and continue cooking if necessary.

  6. Remove from the oven, let cool and serve!

As I told you, I love preparing the muffin because they are not only good and fluffy, but above all because they adapt to every moment of the day. When I get left over … I freeze them. Then you just have to heat them for just a few seconds in a microwave and I assure you that they will seem like freshly baked!

  • They keep soft and soft for up to 3 days if closed under a glass jar for sweets or in an airtight container.
  • If you don’t like cinnamon you can omit it or replace it with the flavor you prefer.
  • For an extra-chocolaty version, replace 30 g of flour with unsweetened cocoa!

Try my recipes and tag me on Instagram adding my tag #incucinaconanna #annaontheclouds

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