Cheerios Recipe · Chocolate Sponge Cake Muffins

A chocolate muffin with a sponge cake texture that goes well for brunch or dessert with a nice chocolaty flavor.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 4 eggs
• 1 cup chocolate milk
• 1 cup white sugar
• 1 cup finely shredded coconut
• 1 cup quick-cooking oats
• ¼ cup chocolate chips, or to taste

Cooking Directions

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.

Nutrition Facts

• calories254.7
• carbohydrateContent40 g
• cholesterolContent63.7 mg
• fatContent8.7 g
• fiberContent2.7 g
• proteinContent5.9 g
• saturatedFatContent5.9 g
• sodiumContent134.1 mg
• sugarContent21.4 g