• 160 grams (1 1/4 cups) flour
  • 15 grams (2 tablespoons) cocoa powder
  • 160 grams (3/4 cup) sugar
  • 5 grams (1 teaspoon) baking powder
  • 2 grams (1/2 teaspoon) baking soda
  • Pinch of salt
  • 100 grams (1/2 cup) vegetable oil
  • 190 grams (3/4 cup + 2 tablespoons) water or coffee or any plant milk
  • 0.5 teaspoon vinegar
  • 50 grams (1.75 ounces) bitter chocolate
  • Optional: berries, chopped nuts, candied fruits, or raisins


  • Muffin Tin:

    A standard 12-cup muffin tin works great. Make sure it's non-stick or use liners to avoid any sticking issues.

  • Mixing Bowls:

    You'll need at least two mixing bowls, preferably one large for the dry and one medium for the wet ingredients. Glass or stainless steel is ideal.

  • Whisk and Spatula:

    A whisk will help you blend the ingredients smoothly, while a spatula is useful for folding in add-ins and scraping the bowl clean.

  • Measuring Cups and Spoons:

    Accurate measurements are key, so make sure to use standard measuring cups and spoons.


Step 1

1. Preheat the oven to 338-356°F (170-180°C).

Step 2

2. Sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large mixing bowl, then whisk to combine. Sifting helps to remove any lumps and aerates the dry ingredients for a lighter batter.

Step 3

3. Add the vegetable oil and the liquid of your choice (water, coffee, or plant milk) to the dry ingredients. Stir until the batter is smooth and free of lumps. Mix just until combined to avoid overworking the batter.

Step 4

4. Stir in the vinegar, then fold in any optional add-ins like chopped nuts, berries, or chocolate pieces. If using frozen berries, toss them in flour or starch before adding to the batter to prevent them from sinking.

Step 5

5. Fill the muffin molds about two-thirds full with the batter.

Step 6

6. Bake in the preheated oven for about 25 minutes, or until a skewer inserted into the center comes out clean.

Step 7

7. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving. Due to the vegetable oil, these muffins will remain tender and won't harden in the fridge.

Step 8

8. Store the muffins in an airtight container. They will stay fresh for up to 4-5 days.

Step 9

9. Alternatively, you can bake the batter as one large tea cake; adjust the baking time accordingly.


Ready to enjoy these muffins? Here are some **fantastic serving suggestions** to elevate your muffin experience! 🍽️

Start your morning by pairing a warm muffin with a cup of freshly brewed coffee ☕. The rich flavors of cocoa and dark chocolate complement the boldness of coffee, creating a match made in heaven.

Hosting a brunch? These muffins shine with a dollop of whipped cream or a drizzle of honey. Add some fresh berries on the side, and your guests will rave about it for days!

For an afternoon snack, try slicing the muffins in half and spreading a layer of nut butter 🥜. Not only does this add a delightful creaminess, but it also ups the protein content, keeping you fuller for longer.


Want to make this recipe **gluten-free**? Substitute the all-purpose flour with a gluten-free flour blend. Add a teaspoon of xanthan gum if your blend doesn’t already include it, to help bind the ingredients and maintain a good texture.

Hope to delight your vegan friends? Simply use any plant milk you like, such as almond, soy, or oat milk 🌿. Swap out the chocolate for a vegan version, and you're all set. Ensure the baking powder and baking soda you use are also vegan-friendly.


  • Why did my muffins turn out dense and not fluffy?

    Make sure you are not overmixing the batter. Overmixing can lead to dense muffins; mix until just combined.

  • Can I use whole wheat flour instead of all-purpose flour?

    Yes, but keep in mind that whole wheat flour absorbs more liquid. You may need to slightly increase the amount of liquid in the recipe.

  • Can I freeze these muffins for later?

    Absolutely! These muffins freeze well. Just ensure they are completely cooled before wrapping them tightly in plastic wrap or foil. They can be frozen for up to 3 months.

  • How do I prevent muffin liners from sticking to the muffins?

    To avoid sticking, lightly spray the liners with cooking spray before adding the batter, or use high-quality, non-stick liners.

  • Can I make a larger cake instead of individual muffins?

    Yes, you can pour the batter into a cake tin and bake it. Adjust the baking time based on the size of your cake tin; it will take longer than muffins.

  • What's the best way to store these muffins?

    Keep them in an airtight container at room temperature for up to two days or in the fridge for up to five days. They maintain their tenderness even when refrigerated thanks to the vegetable oil in the batter.

Nutrition facts

Lenten chocolate muffins
Recipe Yield:12 muffins
Calories:Calories per serving: 200-250
Calories (Min - Max):200 - 250
Total Fat:10g
Saturated Fat:2g
Total Carbohydrate:30g
Total Sugars:15g