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Spiced Cocoa Muffin Chocolate Muffin

Spiced Cocoa Muffins

Chocolate cocoa muffins with high crowns. This recipe also calls for a blend of spices, but if you're not in the mood for spices, just leave them out.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6
Author Cookie Madness


  • ¾ cups plus 2 tablespoons all-purpose flour
  • 6 tablespoons sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • teaspoon ground cloves
  • teaspoon salt
  • ¼ cup ½ stick unsalted butter, melted and cooled
  • 3 tablespoons unsweetened cocoa powder I used Hershey’s Dark
  • 1 large egg at room temperature
  • ½ cup buttermilk or sour milk -- don't be heavy handed with the milk. Err on the side of less.
  • ¼ cup semisweet chocolate chips


  • Preheat oven to 400 degrees F. Spray 6 muffin tins with baking spray.
  • Thoroughly combine the flour, sugar, baking powder, baking soda, cinnamon, cloves and salt and set aside.
  • In a mixing bowl, whisk the melted butter with the cocoa until it is smooth. Whisk in the egg and milk. Add the flour mixture and stir until the ingredients are just blended, then fold in the chocolate chips. Spoon the mixture into the tins, dividing evenly.
  • Bake until a wooden skewer inserted in the center of a muffin comes out clean, about 15 (I baked for 18) minutes. Remove immediately from the tins and cool briefly on a wire rack.