Schokoladen sirup muffins (chocolate syrup muffins)

12 servings
16 min
25 min
Very Easy


Number of serving: 12
225 g all purpose flour (Appox. 1 1/2 cups + 1 1/2 tablespoons)

50 g Cocoa powder

3 teaspoons baking powder

1/8 teaspoon salt

150 g light brown sugar

2 eggs (large)

200 gms sour cream

6 tablespoons sunflower oil or 90 g butter, melted and cooled

3 tablespoons heller sirup ( can substitute golden syrup or honey)


  • Preheat your oven to 400°F (200°C). Place rack in the middle of the oven. Line a muffin pan with 12 paper liners or spray with a non stick vegetable spray.
  • In a large mixing bowl, sieve together the flour, baking powder, salt, and cocoa powder. Stir in the sugar and keep aside.
  • In a medium sized bowl, lightly whisk the eggs. Add the sour cream, sunflower oil ( or melted butter) and syrup mixing well. Set aside.
  • Make a well inside the dry ingredients and pour in the wet ingredients. Do not over mix this batter or the muffins will be tough when baked.
  • Divide the batter amongst the 12 muffin cups using two spoons or an ice cream scoop, About 3/4th of the muffin cup.
  • Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean or with a touch, the muffin bounces back. Remove from oven and place on a wire rack to cool for about 5 minutes.
  • Serve warm with little icing sugar or a simple glaze using powdered sugar, water and vanilla on top.


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