Use pure cocoa powder
Sweetened cocoa drink powder has different sugar and cocoa proportions and does not replace the measured powder equivalently.
European Recipe
Pear and cocoa muffins with yogurt
Flour and cocoa are briefly folded into a yogurt and egg mixture. Small pear cubes go in last before baking in portions.
Total time
40 min
Calories
144 kcal
Servings
10 servings
Difficulty
Easy
Why this recipe works
Pear in small cocoa muffins
Ripe pear cubes and unsweetened cocoa form the base of these small cakes. Dry ingredients are folded in only briefly. The muffins are fully baked and served lukewarm. The quantity makes ten small pieces.
Meals
Autumn Recipes
Fruit
Recipe
Pear and cocoa muffins with yogurt
Small cocoa muffins with plain yogurt and finely diced pear, without icing or extra chocolate pieces.
Ingredients
10 servings
Method
-
1
Prepare tin and pear
Preheat oven to 180 °C conventional top and bottom heat. Line a muffin tin with 10 paper cases. Wash pear, remove core and dice about 0.5 cm small.
-
2
Mix dry ingredients
Sift flour, cocoa powder and baking powder into a bowl and mix with salt. Break down larger cocoa lumps completely.
-
3
Mix batter briefly
In a second bowl stir egg, sugar, yogurt and oil until smooth. Briefly fold in dry mixture with a spatula until no dry flour remains visible. Gently fold in pear cubes. Do not beat for long.
-
4
Bake
Divide all batter evenly between the prepared 10 cups and bake on the middle shelf for about 22 to 25 minutes. A wooden skewer should come out without liquid batter; moist pear traces are possible. The centre must be fully baked; bake longer if unsure.
-
5
Cool briefly and serve
Let muffins settle briefly in the tin, then carefully lift onto a rack. Serve lukewarm. The quantity makes ten small muffins; one calculated portion equals one muffin.
Kitchen know-how
Tips for Pear and cocoa muffins with yogurt
Cut pears small
Small cubes distribute better through batter and cook evenly. Very large fruit pieces may keep some areas too wet.
Variations
How to adapt this recipe
Replace pear with the same cored weight of ripe skin-on apple. Cut small cubes; flavour and nutritional values change.
Replace wheat flour with the same amount of type 630 spelt flour. Mix briefly as well; texture and nutritional values may vary.
Nutrition per serving
144kcal
20.0 gCarbohydrates
3.3 gProtein
5.3 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pear and cocoa muffins with yogurt
No. Use ripe washed pear with its edible skin. The weight excludes stalk and core.
After adding flour, move the batter only until no dry patches remain. Long vigorous mixing may make the baked texture firmer.
No. Cocoa flavour comes entirely from pure unsweetened cocoa powder. Chocolate or an extra topping would change nutritional values.
Divide the complete mixture into the stated number of small muffins. One portion equals exactly one muffin without extra topping; fill as evenly as possible.
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