[Okara Muffin] Cocoa and Chocolate Chip Muffin [February]

February is definitely for chocolate! Among my repertoire, these chocolate muffins are a huge hit with kids, and they disappear as soon as I make them. They sell so much faster than the others that I sometimes wonder, "Do they just want anything as long as it's chocolate flavor?" but let's set that aside.

Since these chocolate muffins are made with cocoa powder, you can enjoy a light and fluffy texture. And because I want a rich flavor, I add chocolate chips. I made them the ultimate chocolate muffin by combining sweet with sweet, but I'll let that slide for the sake of the okara. You can also add nuts or dried fruit as a topping to give them a cute finish.

Cocoa and Chocolate Chip Okara Muffin Ingredients

Chocolate and Marshmallow Muffin Instructions

1. Bowl (egg + sugar) whisk

Put the egg and cane sugar in a bowl and mix well with a whisk.

2. Bowl (yogurt + oil) whisk

Add the soy yogurt and salad oil, and mix thoroughly with a whisk.
*Dairy yogurt is also fine. Rice bran oil is recommended.

3. Bowl (fresh okara) whisk

Add the fresh okara. Since it is moist and clumped together, the key is to mix it thoroughly with a whisk to break it up.

4. Bowl (dry ingredients) rubber spatula

Add the cake flour, cocoa powder, baking powder, and baking soda, and mix with a rubber spatula, scooping from the bottom.
*It is a good idea to measure the dry ingredients in a bag and shake it to break up any lumps. (Sifting is also fine.)

Add the chocolate chips and mix.

5. Mold (batter + dried strawberries + walnuts)

Line a muffin tin with glassine paper and divide the batter into 4-5 portions.

6. Bake (190°C for 20 minutes)

Bake in an oven at 190°C for 17-20 minutes. Insert a bamboo skewer, and if nothing sticky comes out, it's done. Once it has cooled slightly, sprinkle with powdered sugar.

Done!
Remove from the mold and let cool on a wire rack.

Finish by sprinkling with powdered sugar and it's done!

When freshly baked, you can enjoy the crispy surface, so I highly recommend trying it that way. It's a delight to encounter chocolate chips hidden within the fluffy cocoa-flavored dough! As time passes, it becomes moist.

If the muffin has sat for a while, heating it in a 600W microwave for 10-20 seconds will make it fluffy and soft again. (Also, I think warm chocolate flavors make you feel cozy and happy, so I really recommend warming it up.)

We promise you a luxurious cafe time paired with coffee, yet it's healthy because it's made with okara.

Next is March. I'm planning to make muffins with spring-like ingredients, so I hope you look forward to it.