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Chocolate Chip Okara Muffins

December 27, 2022 · Harriet Britto · Leave a Comment

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If you have leftover okara soybean pulp make these chocolate chip okara muffins, they are the best you will ever taste!

These chocolate chip muffins are so soft and tender and full of flavor and are so much better than the ones you can buy.

An okara muffin made with chocolate chips dusted in powdered sugar.

If you have leftover okara soybean pulp, don't throw it away, because you can use it to make soft and tender muffins like these lemon poppy seed okara muffins, or these blueberry okara muffins.

Okara can also be used to make fluffy breakfast pancakes like vanilla okara pancakes or these banana okara pancakes.

Jump to:
  • ❤️ Why You Will Love This Recipe
  • ? Cost to Make
  • What is Okara?
  • ? Ingredients
  • ? Equipment
  • ? Instructions
  • ? Recipe Tips
  • ? Serving Size
  • ? Calories Per Serve
  • ? Serving Suggestions
  • ? Variations
  • ?️ Storage
  • Reheating
  • Meal Prepping
  • ?Okara Recipes
  • Chocolate Chip Okara Muffins

These fluffy and easy chocolate chip okara muffins are amazing and are so easy to make. They are soft and tender and hard to resist.

❤️ Why You Will Love This Recipe

You will love this recipe for chocolate chip okara muffins because:

  • These okara muffins have a delicious chocolate flavor with a hint of cinnamon.
  • Made with a combination of sweet chocolate chips and warming cinnamon, these muffins are hard to resist.
  • They can be prepared in advance and warmed in the microwave oven, making them fast and convenient for when you need something quick. 
  • Use the recipe as a base and make it your own by mixing in other ingredients like - using different flavored chocolate, dried fruit, nuts, and more.

? Cost to Make

Estimated cost = $5.13 or $0.85 per muffin

What is Okara?

Okara is a Japanese term for the soya bean pulp leftover after making soy milk or tofu. 

It is high in fiber, calcium, protein, and other minerals, making it a healthy low-fat ingredient for many sweet and savory foods. 

Fresh okara is available to buy in Japan, Korea, and China, but not so easy to get elsewhere unless you make soya milk or tofu.

If you make soya milk at home and want to know more about using okara, we have an informative article on What To Do With Soya Bean Pulp. 

In the article we show you:

  • How to cook raw okara
  • How to store it
  • How to dry it
  • How to make it a powder
  • and more

Or, read our What Is Okara? post to learn more about it.

? Ingredients

Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

Image of ingredients needed to make chocolate chip okara muffins.

Fresh okara - you will need about ½ cup soy pulp. When making soy milk, squeeze out as much milk from the soy pulp as possible. The soy pulp needs to look dry and not overly moist. 

Flour - use plain all-purpose flour.

Baking powder and baking soda - these rising agents will make the muffins rise nice and tall as they bake.

Cinnamon powder - you only need a little to give these muffins a great flavor.

Sugar - use white granulated sugar for the muffin batter and the crumble topping.

Egg - we use large eggs with an average weight of 56 grams (2 ounces).

Milk - use your preferred milk, dairy, or plant milk like soy milk, almond milk, or coconut milk.

Oil - use a mild-tasting oil like vegetable or canola oil.

Sour cream - if you don't have sour cream, you could use plain yogurt or cream.

Vanilla extract - for added flavor, we used two teaspoons of vanilla, but you can use a little more or less depending on how much you like the taste of vanilla.

Chocolate chips - you can use white, milk, or dark chocolate chips. For this recipe, we used milk chocolate chips.

? Equipment

Muffin tin

For this recipe, we used a 6-count muffin tin where each muffin hole has a ½ cup capacity.

Muffin liners

If you can, try and use muffin liners that are non-stick because the muffins tend to stick to the regular ones making it difficult to remove.

If you can not buy them, make parchment liners with baking paper as we do.

These liners are quick to make and look nice around muffins and cupcakes like our gluten-free chocolate okara cakes.

These liners also have high sides, which helps make the muffins rise nice and tall during baking.

And because the liners are tall, you can fill the muffin holes to the top of the tin and not worry about the batter and crumble topping spilling everywhere during baking.

? Instructions

Dry ingredients for muffins and a sieve.

Step 1 - Sift the flour, baking powder, baking soda, and salt into a large mixing bowl, and stir in the sugar and cinnamon powder.

Wet ingredients for muffing in a jug.

Step 2 - In another large bowl or mixing jug, add the egg, okara, and milk and beat until well combined. Add the sour cream and vanilla, and mix well.

Chocolate chips being added to a muffin batter.

Step 3 - Pour the wet ingredients into the dry, add the chocolate chips and mix until just combined, don’t overmix the batter because the muffins will turn out tough. 

Muffin batter in muffin liners with chocolate chips as a topping.

Step 4 - Spoon the batter into the liners filling them level to the top of the muffin tin, and drop a few chocolate chips on top of each muffin.

Bake the muffins for 15 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Remove from the oven, leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool.

? Recipe Tips

Muffin liners

If you can, try and get muffin liners that are non-stick because the muffins tend to stick the regular ones making it difficult to remove without leaving them intact.

If you can not buy them, make parchment liners with baking paper as we do.

Don't over-mix the muffin batter

Avoid over-mixing the batter because the muffins can turn out tough. 

The wet and dry ingredients should be gently together until they combine, you may have some dry bits and lumps in the batter and this is okay.

Baked chocolate chip okara muffins cooling on a black wire cake rack.

? Serving Size

One chocolate chip okara muffin is a serving size.

? Calories Per Serve

There are 285 calories in one of these muffins with a crumble topping, 15 grams of fat, and 8 grams of protein.

? Serving Suggestions

Chocolate chip okara mufffins are a tasty tread on their own or pair with something else like:

  • A cold glass of milk.
  • A cup of tea or coffee.
  • Serve them warm as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream or custard.
  • Serve them for a breakfast or brunch buffet with other baked goods and fruit.
  • These make a great grab-and-go breakfast or snack.
  • Or make them as Christmas gifts for family and friends or for sharing at Thanksgiving or Easter.

? Variations

Use a different type of chocolate - chop up blocks of flavored chocolate like mint or strawberry to give it a different flavor.

Add some crunch by mixing in a handful of chopped nuts such as pecans, walnuts, or almonds.

Add a different topping instead of chocolate chips you could sprinkle on demerara sugar or a crumbly streusel topping.

Vary the spice in addition to cinnamon powder add a pinch of nutmeg or ginger for a warming fall twist.

    ?️ Storage

    Refrigeration – In cool climates, the muffins are okay to stay at room temperature overnight in an air-tight container.

    Or you can keep them in the fridge in an airtight container for 3-4 days. 

    Freezing – these muffins freeze very well. Individually wrap, or bulk freeze in zip-lock bags or freezer-safe containers. 

    When you need them, remove as many as you need from the freezer and thaw. 

    Thaw them slowly on the kitchen bench for several hours, or do a quick defrost in the microwave oven.

    Reheating

    If you like your muffins warm, warm them in the microwave oven for about 15-20 seconds or until you get them warmed to your liking.

    Meal Prepping

    These muffins are great for meal prepping because they keep fresh for several days when stored in a sealed container in the fridge. You can even freeze them for up to three months.

    A chocolate chip muffin cut into half on a white  plate with a fork.

    ?Okara Recipes

    If you like this recipe for chocolate chip okara muffins you might also like these recipes:

    • Vanilla okara pound cake
    • Okara banana bread
    • Gluten-free okara chocolate cake
    • Chocolate chip okara pancakes

    If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!

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    A close up of a chocolate chip okara muffin in a white plate.

    Chocolate Chip Okara Muffins

    Big, soft, and tender, these bakery-style chocolate chip okara muffins have a crunchy sugary top. Serve these for breakfast or as a filling snack.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    ESTIMATED COST : $5.13 or $0.85 per muffin
    Course Breakfast, Snack
    Cuisine Western
    Servings 6
    Calories 285 kcal

    Equipment

    • 6-count muffin tin with ½ cup capacity holes
    • Non-stick muffin liners with high sides- see recipe notes

    Ingredients
      

    Dry

    • 120 grams (4.30 ounces, 1 cup) of all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 4 tablespoons sugar
    • ½ teaspoon cinnamon powder

    Wet

    • 1 large egg room temperature
    • 80 grams (2.85 ounces, ½ packed cup) fresh (wet) okara
    • 60 grams (2 ounces, ¼ cup) of milk
    • 60 grams (2 ounces, ¼ cup) of sour cream
    • ¼ cup vegetable oil
    • 2 teaspoons vanilla extract

    Addin

    • ¾ cup milk chocolate chips

    Topping

    • Extra chocolate chips
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    Instructions
     

    • Preheat oven to 180°C (350°F). Line a 6-count muffin tin with cupcake liners - see notes below.
    • Sift the flour, baking powder, baking soda, and salt into a large mixing bowl, and stir in the sugar and cinnamon powder.
    • In another large bowl or mixing jug, add the egg, okara, and milk and beat until well combined. Add the sour cream and vanilla, and mix well.
    • Pour the wet ingredients into the dry, add the chocolate chips and mix until just combined, don’t overmix the batter because the muffins will turn out tough.
    • Spoon the batter into the liners filling them level to the top of the muffin tin.
    • Bake for 15 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
    • Remove from the oven, leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool.

    Notes

    Muffin liners
    If you can, try and use muffin liners that are non-stick because the muffins tend to stick to the regular ones making it difficult to remove.
    If you can not buy them, make parchment liners with baking paper as we do, they are quick to make. These liners also have high sides so you can fill the holes to the top with batter. 
    The tall sides also guide the batter up during baking giving you nice tall muffins. 
    Nutrition Facts
    Chocolate Chip Okara Muffins
    Serving Size
     
    1 muffin
    Amount per Serving
    Calories
    285
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Saturated Fat
     
    4
    g
    25
    %
    Monounsaturated Fat
     
    8
    g
    Polyunsaturated Fat
     
    2
    g
    Trans Fat
     
    0
    g
    Cholesterol
     
    161
    mg
    54
    %
    Sodium
     
    837
    mg
    36
    %
    Potassium
     
    224
    mg
    6
    %
    Carbohydrates
     
    27
    g
    9
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    8
    g
    16
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    More Breakfast Recipe Ideas

    • Okara Banana Bread
    • Lemon Poppy Seed Okara Muffins
    • Tofu Banana Smoothie
    • Blueberry Okara Muffins

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    Hi, I'm Harriet! I am the face behind Soya Eats. I, with my small family team, test, photograph, and create the best possible soya recipes just for you.

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