Cocoa Muffins

These cocoa muffins, made with flour, sugar, cocoa, eggs, oil, and vanilla, have a not-too-sweet but intense cocoa flavor. For those of us with more adult chocolate cravings.

Cocoa muffins piled on top of each other on a white cake platter.

These cocoa muffins are only slightly sweet and have an adult-like cocoa flavor rather than an overtly fudgy chocolate smack. Between their restrained chocolatiness and the fact that we call them muffins rather than cupcakes, it’s really quite easy to convince yourself they’re healthy.–Renee Schettler

Cocoa Muffins

  • Quick Glance
  • (11)
  • 20 M
  • 1 H
  • Makes 12 muffins
4.6/5 - 11 reviews
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Ingredients


Directions

Preheat the oven to 400°F (200°C). Position an oven rack in the center of the oven. Spray the muffin tin or line them with paper muffin cups.

In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt.

In a large bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil, and vanilla until smooth. Stir in the flour mixture with a wooden spoon until moistened.

Fill the prepared tins about 3/4 full. Reserve any leftover batter for a second batch. Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached.

Set the pan on a wire rack to cool for 10 minutes.

Gently rock each muffin back and forth to release it. Remove the muffins from the pan and let them cool on the rack for 5 minutes.

Make them disappear. You can keep them in an airtight container or in resealable plastic bags for up to 24 hours at room temperature or stash them in the freezer for up to 2 months. Originally published September 22, 2004.

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Recipe Testers' Reviews

I had a chocolate craving and found this cocoa muffins recipe and I will definitely be making them again. They’re moist, chocolatey, and delicious. And they’re not overly sweet.

I’d never have thought to put a pat of butter on a warm chocolate muffin, but I did as the recipe suggested and it was delicious. I also like that these freeze well. Freezing them is great for portion control, especially since my hubby and son aren’t big chocolate eaters and I don’t feel I have to eat up a whole bunch before they go bad. I can eat one, save one for the next day, and freeze the rest for later.

This is a great recipe for little ones to help make because the muffins mix together in no time. I like them because they’re not very sweet.

I also think these would be good as mini muffins by reducing the baking time to about 10 minutes.

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Comments

  1. Absolutely delicious muffins, but ovens and math must have been different in 2004. As soon as I realized I had LOTS of extra batter after filling my 12 cups more than 3/4 full, I knew I couldn’t trust the bake time. I put my SEVENTEEN muffins in the oven for no longer than 14 minutes and they are perfection. I’m definitely going to bake them again.

    I see that some people are ending up with fewer than 12! I’m wondering what it is about this recipe that breaks the laws of space and time to give us all varying amounts of muffins! haha

    1. We’re so glad you loved them, Rachel! I’m not sure how you ended up with 17 muffins, but I guess you have plenty to enjoy now. Do you have a standard-sized muffin tin? I recently acquired a new muffin tin and the wells are significantly more shallow than my old one.

  2. Hello,

    If I want to bake this Cocoa Muffin in a loaf pan, do I need to reduce the oven temperature? How long should I bake it for?

    Kindly advise, thank you 🙂

    1. Hi Alyssa, I would reduce the temperature to 375F and allow for around 45 minutes bake time – be sure and use your cake tester to check for doneness.

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