These cocoa muffins, made with flour, sugar, cocoa, eggs, oil, and vanilla are intensely chocolatey, rich, and dense, in the best possible way. A chocolate lovers’ dream.
These dark-as-night, dense, chewy muffins use the intense flavor of cocoa powder for a chocolate lover’s fix. They’re just right with a pat of butter and a glass of milk or a cup of coffee.–Bruce Weinstein and Mark Scarbrough
- Quick Glance
- 20 M
- 1 H
- Makes 12 muffins
- Nonstick spray or paper muffin cups
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup cocoa powder, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/4 cups milk (whole or low-fat, but not nonfat)
- 1/3 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 1. Position the rack in the center of the oven and preheat the oven to 400°F (200°C). To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
- 2. Whisk the flour, sugar, cocoa powder, baking powder, and salt in a medium bowl until uniform. Set aside.
- 3. In a large bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil, and vanilla until smooth. Stir in the prepared flour mixture with a wooden spoon until moistened.
- 4. Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 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.
- 5. 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 cool for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 2 months in the freezer.
Recipe Testers Reviews
I had a chocolate craving and found these, and I will definitely be making them again. They’re moist, chocolaty, 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. Mine took only 20 minutes to bake and I ended up with 17 cupcakes from the whole batch. I like them because they’re not very sweet. I also think these would be good as mini muffins, reducing the baking time to about 10 minutes.