These cocoa muffins, made with flour, sugar, cocoa, eggs, oil, and vanilla, are moist and have a not-too-sweet and in intense cocoa flavor. For those with more restrained chocolate cravings.
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 Rossi
- Quick Glance
- 20 M
- 1 H
- Makes 12 muffins
IngredientsEmail Grocery List
Preheat the oven to 400°F (200°C) and position an oven rack in the center of the oven. Spray the cups 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 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 resealable plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 2 months in the freezer. Originally published September 22, 2004.
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.