Cocoa Muffins Leite's Culinaria

Cocoa Muffins

20 M
1 H
Makes 12 muffins

Ingredients

Nonstick spray or paper muffin cups
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon table salt
2 large eggs, at room temperature
1 1/4 cups milk (whole or low-fat but not nonfat)
1/3 cup mild vegetable oil
2 teaspoons vanilla extract

Directions

1. 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.
2. In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt.
3. 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.
4. 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.
5. Set the pan on a wire rack to cool for 10 minutes.
6. 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.