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Source: https://recipheon.com/en/recipes/desserts/chocolate-muffins
About this recipe
Chocolate muffins are simple muffins made with milk, butter, and eggs, with cocoa powder for a more intense flavor. Cocoa gives the batter a dark color and dessert-like aroma, while butter makes the muffins soft and tender. Mix only until no dry streaks of flour remain because overmixing can make the batter too thick. Once baked, the muffins should be springy, moist inside, and distinctly cocoa-flavored.
Ingredients
180 g all-purpose flour
2 eggs
120 ml milk
60 g butter
2 tablespoons cocoa powder
70 g sugar
1 teaspoon baking powder
Steps
Preheat the oven to 180°C with top and bottom heat and position the rack in the middle. Prepare a tin with 10 wells holding about 80–100 ml and insert paper cases; the paper cases need firm support.
Mix the flour, sugar, baking powder and cocoa in a bowl. Work out cocoa lumps or sift the powder so no bitter, dry pockets remain in the finished batter.
Melt the butter over low heat and set aside until still liquid but no longer hot. In another bowl, beat the eggs with the milk, then pour in the butter and mix until uniform.
Pour the wet ingredients into the dry ingredients and fold with a spatula, scraping up flour from the bottom. Stop once no dry streaks remain. The batter may be slightly uneven; prolonged beating makes the muffins denser.
Divide the batter evenly between the paper cases, filling no more than about 3/4 full. Bake for 18–22 minutes. A skewer inserted into the center of a muffin should emerge without raw batter, and the top should spring back lightly when touched.
Leave the muffins in the tin for a few minutes so they can be removed without falling apart. Transfer to a wire rack and let cool; do not close hot muffins in a container, as steam would make the bottoms damp.
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