Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, cocoa powder, sugar, and baking powder.
- In another bowl, whisk together the melted butter, eggs, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill the muffin tins about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Nutrition
Notes
Store chocolate muffins in an airtight container at room temperature for 2-3 days or freeze for up to 3 months. Be sure to measure flour correctly and avoid overmixing the batter.
