The Softest Chocolate Muffins
Ultra-soft, moist chocolate muffins that practically melt in your mouth with rich cocoa flavor.
Equipment
Ingredients
Main Ingredients
all-purpose flour
250 g
cocoa powder
40 g
sugar
150 g
baking powder
10 g
baking soda
3 g
salt
3 g
milk
250 ml
vegetable oil
100 ml
eggs
2 pcs
vanilla extract
5 ml
Instructions
Preheat oven and prepare pan
Preheat oven to 180°C and line muffin tin with paper liners.
Mix dry ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt.
Mix wet ingredients
In a separate bowl, whisk eggs, milk, oil and vanilla extract until smooth.
Combine wet and dry ingredients
Pour wet mixture into dry ingredients and gently fold until just combined. Do not overmix.
Fill muffin cups
Divide batter evenly between 12 muffin cups, filling each about 3/4 full.
Bake muffins
Bake at 180°C for 18-22 minutes until a toothpick inserted in the center comes out clean.
Cool muffins
Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Original recipe
Storage
Store in airtight container at room temperature for up to 2 days or freeze for longer storage.
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