Chocolate Muffins

By Leite's Culinaria

Ingredients

Paper muffin cups
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup Dutch process cocoa powder
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
4 ounces semisweet chocolate (roughly chopped)

Prep Time20mins
Cook Time40mins
Servings12

Instructions

Preheat the oven to 400°F (200°C). Position an oven rack in the center of the oven. Line a 12-cup muffin tin with paper cups.

Whisk the flour, sugar, cocoa powder, baking powder, and salt in a medium bowl.

Whisk the eggs in a large bowl until lightly beaten.

Whisk in the milk, oil, and vanilla until smooth.

Stir in the flour mixture with a wooden spoon until moistened.

Fold in the chocolate chunks.

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.

Remove the muffins from the pan and let them cool on the rack for 5 minutes.

Make them disappear. You can keep them in an airtight container or in resealable plastic bags for up to 24 hours at room temperature or stash them in the freezer for up to 2 months.